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: anna.andreasson@konstfack.se 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. 


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: anna.andreasson@konstfack.se.

If you have other questions to the course leaders send a mail to backtotheland@konstfack.se

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-processa 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.

3, Reflection 

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.

Course plan_English

Course plan Swedish

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: backtotheland@konstfack.se

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.

A homepage section

This is an example of a homepage section. Homepage sections can be any page other than the homepage itself, including the page that shows your latest blog posts.


28 Ways In Which Food Systems Are a Design Opportunity http://www.doorsofperception.com/handouts/28-reasons-why-food-systems-are-a-design-opportunity/#sthash.ad28kEQd.dpuf

It Starts With The Soils, by James Merryweather Ninety-nine percent of all food comes from our soils. As home to an enormous variety of organisms – from bacteria, to mammals – soil health determines the metabolic health of all terrestrial ecosystems. See: Living Soil Forum Sweden http://www.summerofsoil.se/forum/http://www.stourvalleywildlifeactiongroup.org/secrets-soil.JAMES%20MERRYWEATHER1.pdf

Agroecology Agricultural strategies of the past century consistently substituted industrial inputs for biological processes.Underexploited ecological and social opportunities hold promise for a more broadly beneficent agriculture. http://p2pfoundation.net/Six_Proposed_Policy_Principles_for_Scaling_Up_Agroecology

Thinking Like A Forest, by James Drescher If maintaining the fertility of the soil is a core principle of ecological agriculture, so, too, is a commitment to think in longer time frames than markets – or even than individual human lifespans. We need to think like a forest. http://www.windhorsefarm.org/media/files/Enrichment_Forestry.pdf

Hungry City: How Food Shapes Our Lives, by Carolyn Steele  The gargantuan effort needed to feed cities across the world on a daily basis has a massive and vastly under appreciated social and physical impact on people and the planet. http://www.goodreads.com/book/show/3520169-hungry-cityhttp://www.ted.com/talks/carolyn_steel_how_food_shapes_our_cities

World Hunger: 12 Myths, by Francis Moore Lappé It is a myth that “there is not enough food” – and 11 other myths. http://www.worldhunger.org/articles/books/lappe.htm

The Food-Commons Transition, Jose Luis Vivero Pol Treating food as a purely private good is denying millions of people access to this basic resource. Food should therefore be seen as a commons or public good. It could then be produced and distributed more effectively by a governance system combining market rules, public regulations and collective actions. http://www.thebrokeronline.eu/Articles/The-food-commons-transition

AgoBioDiverse Newsletter A treasure trove of stories,. edited by two biodiversity professionals who can also write – about the people and organizations that promote more agrobiodiversity. http://agro.biodiver.se/seed-exchanges/

Open Source Seed Initiative Diversity is the very building block of evolution and adaptation – but the story of seed has become one of loss, control, dependence and debt. It’s time to change the story. These guys have started to do that. http://agro.biodiver.se/2013/07/could-plant-diversity-become-free-as-in-speech/?utm_source=Agro.biodiver.se +subscribers&utm_campaign=8e3f29830b- RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_949cf01306-8e3f29830b-44963957 …

Bioregionalism, by Raymond Dassmann If people were allowed to sort themselves out rationally, a new array of ethnobiotic entities would take the place of nation states. Bioregionalism recognizes, nurtures, sustains and celebrates local connections with: Land, Plants and Animals, Springs, Rivers, Lakes, Groundwater & Oceans, Air, Families, Friends, Neighbors, Community, Native Traditions and Indigenous Systems of Production & Trade. http://www.wholeearth.com/issue/2011/article/363/biogeographical.provinces

The Food Commons People go hungry not because of a shortage of production, but because the food available is too expensive, or they lack the land to grow it on. In California, the prototype of a combined social, political and technical solution has been launched which promises to unlock the food system crisis. http://www.doorsofperception.com/infrastructure-design/food-as-a-commons/

Small picture…

Nature’s Internet, by Paul Stamets In an old-growth forest, a handful of soil also contains millions of super-delicate mycorrhizal fungi. Linked together with the roots of plants, mycorrhiza form vast subsoil networks – ‘nature’s internet’ – in which mind- bogglingly complex interactions support the flora and food webs upon which we all rely for our existence. This vast, invisible web does more than ferry water and nutrients; it also enables long distance communication between plants. http://e360.yale.edu/feature/ microbiomes_at_the_roots_a_new_look_at_forest_ecology/2699/ …

City As Biotope: Appearing and Disappearing Landscapes A group of architecture and design students were challenged: what is the tiniest example of biological activity youcanfindinthisapparentlyemptylandscape? http://cityasbiotope.blogspot.fr

The Region As Mosaic How is a region to make sense of the myriad proposals being made for its future by artists, activists, and designers? Here is one way: http://www.mosaic-region.com

Lab For Microclimates The Laboratory of Microclimates, a project of the Dutch artist Annechien Meier, brings social and ecological surroundings to peoples’ attention. http://www.facebook.com/microclimates

Design and service innovation opportunities…

Agroecology, by P2P Foundation Agroecological practices require public goods such as extension services; storage facilities; rural infrastructure (roads, electricity, and information and communication technologies) for access to regional and local markets; credit and insurance against weather-related risks; agricultural research and development; education; and support to farmers’ organizations and cooperatives. http://p2pfoundation.net/ Six_Proposed_Policy_Principles_for_Scaling_Up_Agroecology

Turn-key Food Hives (La Ruche Qui Dit Oui) “We see our supporters not as donors, but as social investors with a return on the investment being, not in cash, but in social, economic, and ecological benefits to society at large”. http://www.doorsofperception.com/archives/2011/11/la_ruche_hives.php

From Farmers Markets to Local Food Hubs We need a system of local food hubs that can process and bundle local foods and “deliver them to the places where America eats”. The question arises: Value-added – by intermediaries, or by communities? or both? http://www.orionmagazine.org/index.php/articles/article/7807

Community Supported Baking Regional-scale ‘grain sheds’ are being recreated thanks to a proliferation of Community Supported Baking (CSB) schemes. http://www.sustainweb.org/realbread/community_supported_baking/ …

‘Blended value’ at London’s Peoples Supermarket The People’s Supermarket is a cooperative, for-profit convenience store with a strong ethical mission. This text answers questions like: ‘How does The People’s Supermarket operate?’ ‘How can you find and secure the right premises?’ How do you attract members, stock the shop, organise an effective product offer and keep the momentum going? http://www.nesta.org.uk/publications/secret-sauce.

Farm Path (EU) Agroecological practices require public goods such as extension services; storage facilities; rural infrastructure (roads, electricity, and information and communication technologies) for access to regional and local markets; and support to farmers’ organizations and cooperatives; region-specific foods and short supply chains; agritourism; nature conservation; landscape management. http://www.farmpath.eu/sites/ www.farmpath.eu/files/Final%20visions.pdf

One Farm, 8000 Landlords How over 8000 shareholders own Fordhall Organic Farm in its entirety. http://www.fordhallfarm.com/ news.php

Food Systems and Design, John Thackara texts http://www.doorsofperception.com/category/food-systems-design/

Food systems – knowledge-sharing as a design task…

From Agroecology to Wind Breaks – hundreds of food system terms explained This impressively long list is also a symptom of the dilemma: how to make sense of all this info? http://foodglossary.pbworks.com/w/page/48934391/Index …

Lexicon Of Sustainability: “Local” Combining visuals with insights, a lexicon of more than 200 agricultural terms and principles is explained by today’s most innovative thought leaders. This book showcases and explores how to create a food system that benefits the environment and the people living in it. http://www.lexiconofsustainability.com/local-the- book/#

The Ecological Knowledge System Ecologically sound agriculture is not just a question of changing farm practices; it also requires a transformation of systems of learning, institutions, and policies. http://ifsa.boku.ac.at/cms/fileadmin/Proceeding1996/1996_WS03_31_Roling.pdf

Nourish Agroecological practices are knowledge-intensive and require the development of ecological literacy not just among farmers, but in the population as a whole. Nourish is an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities http:// www.nourishlife.org

Turkish Teachers Learn How To Teach Ecoliteracy How should teachers incorporate environmental ethics and lessons on sustainability into their classrooms? That’s the focus of a four-year educational ecoliteracy project — Turkey’s first — which has just begun.http:// www.greenprophet.com/2011/09/schools-in-turkish-teachers-learn-how-to-teach-ecoliteracy/


the archive shows material from the course in 2017
























ON-LINE workshop week

June 18th – Update for on-line workshop Auguast 9- 15th  

Here is a brief outline:

This  on-line / in-context workshop week will be shaped by  the different stages of the Theory U process:

  • Suspending judgment
  • Redirecting: embodied meditative and performative activities,
  • Letting go
  • Letting come: mapping
  • Enacting activities that make tangible connections to intangible experiences.
  • Embodying

The entire workshop week focuses on how the stages of Theory U support the exploration of sustainable food systems in both rural and urban perspectives. The local culture each participat, of course, will be our main source of inspiration in relation to each participants’ interests and background.  Each day offers a variety of opportunity to meet on-line with course participants, course leaders, local partners, and perhaps your local neighbors.

We begin each day with a shared breakfast followed by a collective group practice in a on-line circle. The day ends with the co-creation of a meal and the collective meal experience that activates our senses and gives time to enjoy and reflect on the taste of each course. The meal experience gives content, process, and form that express ecological and sustainable perspectives with a local and national profile.


When meet on sunday August 9th we start with sharing a Taste experience  that expresses the diversity of the students/ leaders.

We ask everyone to prepare a Taste of their culture & context.  It can be anything that you can make that has a unique flavor and tactile/ haptic experience that is vegetarian.

Please write a staement that about ingredients (vegetarian), the name of the food and your name. Post a photo of your taste on FB.


This  live week workshop in Hjulsjö village will be shaped by  the different stages of the Theory U process:

Suspending judgment

Redirecting: embodied meditative and performative activities,

Letting go

Letting come: mapping

Enacting activities that make tangible connections to intangible experiences.


The entire workshop week focuses on how the stages of Theory U support the exploration of sustainable food systems in both rural and urban perspectives. The local Swedish culture of Hjulsjö village will, of course, be our main source of inspiration in relation to each participants’ interests and background.  Each day offers a variety of opportunity to meet with course participants, course leaders, local partners, and our village neighbors.

We begin each day with a shared breakfast followed by a collective group practice in a circle. The day ends with the co-creation of a meal and the collective meal experience that activates our senses and gives time to enjoy and reflect on the taste of each course. The meal experience gives content, process, and form that express ecological and sustainable perspectives with a local and national Swedish profile.


When you arrive on sunday  we start with sharing a Taste experience  that expresses the diversity of the students/ leaders.

We ask everyone to bring a Taste of their culture & context that will be enough for 25 people to have a small taste of.  It can be anything that you can make that has a unique flavor and tactile/ haptic experience that is vegetarian.  The kitchen at the Missions house is very small so the “taster” should be easy to serve with no extra preparation when you come. (This means no heating food.) There will be rice and sourdough bread as a complement to the taste expereince.

Please write a card that states the ingredients (vegetarian), the name of the food and your name.


Food waste meal making with haptic and tactile cooking methods,

Local experts knowledge and experience in:

  • eco-gardening 
  • agroforestry
  • ranching

Our partners and invited guest are welcome to join our collective meal where we serve food product from Hjulsjö and the surrounding area.

HJULSJÖ WORKSHOP WEEK  – Back to the Land 2.0  

The Workshop Week is on location at Hjulsjö from August 9 – 15. This is a unique and thriving cultural-ecological community. The Workshop Week involves hands-on explorations of sustainability approaches, food issues, and design skills through lectures, tutorials and design tasks. This will take place in connection with the local environment and with local partners in the region. 

See Menu tab: Transport for info on Bus 

When the bus arrives, put your taster at the missions house. Sett up your tents at the camping area, have a stroll around the premises, become familiar with the facilities, etc. Our first gathering will be at the local Missions House (across from the campsite) in the evening around 6 PM (18:00), with a mingling activity and a ‘potluck /collaborative tasting’ dinner. 

If you arrive earlier call the course leaders +46 70 279 83 76 and inform them of your arrival time. You can set up your tent and help out.

Where is Hjulsjö? map


The  Missions House is our main location for meals & meetings.   


CAMPGROUND (The cost for camping is covered by Konstfack)

The campgrounds are across the street from the Missions house.                 The grounds and facilities are run by Elin Mulderij who drives  Landleva Hjulsjö a family sheep ranch, cafe and camping center.

Contact person: Ellen Mulderij Email: <landleva@gmail.com>  http://www.lantlivisverige.se/


The summer in Sweden can be hot in the day however in August it could also rainy and chilly, especially in the evenings. Many activities of the course will be outdoors. Bring:

Clothes:  Raincoat and waterproof boots, warm wool sweater, lots of socks, long pants and a knitted hat to sleep in. Summer clothes, swimsuit, sandals, sports shoes etc.                                                               

More stuff: towel, flashlight, ecological shampoo and toothpaste, mosquito repellent, thermos, water bottle.

Ticks – there are ticks in Hjulsjö so you should check yourself regularly (each day). Ticks are possible carriers of Borelia – so be careful.

CAMPING EQUIPMENT  Please bring your own TENT, air mattress /thick pad and a  WARM sleeping bag for at least minus 10 degrees!  At the end of August, the evening temperature can fall under minus degrees in this area. During the last workshop, some participants brought summer sleeping bags and literally froze every night.

Shower  & WC Outdoor sink for preparing lunch

Toilets  & showers    

  • Dry toilets in the red cabin (above photo) across the street from the camping area
  • WC’s in the Missions house
  • WC’s and showers at Motion center  (showers require a cost,  paid at the cafe)

Bathing, sauna  & showers    Bathing and washing in the lake by the campsite and swimming area is highly recommended! This is a classic Swedish tradition. Bring your own ecological soap and shampoo. There is also a wood-fired Sauna available by the lake, close to the campsite.  Showers: camping facilities & Motion center.


Other living arrangements

There are other alternative places to stay in the village, however, you will have to cover the costs your self.  Link to:  farmhouse , youth hostel , more on MTB website

Electricity  There is electricity at the Missions house, cafes and at the motion center.

FOOD PLAN  during the HULSJÖ WEEK  (see menu FoodPlan) 

Local cafe Here are some cafes that may be open: ( however they may have limited service.) 

Lantliv cafe is a small shop/kiosk/café at the campsite where you can buy ecological jams and products and some very basic essentials.

Hjulsjö 103 cafe Next to the campsite

Motions Center café  in the village across from the church

Recap of links


Bankomat and withdrawing cash: There is no money withdrawal at Hjulsjö. Regular credit/debit cards can be used for most things.

Systembolaget:  Alcohol can only be bought in Sweden at the national monopoly stores called Systembolaget. There is no Systembolaget in Hjulsjö i.e. you must bring alcoholic drinks with you if you wish to have any.

Shops: Nearest Bank, Grocery, Systembolaget, clothes or other shops are at Hällefors or Kopparberg (see map).

Valuables: There are no lockers i.e. do not bring jewelry or other valuables!


Check for more important changes that will be updated on the homepage 

Send questions to  email: backtheland@konstfack.se

General Program: will be updated a week before the course starts. 


Arrive at 16:00. Bring your Taster to the missions kitchen /window bar. There will be tea and coffee with fruit at the window bar to land and relax.  Check out the surroundings and set up your tent.                                                                        The Taster starts around 18:00 at the missions house.  You first meet in pairs and explain what you have made. Then each pair tastes each others taster.  Finally, everyone tastes everyone’s taster and start to mingle, eat and drink. Take a small spoon first so there will be “Lagom ” enough to go around.

We then gather in a circle inside the missions house to learn each other names, go through the week program, practical issues and end with an evening walk.








 This page will be updated with all collaborating members and partners by August 12th  

The course is run from Konstfack’s  DIV Institute; Design, Interior design and Visual communication. Course leader: Konstfack-Cheryl Akner Koler, Professor in Aesthetics at Konstfack, University College of Arts, crafts and Design, in collaboration with  Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science, Annika Göran Rodell is an expert in sustainable leadership and will by facilitating the U-theory process. John Thackara is our international expert that will be with us during the week workshop at Hjulsjö and active in the online assignments.

John Thackara, a world – known design expert on sustainable development and social innovation & director of Doors of Perception. For more than thirty years John Thackara has traveled the world in his search of stories about the practical steps taken by communities to realise a sustainable future. He writes about these stories online, and in books; he uses them in talks for cities, and business; he also organises festivals and events that bring the subjects of  these stories together. John will be working with an economic them in relation to food systems. We recommend reading his book: How To Thrive In The Next Economy and his previous book was the best-selling In the Bubble: Designing In A Complex World . John organises conferences and festivals in which designers and social innovators share knowledge.

Link to John’s   twitter

  Cheryl Akner Koler (course leader) is a sculptor, design educator and Professor in Theoretical and Applied Aesthetics at Konstfack since 2001. She teaches a sculptural gestalt approach that involves embodied studies, aesthetic abstractions and product semiotic.  She held a 4-year guest professorship at Campus Gryhyttan, School of hospitality, culinary arts and meal science at Örebro University where she worked with the culinary artist in developing their profile in aesthetics and haptics. Cheryl is also the main project leader of the HAPTICA project; a 3 year research project funded by the Swedish Research Council.  Some aims of the HAPTICA project are: 1) Offering insight into the complexity of human haptic perception through following artistic researcher in how haptics can drive the aesthetic gestalt process. 2) Exploring ways to bridge haptic pathways through our hands with haptic experiences of smell and taste through our nose and mouth. HAPTICA website Email: Cheryl.Akner.Koler@konstfack.se and Mob: +46702798376

Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science, The unique academic, multi-disciplinary profile brings together  professional and academically merited culinary artists with long experience in the aesthetic gestalt process as well as researchers from the learning & life sciences.  We collaborate with

  Annika Göran Rodell is an lecturer in hospitality, culinary arts and meal science at Campus Grythyttan, Örebro University and expert in sustainable leadership.  She is a performance artist with  years of experience in orchestrating creative events and conferences. Her multidisciplinary background with studies in meal experience knowledge and hospitality, expressive arts therapy, pedagogy and leadership contributes to a wide-ranging research interest,  with an  aesthetic foundation. She is also a central member in the HAPTICA research team working on a three-year project in collaboration with Konstfack, funded by the Swedish Research Council.  Annika’s profile in the project is about developing pedagogical methods in order to deepen the sensory sensitivity of the professional hotel and restaurant staff. She is also involved in developing courses in Theory U process.           Email: Annika.Goran-Rodell@oru.se / Mob: 070 333 41 48

   VÄRT is sustainable platform that gives workshops on how to  work and learn about vegetarian food waste in order to create tasteful and meaningful meal events and conversations around the topic.  The kitchen in the missions house well be organised around  ways to minimise and optimise food waste.  Corina Akner is the founder of VÄRT and will be supporting us all in the kitchen as well as create a number of meals based on VÄRT philosophy. Corina is a designer with focus on  inclusive design  . She recently established the company VÄRT is a waste rescue project that offers workshops that pivot around preparing amazing food experience from raw food waste materials collected from wholesalers and stores. VÄRT https://www.vartsweden.com/


Main local partners are:

This section will be updated with more information about partners august 12th 

Christina Schaffer   has one foot in academia, with a background in Systems Ecology, and has 18 years of experience of inter- and transdisciplinary environmental studies, and is now a part time teacher on sustainable development and urban agriculture at Stockholm University. She has also a practical background in organic farming and entrepreneurship. Lives part time in Kopparberg (close to Hjulsjö) practicing small scale farming for self subsistence purpose which includes growing of fruits, nuts and vegetables, sheep farming and bee hiving mixed with a lot of harvesting from the surrounding forest. She is inparticular interested in applied agroecology and has created a forest garden as a part of a national pilot research project at Örebro University. This became a platform for her own PhD project which includes the exploration of the possibilities for edible forest gardens in urban areas. She is one of the initiators of the urban agriculture community in Stockholm, with experience from starting up several gardens. She is also interested in science communication and has been involved in exhibitions such as “Manna” on our food systems dependency on natural ecosystems, “Tipping Points” at Kulturhuset , Stockholm, and she has designed the urban garden “Odla Staden” ongoing at Naturhistoriska riksmuseet, Stockholm.

  Ellen Mulderij & Rudy Hobbenschot  run their family sheep ranch in the heart of Hjulsjö.  They have been key partners in generously supporting the Back to the Land 2.0 summer course. They have been our main support in working with the hjulsjö community, making it possible to adapt the missions house to our need as well as arranging camping facilities and lodging.  They will share their ranching lifestyle with us and work with a group and other members of the hjulsjö community to create the main meal experience for the village feast on Friday.

Landliv www.landleveninzweden.nl/

    Magnus  & Märta Westling work together on their conservation cultivation project and Hjulsjö 103 Inn.  Magnus is PhD student at Örebro University, Campus Grythyttan School of Hospitality, Culinary Arts &Meal Science. Magnus will  share his eco gardening knowledge with us and lead a group in exploring the taste and haptic experience of Swedish heritage food, starting with a humbly grey pea. His  PhD-project is to develop gastronomic design combined with  using sensory evaluation on the basis of cultivated diversity in order to evaluate traditional varieties functioning in culinary practices and meals. Both Magnus and Märta  seek to investigate  gastronomic potential of traditional food varieties.  Thier approach enables us to learn about environmental sustainability, meal culture, craftsmanship, traditions and biodiversity in food production and consumption from the discussion table to the dining table. Link https://www.hjulsjo103.se/

Thank you for introducing yourselves (assignment 1a) to one another and to the teaching team. NOTE: If your information is missing on this page: follow