Difference between revisions of "Learning objectives"

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=Learning objectives AESOP4Food seminar=
=Learning objectives AESOP4Food seminar=


==Phase 1: Exploring the field of play==
AESOP4food online seminar supports:
• A broader and general understanding of the contemporary challenges and existing strategies of sustainable food planning and food systems transformation.


Keywords: Main challenges, Theoretical frameworks, Approaches and methods: PAR, living labs, analysing methods; Defining your position and values
Acquiring core competencies for sustainable food planning: systems thinking, values thinking, anticipatory and strategic competence and collaboration


The learner:
• Awareness of main contemporary challenges to sustainable food systems, its  multiple dimensions (social, environmental, economic and spatial) and setting (cultural, local and regional) in the context of spatial planning  
*Understands the concept of food systems in their cultural, local and regional setting.
• Critical reflection on personal values, competences, and especially the role of the planner in a pluralistic society (expert vs facilitator) in developing a more resilient food system  
*Can explain the main concepts related to participatory learning and research and the role of living labs.
• General understanding of concepts such as City-Region food systems, theory of change, transition thinking and prototyping
*Can explain the main concepts related to sustainable food planning.
• Analysing a part of a food system or a specific food initiative
*Is aware of contemporary challenges to sustainable food systems in the context of spatial planning.
• Engaging local community through participatory problem-solving techniques
*Develops an understanding of the multiple dimensions of food systems: social, environmental, economic and spatial.
• Mapping and evaluating the power structures and the role of main stakeholders in the food system  
*Can define her/his own position and values regarding sustainable food planning.
• Exploring the techniques of collaborative challenges and goal setting
 
• Developing a joint vision and strategy based on suitable methods and tools for prototyping and transformative action
==Phase 2: Analysing your local foodscape==
 
Keywords: Mapping a food system; Mapping the stakeholders, consumers, policymakers (power mapping);  SWOT analysis
 
The learner:
*Can map and evaluate a concrete situation of a food system.
*Can select the most adequate methods and tools to be applied for analysis and evaluation.
*Can identify stakeholders and power structures in a new and unknown context.
*Can map the basic components of a local or city/region food system.
*Can define the most relevant challenges in a collaborative way.
 
==Phase 3. Collaborative goals and vision==
 
Keywords: Collaborative goal setting;  Selecting the challenges to address
 
The learner:
*Can apply techniques of collaborative goal setting.
*Can formulate an approach and/or a possible solution for a selected challenge that is related to his/her own competences and role in the system.
 
==Phase 4: Strategy and interventions==
 
Keywords: Scenarios, alternatives, strategy, prototyping, testing
 
The learner:
*Can develop a strategy based on a joint vision reflecting on concepts of change and change agency
*Can select and apply methods and tools for prototyping possible interventions
*Can develop a prototype to connect strategies and interventions/ discuss prototypical interventions with others as a way of testing a strategy
 
==Phase 5: Evaluation & monitoring==
 
Keywords: collaborative evaluation; self-reflection
 
The learner:
*Is able to have a critical reflection of the role of the planner in a pluralistic society (expert vs facilitator).
*Is able to reflect on his/her own process, using feedback from others reflecting on cultural, social and economic differences.

Revision as of 13:37, 15 December 2022

Learning objectives AESOP4Food seminar

AESOP4food online seminar supports: • A broader and general understanding of the contemporary challenges and existing strategies of sustainable food planning and food systems transformation.

Acquiring core competencies for sustainable food planning: systems thinking, values thinking, anticipatory and strategic competence and collaboration

• Awareness of main contemporary challenges to sustainable food systems, its multiple dimensions (social, environmental, economic and spatial) and setting (cultural, local and regional) in the context of spatial planning • Critical reflection on personal values, competences, and especially the role of the planner in a pluralistic society (expert vs facilitator) in developing a more resilient food system • General understanding of concepts such as City-Region food systems, theory of change, transition thinking and prototyping • Analysing a part of a food system or a specific food initiative • Engaging local community through participatory problem-solving techniques • Mapping and evaluating the power structures and the role of main stakeholders in the food system • Exploring the techniques of collaborative challenges and goal setting • Developing a joint vision and strategy based on suitable methods and tools for prototyping and transformative action

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