|Minor title Dutch
|Minor title English
||Practical change for a sustainable food future
||International Development Management
||FI – To facilitate innovation; level 3
MP – To manage a project; level 3
PL – To develop personal leadership; level 2
SE – To acquire development sector expertise; level 3
AR – To conduct applied research; level 2
||The student is able:
- To work with the facilitation approach which addresses the challenges of achieving sustainability and scale in value chain development by stimulating change. It focuses on changing relationships between actors in the value chain or introducing new ways of doing business that increase the local availability of needed goods and services.
- Chain analysis for creating social impact’ provides expertise about executing a sector analysis, and based on this analysis, proposing interventions with the aim to strengthen the position of cocoa growing smallholder households in Ghana with an emphasis on creating social impact.
- To individually design and justify an Operational Handbook on the basis of a Quality Management Systems for a medium sized fruit chain warehouse in Vietnam.
- To develop a number of scenarios for landscape development for a specific region using GIS applications. Student is able to define and assess the requirements of a robust traceability system in chain development.
- Analyse the production and trade of several tropical commodities as coffee and banana in relation to sustainability and fairness. Understand how modern production of these commodities relate to climate change, biodiversity, market power and livelihoods of workers and smallholders.
||There is a debate going on about our food system. Where to get it, how to produce it and how to make it healthier and more sustainable. This minor is about the way to enable a sustainable food future. It focusses on building inclusive food chains where profit, prosperity and planet are equally important.
You will study the possibilities to create more sustainability in food production and trade, particularly related to the tropics. You will analyse the current flaws in the food system and study the possibilities for change. You’re challenged to come up with solutions and interventions to improve sustainability and transparency in the chain to guarantee a fair income for all actors, smallholder farmers in particular.
You will work on practical real life cases where climate smart agriculture, quality management, distribution, governance, certification and building sustainable partnerships are the main elements.
|Major educational Units
||Study unit code
||Name of the study unit
||To be confirmed
||CHAIN ANALYSIS FOR CREATING SOCIAL IMPACT
||VID3 RS VE
||RESPONSIBLE SOURCING AND QUALITY MANAGEMENT
||VID3 FC VE
||FACILITATION FOR INCLUSIVE CHAIN DEVELOPMENT
||VID3 TS VE
||TRACEABILITY FOR SUSTAINABILITY
||VID3 PD VE
||PERSONAL LEADERSHIP III
||Internal and external students
||Students learn how to communicate in an international setting, working with students from various countries in and outside the EU. They meet and learn from various actors, focusing on developing countries and tropical commodities. The human-oriented approach challenges them to come up with realistic solutions that bring benefit to all. They will contribute to a more sustainable food future.
|Teaching method(s) and study load
||Teaching method(s) and student workload
||Approximate student workload hours in total = 840
Indicative student workload hours per type of activity:
160 hours - Attending lectures
210 hours - studying literature
240 hours - team work
150 hours - individual assignments
40 hours - Coaching
40 hours - fieldwork/workshops
||Mark 1-10 – 0,1 interval – 5,5 pass
|Exams / Tests / Essays
||Combination of written exams, portfolio and oral exams as mentioned for the five (5) concerned study units in the Education and Examination Regulation (EER) 2018-19, study programme International Development Management
|Literature and other necessities
||Literature will be made available through Moodle Rooms
|Contact person for additional information*
|Language of tuition
|Study points (credits)
|Form of instruction*
|Available in the following study terms:
||X Term 1 and 2
☐ Term 3 and 4
|Obligatory contact hours*
|Admission conditions for VHL students
||Entry requirements/ prerequisites VHL-students
|Admission conditions for external students*
||Entry requirements/ prerequisites external students*
||Documenten aanleveren voor ingangseisen*
|Maximum No. of participants / Waiting list