Cities are “learning machines”, they are home to the creative classes, host small start ups and as such they are the focal point of the food system innovation. The urban houses the trend setting consumer types and creates growth in local food movements. Which in turn creates a breeding ground for local consumption, urban and vertical food systems and for cooperatives that connects the urban consumer with producers in the peri-urban areas of the region. But, how can we understand this new meaning of "the place" in relation to food and eating? And in particular how can we understand the city and its surrounding region as part of the modern food system? And can we go native and learn about all that in the new Danish hotspot of culinary innovation – the isle of Bornholm? An island that is internationally known for being able to cultivate its place identity and attract visitors from all over the world?
Department of Geosciences and Natural Resource Management at University of Copenhagen in collaboration with House of Food culture at Melstedgaard now invites for a week of intensive training course entitled Food, Places, & Innovation - New Green Food Geographies in the Making. The course is at PhD level, can give 5 ECTS and contains a combination of lectures, hands-on exercises, group work and not least field visits to the special "food places" that Bornholm is so rich in. The course program features some of the island's young successful entrepreneurs that has made a business out of the idea of “the food and the place". The special theme of this years is on urban gardening where cases from school gardens, vertical gardens and housing association gardens are highlighted. The course is free of charge except an administration fee of 150 € and is approved by the doctoral school at UCPH-Science.