2023 EIT Food Activities - 21015-23 Digital Learning (MOOC)

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“This online course runs over two weeks. In Week One, we define what we mean by ‘controversy’, namely that it is a prolonged public disagreement or dispute over a matter that is important to many people; a dispute marked by the expression of opposing, even intractable views, with two or more sides contesting a matter that is characterised by uncertainty and even divergent value systems. We note that even if addressed creatively, controversies can generate unhelpful stalemates and undermine public cohesion. So they call for lucid argument and rational explanation. In Week Two, we tackle one of the world’s major, emerging controversies: the increasing production of palm oil, in biodiversity-rich parts of the tropics with multiple resulting pressures being placed on the Earth System. We learn just how ubiquitous palm oil has become in the global food system: it is an ingredient in very many of the foodstuffs and household items we all consume and use on a daily basis. It is also used as an industrial lubricant, including in food processing. The course recognises that palm oil production takes place amidst the pressing need for development in the increasing number of countries where it is produced and has become a valuable export crop. We review published sources that clearly show that while putting pressure on the environment, palm oil is one of the ‘least worst’ options in relation to environmental indices such as maximising yield per hectare, while reducing fertiliser use and pesticide use, when compared to other options, such as soya, sunflower or oil seed rape. We explore the work of the Roundtable on Sustainable Palm Oil (RSPO) and the stakes that many other actors have for improving practices in the palm oil value chain. We pay close attention to the latest policies of the European Union and the impacts these are likely to have in the two key palm oil-producing countries, Indonesia and Malaysia. The course includes interviews with specialists in the field and examines their perspectives. Finally, the course encourages learners to consider their own positionality and actions as citizens and as consumers in relation to the myriad controversies so clearly encapsulated by the production, processing and consumption of palm oil. The course was developed by the University of Reading, with funding from EIT-Food. The Course Leader is Dr. Andrew Ainslie a.m.ainslie@reading.ac.uk”