Food Systems Training – University of Ghana

Monday 23 July 2018 – ‘Food Systems’

By the end of this day you will be able to

Describe the food systems challenges and the basic elements of food system thinking;
Identify key issues in the Ghanaian food system;
Conceptualise ‘food systems’ as a systemic practical application of theory;
Explain and use a range of tools that could form part of a ‘systems analysis toolkit’ to engage in purposeful systemic change.

09.30-09.40	Introduction – John Ingram
09.40-10.00	Warm-up Activity 1 ‘Personality preferences and group dynamics’
10.00-10.45	Lecture 1 ‘The Basics of Food Systems’ John Ingram This lecture will outline the basic elements of the food system outlining the key actors, drivers and feedbacks within the system and highlight current global challenges.
10.45-11.00	Refreshments break
11.00-12.30	Workshop 1 ‘Key Issues in the Ghanaian Food System’ Led by Prof. Daniel Sarpong In this workshop session we will explore the Ghanaian food system.
12.30-13.00	Workplace Talk 1 Food for all Africa – Elijah Addo
13.00-14.00	Lunch
14.00-14.45	Lecture 2 ‘Introduction to Food Systems Thinking’ Annabel de Frece This lecture will define system thinking and explain why we would want to use systems thinking to investigate the food system. It will also introduce the DSRP framework to analyse food system problems
14.45-15.45	Workshop 2 ‘System mapping’ Handout WS2 ‘Rich Pictures’ Led by Lauren Blake In this workshop you will use a rich picture which is a problem solving and visual tool for analysing the food system.
15.45-16.00	Refreshments
16.00-17.30	Project teams meet This is an opportunity for you to get together with your workplace project team
18.30-19.30	Dinner – Yiri Lodge

By the end of this day you will be able to

Describe what framings and narratives are and be able to justify why they are important;
Appreciate the different boundaries around an issue or problem, give some examples, and identify some alternatives;
Understand what stakeholder analysis is, apply it to your group project and critically analyse it;
Be familiar with the concepts of the BATWOVE tool, and test out some interventions based on your projects using BATWOVE.

09.30-09.40	Introduction – John Ingram
9.40-10.00	Warm-up Activity 2 ‘Team Working and Zoom’
10.00-10.45	Lecture 3 ‘Framings, narratives, boundaries and stakeholders’ Lauren Blake This lecture will describe what framings, narratives and boundaries are and explain how we use these concepts in food systems challenges. It will also introduce stakeholder analysis.
10.45-11.00	Refreshments break
11.00-12.30	Workshop 3 ‘Stakeholder Identification’ Led by Lauren Blake In this workshop you will use your group projects to create a rich picture and include stakeholder identification.
12.30-13.00	Workplace Talk 2 Ministry of Fisheries Samuel Manu
13.00-14.00	Lunch
14.00-14.30	Lecture 4 ‘Introduction to BATWOVE Tool’ Annabel de Frece This lecture will introduce BATWOVE and show you how to apply it to your projects.
14.30-15.45	Workshop 4 ‘Applying BATWOVE’ Handout WS4 ‘BATWOVE’ Led by Lauren Blake In this workshop you have the opportunity to think about interventions and try them out by applying the BATWOVE tool to your projects. You will get a chance to critically evaluate the strengths and weaknesses of the approach.
15.45-16.00	Refreshments
16.00-17.30	Project teams meet This is an opportunity for you to work on your projects with your team.
17.30	Transport for all to Yiri Lodge
18.30-19.30	Dinner – Yiri Lodge

By the end of this day you will be able to

Reflect on previous and current learning, while gaining an insight into a food sector organisation and its operations;
Identify, analyse and discuss with the organisation how concepts are adapted and applied to suit practical requirements and feedback on your return to the Summer School;
Gain knowledge that you can apply when planning and evaluating future study and career development.

08.30	Pick-up from accommodation
	GROUP A Cocoa Processing Company GROUP B Blue Skies Dobro
13.00-14.00	Packed Lunch
14.00-15.00	GROUP A Regi Bens Bakery GROUP B University Catering
15.00	Return to CCCSS
15.30-17.30	Project teams meet This is an opportunity for you to work on your projects with your team.
17.30-18.30	Debrief whole group discussion
18.30-19.30	Dinner – Yiri Lodge

By the end of this day you will be able to

Describe some of the concepts and theories associated with transition, transformation and change; understand how food system change is initiated and managed by different actors;
Map different kinds of multilevel change in the food system; design a Theory of Change;
Be familiar with principles of communication across disciplines and beyond academia;
Be able to integrate your learning from today into your project presentations.

09.30-09.45	Introduction – John Ingram
09.45-10.30	Lecture 5 ‘Bringing about Change in the Food System’ Annabel de Frece This lecture will introduce you to the key principles behind engendering change in food systems and examine the how change is influenced by different actors at different levels. It will explore the Theory of Change model commonly used by Non-governmental organisations.
10.30-11.00	Refreshments break
11.00-12.30	Workshop 5 ‘Implementing a Theory of Change’ Handout WS5 ‘Theory of Change’ Led by Annabel de Frece In this workshop you will work in groups and apply the Theory of Change to a case study.
12.30-13.00	Workplace Talk 3 Diagio – Felix Baidoo
13.00-14.00	Lunch
14.00-14.45	Lecture 6 ‘Communication and Feedback’ Lauren Blake In this lecture we will look at the principles of communication across disciplines and beyond academia. It will explore and try out ways of communicating in a clear, engaging and effective manner to communicate complexity.
14 14-15 00	Summary ‘Food Systems Thinking Terms and Concepts’ John Ingram
14.50-15.45	Project teams meet This is an opportunity for you to work on your projects with your team to finalise your presentations.
15.45-16.00	Refreshments
16.00-17.30	Project teams meet This is an opportunity for you to work on your projects with your team to finalise your presentations.
17.30	Transport for all to Yiri Lodge
18.30-19.30	Dinner – Yiri Lodge

Friday 27 July 2018 – ‘Project Presentations’

By the end of this day you will be able to

Successfully present the results of your project work to the other groups which reflects and synthesises systems thinking and your learning over the week;
Identify the challenges and successes of their group project work;
Provide constructive feedback to presentations.

09.30-09.45	Introduction and Presentation Preparation John Ingram
09.45-10.00	Group 1 Reducing Plastics
10.00-10.15	Group 2 Pesticide Residues
10.15-10.45	Joint Feedback Q & A
10.45-11.00	Refreshments break
11.00-11.15	Group 3 Reducing Undernutrition
11.15- 11.30	Group 4 Pineapple Juice
11.30-11.45	Group 5 Descolada Virus
11.45-12.30	Joint Feedback Q & A
12.30-13.30	Lunch
13.30-16.30	Game ‘Collaborate’ Led by Lauren Blake Refreshments break 15 00-15 15
16.30-17.00	Feedback Forms and Closing Comments Led by John Ingram
17.00	IFSTAL Ghana course closes