Welcome to Back to the Land 2.0 ONLINE – The entire course will now take place online.
Below is the information sent in the welcome letter outlining the main changes in the course that was sent on Friday, June 5th to the accepted students who applied to the first call. (All late applicants will be sent information no later than June 16th about the possibilities of joining the course.)
We would like to welcome you to the international course, Back to the land 2.0, 2020. As a result of Covid19, there has been a change of plan. The entire course will now take place online. The live workshop week Aug 9-15 in Hjulsjö is replaced with an exciting sequence of online tours, food labs, interest groups and social encounters. We have been preparing for this online opportunity for months and now feel we can offer a rich course where you will explore food systems on different scales of interaction from local interventions to collective meal experiences.
The course leaders, experts and students will all be based in their local situation in both rural & urban environments.
REGISTER- VERY IMPORTANT for the Students that have applied to the FRIST CALL
– Those who have registered on the first call, please send a mail to: email@example.com and confirm that you have read the changes about going online, and agree to participate.
– Those who have been accepted on the first call and not registered, please do so asap, to confirm your participation: https://www.konstfack.se/Course-registration/.
JUNE 18th the entire revised version of this course will be available on Facebook for the students registered in the course. This website will only give general information about the course.
REVISED ONLINE COURSE.
The course will be run through facebook´s (FB) workplace and zoom. You will receive an invitation in your mailbox on Monday June 8th to FB and the zoom links will be posted on FB before each course. If you have not yet worked with zoom please download the app and test it out before the course. The revised course description and a library of short videos will be posted on FB with instruction about each assignment.
Here is a brief outline of the course:
Introduce yourself – make a short video (max 2 min) in your local environment that gives a feeling for where you live; and share with us, in a few words, what motivated you to apply to this course. Post the film on Backtotheland20 Facebook Workplace before June 21; there you can also find films where the teachers present themselves.
Start Up – Monday June 22 we all get together on zoom at 16:00 CEST for an informal meeting. This meeting will introduce you to the course and focus on assignment 1. Before joining the meeting please look through the video of the participants that have been posted on FB so you get a feeling for the other participants.
- Assignment 1– Design an intervention in your local food system: Choose one possible intervention in your local food system from a library of short videos by John Thackara: Farm-to-Fork Food Hubs; Connecting schools and farmers; Nature-friendly farming; Regional grain and fibersheds; Urban food forests and a couple more. You will prepare an initial design study that explores how one of these interventions might be used in your own local or regional context. (more info. on FB June 18th
- CHECK-IN sessions on MONDAY June 29, July 6, 13, 20, 27th for one hour starting at: 10:00 (Swedish time) hosted by John Thackara with support from the other course leaders and guests. We expect you to join all these sessions. The Zoom link will be posted on FB.
- Assignment 2– Workshop week Aug 9- 15: This week is the most intensive period of the course. We advise that you keep this week as free of other commitments as possible. We do not want you to sit in front of a computer for hours on end – so be prepared to be engage in our activities. Each morning we gather to participate in common routines introducing Theory “U” lead by Annika Göran Rodell, followed by a unique program designed for each day. Course leaders and invited experts will introduce activities to be carried out online and in your own environment. Food Labs, lead by Cheryl Akner Koler and Corina Akner (VÄRT) will be offered in which haptic sense, touch and other non-verbal forms of communication are used in a variety of taste and meal experiences. We also plan a public telecast, on Friday 14 August, to share some of our experiences from the workshop to a wider audience. (more info. on FB.)
- Assignment 3 – Reflection: You will summarize your experiences from assignment 1 and the workshop week. Each student refines these experiences according to their own perspective, skills and long-term interests for themselves and for the community.
Anna Andreasson is our course administrator. For any formal questions about the course email her at: firstname.lastname@example.org.
If you have other questions to the course leaders send a mail to email@example.com
Take care from the course leaders, Cheryl Akner Koler, John Thackara & Annika Göran Rodell
The aim of this international course is to introduce an approach to design for sustainable development that addressed a live issue regarding food systems. The course will investigate ways to enhance food culture and security by developing local food systems that connect aesthetic, social, ecological and economic factors. It is run from Konstfack University College of Arts, Crafts and Design in Stockholm Sweden in collaboration with John Thackara and Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts and Meal Science. (see partners)
Design proposals will be developed collaboratively using the social technology and process method Theory U (Scharmer, 2016). Theory U is a proven approach to design interventions that are intended to transform complex contexts (such as food) towards a resilient state. This work is rooted in an understanding of local context and issues and is achieved with input from leading national and international experts /research leaders.
The course includes a live workshop, in a rural region of Sweden, in which students, partners, experts and teachers from Sweden and internationally, share their experiences, and adapt models and approaches tested in other contexts.
Before and after the live workshop week, the course involves distance work through email and the course webpage.
We have organized the course around these three activities: 1) Preparatory activity, 2) Workshop week on site and 3) Refection:
1, Preparatory activity has two assignments and is to be done individually. It involves watching videos, reading key texts on approaches to design within systems based on an understanding of ecological and social assets and the collection and selection of relevant case studies. Participants will prepare a design study in one of their own local food systems and present this in a poster format that can be shared and communicated. The work is done at a distance, course materials are provided digitally and assignments are submitted digitally.
2, Workshop Week involves meet together for a one week workshop at Hjulsjö village on the countryside in Sweden. Participants will investigate food system resilience, on site, by carrying out local studies, interest board meetings, dialogues and tutorials. You will work with local and external food experts such as: agro-forestry, eco farming, ecological ranching and food waste.
The course will be structured around the five stages of the Theory U-process, a model founded by the Presencing Institute.
The different stages involve suspending judgement, embodied meditative and performative activities, poetic reflection, journaling, mapping and other activities that make tangible connections to intangible experiences.
Participants will also carry out communication, affirmative feedback and knowledge exchange activities during the week, with a focus on the co-creation of collective meals whose content, process and form express ecological and sustainable perspectives. A local and national Swedish perspective will be shared in relation to insight from our International participants who will be encouraged to propose practices from their own cultures with the potential to be adapted locally.
New ways to re-connect the city with the land will be a core theme: Ways that are part-time, but long-term; ways that involve an exchange of value, not just paying money; ways in which land, knowledge, and equipment are shared in new ways; ways based on the re-discovery of historical links between town and country – but reinvented in an age of networks and social innovation.
This work is done at a distance following the live workshop assignments are submitted digitally for examination. Student review and critically reflect on the methods learned and /or proposals developed during the workshop week. Each student refines these experiences according to their own perspective, skills, and long-term interests for themselves, the participants and for the community. The teaching team will provide 1:1 feedback in writing, and/or by Skype about these reflections.
Thanks to Jonas Lundin and Rebecca Deans for their support in planing and co-hosting the seminar to prototyping this course in 2016.
END of HOME page
To contact the teaching team email: firstname.lastname@example.org
Answers to your frequently answered questions will be posted on this Course Website under the FAQ link 2017.05. 30
Åsa Öström is professor in Culinary Arts and Meal Sciences at Campus Grythyttan, Örebro University. She conducts research projects in sensory science concerning the interaction of food and drink as well as consumer preferences. She is currently involved in the national project called:
Smake Sverige = Taste Sweden (smakasverige.jordbruksverket.se) where she works in a multi-disciplinary team studying how taste is a multifaceted concept that combines experience with all our senses with how we value these experiences in relation to the context and cultural awareness. Öströms position at Grythyttan is in coordinating research in a multi-disciplinary team as well as teaching sensory studies to cooks, sommelier and create event designers.