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751-0025-00L 4 Credits MSC , DR D-USYS , D-HEST

Design Ideas for Sustainable Food Systems

Number of participants limited to 50. The application period opens on 15 December 2025. All students who register will initially be placed on a waiting list. A complete application must be submitted by 25 January 2026 and includes: - CV (PDF) - Short video (max. 2 minutes) introducing yourself and your studies, and outlining your motivation to participate The application form and detailed information about the application process are available on the WFSC website: Selected students will be informed by 16 February 2026. For questions regarding the application, please contact
VVZ CR n/a

Last Updated: 2026-06-03 00:13:57

Abstract

In this course, you will explore pathways to sustainable food systems across environmental, social, political, and economic dimensions. In interdisciplinary teams, you’ll tackle real-world cases, work with stakeholders across the food value chain, and use visual and auditory storytelling to share ideas and inspire change.

Objective

By the end of this course, participants will be able to: 1. Identify and explain the key elements of food systems, their interconnections, drivers of change, major challenges, and desired outcomes of sustainable food system transformation. 2. Analyze and evaluate current food system challenges using systems thinking and food system mapping approaches that integrate multiple stakeholder perspectives, consider trade-offs and feedback loops, and anticipate unintended consequences. 3. Apply interdisciplinary, and where possible, transdisciplinary and cross-sectoral approach-es to a real-world case study, using design thinking to develop innovative interventions. 4. Create and pitch a science communication piece that uses compelling visual and auditory storytelling techniques to communicate the proposed intervention clearly, creatively, and accessibly to relevant stakeholders.

Content

Feeding a growing global population while promoting human health, protecting the environment, and ensuring social wellbeing is one of today’s most pressing challenges. Addressing sustainability in food systems requires the ability to understand and navigate their inherent complexity. Throughout the course, participants will explore food system challenges by examining subsystems, scales, and levels, while considering ecological, economic, social, political, and cultural dynamics. They will develop competencies in systems thinking, complexity navigation, and sustainability mapping, and apply these to real-world projects in collaboration with stakeholders. Based on real case studies linked to current food system challenges, students will build knowledge, skills, and motivation to propose transformative ideas. Working in interdisciplinary teams, participants will develop solutions guided by design thinking. The project-based learning environment at PBLabs integrates lectures, group work, case studies, workshops, excursions, and social activities. Participants will also receive training in engaging communication formats, learning how to pitch their ideas using effective visual and auditory storytelling. Partners and Contributors: The course brings together experts and practitioners from academia, industry, policy, development cooperation, and civil society organizations.

Resources

Lecture Notes

No formal script will be provided. Instead, participants will receive presentations, handouts, readings, and other relevant materials. All course materials will be made available on Moodle.

Literature

Participants will receive curated literature and resources via Moodle and/or in print. Additional sources may depend on the specific case study and project partners. Students are expected to actively search for and share relevant information to support their team’s project work.

General Information

Language
English
Levels
MSC , DR
Frequency
Yearly recurring

Examination

Type
ungraded semester performance

Registration & Places

Limited places (Special selection)

Course Components

Type Title Time & Place Hours
lecture with exercise Design Ideas for Sustainable Food Systems
Summer school taking place outside of the semester (29.6.2026-10.07.2026) in and around Zurich. This course also includes pre- and post assessments.
  • 28.06 Date 09:15-18:00 (RZ D 8)
  • 29.06. - 10.07 Date 09:15-18:00 (RZ D 8)
  • 04.07 Date 09:15-18:00 (RZ D 8)
  • 05.07 Date 09:15-18:00 (RZ D 8)
  • 11.07 Date 09:15-18:00 (RZ D 8)
  • 12.07 Date 09:15-18:00 (RZ D 8)
80 h semesterly

Offered In