Sustainable management of food, agriculture and environment in rural societies

Despite its economic development in the second half of the 20th century, Japan's self-sufficiency in food and energy has continued to decline. In the 21st century, given Japan's declining and aging population alongside the stagnant economic growth, there is an opportunity to consider and act on whether it is possible to maintain food supplies and the natural environment to sustain safe and secure lives. Students shall learn about agriculture, distribution, and consumption, as well as changes in dietary habits, understand the current state and issues from the experience of local agricultural and cooking practice, and consider how to build sustainable food systems.
This course combines lectures, group work, and practical training (agricultural practical training and visits, regional cooking practical training, visits to farmers' markets). The agricultural practical training will cost around 3,000 to 6,000 yen, and cooking training will cost approximately 2,000 yen (borne by students).
In this course, international collaborative learning shall be implemented as joint learning between Japanese students and international exchange students. In the case of participation of international students with limited Japanese proficiency, English can be used for communication. Lectures will also be held in English and Japanese.

Problem Identification and Solutions, Sustainable Agriculture and Dietary Patterns, Cycles and Diversity of Natural Resources, Current Situation of and Challenges Facing Rural Communities, Field Learning, Geographic Information System (GIS), Rural Development, International Agricultural Development, International Collaboration, SDGs, Group Work, Fieldwork.

1. Course Schedule
Combines Thursday 5th-Period lectures, Group Work (10 sessions), and 2 practical sessions (Saturday). Detailed schedule shall be posted on eALPS.
(1) Lectures and Group Work (On-campus): Thursday 5th Period
October Weeks 1, 2, 3, and 4 [Lecture/Group Work]
November Weeks 2, 3, and 4 [Lecture/Group Work]
December Weeks 1, 2, and 3 [Lecture/Group Work]
January Week 2
(2) Practical Training
On Saturdays between October and December, agricultural practical training and visits, cooking practical training with local women's groups, and visits to farmers' markets shall be conducted.
2. Course Contents
1. Lectures and group work shall cover the following contents.
・Guidance, introductions, grouping, and how to use the Geographic Information System (GIS)・Comparison of global, Japanese, and Shinshu food systems. ・ Development of and challenges facing Japanese food culture and agricultural and food processing industries (fermented foods). ・ Comparison of students' local foods via food reports and related food challenges
・ Relation between farming activities, food, health, and household finances

2. Fieldwork
On a Saturday between early and late October: Community farming functions and visits to farmers' markets. On a Saturday in early-mid November: Cooking practical training with a women's group in Matsumoto City, learning about food quality and costs, looking objectively at your food habits.
3. Presentation and comprehensive report: Summarize and make a group presentation on the contents of the lectures related to the fieldwork and create your action plan on how to engage with food, agriculture, and the natural environment.

Syllabus (Japanese site only)