Module manager: Rory Padfield
Email: r.w.padfield@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2026/27
This module is not approved as an Elective
This module applies experiential learning to expose students to the realities of food production and consumption in local, regional and global food contexts. In a week long fieldtrip, the students will get first-hand experience of the challenges in balancing the three domains of sustainability (environment, people, and economy) and the implications of a globalised food system. The module will evaluate the different needs and priorities of various stakeholders, and critically examine the spectrum of perspectives e.g. global north vs global south, food producing vs food consuming regions, high income vs low income countries. This module will focus on linking food production with consumption in order to achieve sustainability and food security outcomes.
The module aims to:
• provide students with hands-on experience of the realities of the local and global food systems
• draw links between food consumption and production in local and global contexts
• expose students to the complexity of the globalised food system, the friction and trade offs
between the needs and priorities of different stakeholders, as well as between the three domains of
sustainability (environment, people, economy)
On successful completion of the module students will have demonstrated the following Module Learning Outcomes:
MLO1: Critically examine and evaluate the different perspectives, needs and priorities of different stakeholders in local, regional and global food systems
MLO2: Negotiate and reach consensus amongst different stakeholders in local, regional and global food systems
MLO3: Formulate ambitious and realistic proposals that balance the three domains of sustainability (environment, people, economy) and enhance food security within local, regional and global food systems
Skills Learning Outcomes
SKLO1:Collaboration: Collaborate within a group setting to formulate proposals and assess your own contribution (Work Ready, Enterprise, Sustainability Skills)
SKLO2: Managing uncertainty, ambiguity and risk: Demonstrate ability to manage uncertainty, ambiguity and risk when formulating proposals to enhance the sustainability of food systems (Work Ready, Enterprise Skills)
SKLO3: Digital communication, collaboration and participation: The ability to communicate and collaborate constructively and professionally with peers through a variety of digital tools and networks in order to share ideas, to produce research, materials and resources, and to engage in online dialogue and debate. (Digital Skills)
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Drop-in Session | 1 | 1 | 1 |
| Fieldwork | 1 | 35 | 35 |
| Lecture | 2 | 2 | 4 |
| Seminar | 2 | 3 | 6 |
| Private study hours | 254 | ||
| Total Contact hours | 46 | ||
| Total hours (100hr per 10 credits) | 300 | ||
1. There are opportunities for formative feedback during the group discussions, formative assessment, and activities in the seminars.
2. There will also be drop-in sessions during which students can receive support towards their summative assessments from the teaching team.
3. Formative feedback will also be gleaned by students during the fieldtrip activities, in-class lectures and seminars when they ask questions to the teaching team and any guest speakers that would support the delivery of the module.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Coursework | 80 |
| Oral Presentation | Coursework | 20 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team