SCOPESCOPE (Sustainability Co-Creation Programme)

This course explores how culinary tourism has been adopted as a viable strategy for revitalizing and sustaining rural society. It focuses on Japan’s wine tourism and compares it with international practices of sustainable wine tourism. Wine tourism as a business serves as a lens for students to understand the complexity of economic growth and sustaining social development. Throughout the course, students explore international sustainable wine tourism practices and the ongoing projects of wine tourism in Japan, as well as examine Japan's sustainable wine tourism practices with the concept of imaginaries.

The nature of this course is student-oriented and project-based. It connects the classroom and actual society. Following the lectures and discussions in the first half of the course, students will work together on designing wine tourism in Japan in the form of role-playing in the second half of this course. At the end of this course, they will evaluate their completed project according to the UN’s SDGs goals. Upon the completion of this course, students will gain hands-on experience in designing a sustainable project and develop logical and critical thinking in English.

Among diploma policies,"DP2" is related

英語 / English

Students will find various forms of learning, including lectures, discussions, ideas exploration and role-playing in this course. In the first half of the semester, instructor will lead each class session by giving a lecture on the topic of the day. Students are required to join several rounds of group discussions in class. In the second half, students will explore and generating ideas through group work and complete a project in the form of role-playing.

These are very basic. Students are always encouraged to think beyond the box, be creative, and be their own leader of their learning experience!

あり / Yes

なし / No

授業形態/methods of teaching：対面/face to face

※各回の授業形態は予定です。教員の指示に従ってください。

Week 1[対面/face to face]：Course Orientation and Survey Lecture of Sustainability

Review syllabus and rules

Opening lecture on the concept of sustainability

Week 2[対面/face to face]：Rural Development and Challenges and Wine Tourism as a Solution in Contemporary Japan

Comprehend contemporary rural Japan; Know wine tourism as a strategy of social sustainability

Week 3[対面/face to face]：Global Wine-making Agriculture and Wine Tourism

Learn global wine making and tourism

Week 4[対面/face to face]：Wine Tourism and Climate Change

Learn how environmental changes impact grape agriculture based tourism

Week 5[対面/face to face]：In-class research: International Practices of Sustainable Wine Tourism 1

Explore sustainable wine tourism

Week 6[対面/face to face]：In-class research: International Practices of Sustainable Wine Tourism 2

Explore sustainable wine tourism

Week 7[対面/face to face]：Mid-term exam: report in-class research: International Practices of Sustainable Wine Tourism

Group presentation: sustainable wine tourism outside of Japan

Week 8[対面/face to face]：Workshop: Project Initiation

Form groups; brainstorm and idea generating

Week 9[対面/face to face]：Workshop: Collecting Data

Grouping ideas

Week 10[対面/face to face]：Workshop: Discussing Data

Selecting ideas

Week 11[対面/face to face]：Workshop: Collecting Data

Finalizing ideas

Week 12[対面/face to face]：Workshop: Discussing Data

Cross-group discussions on the ideas

Week 13[対面/face to face]：Workshop: Completing Project

Complete project and prepare PPT within group

Week 14[対面/face to face]：Course Conclusion: Evaluating Project with the Sustainability Goals

Students do presentation of project

Students will spend about 3 hours on data collecting and making oral reports every week.

Readings will be provided by the instructor in class.

References will be introduced during each class session.

1. In-class discussions 20%
2. Mid-term exam 35%
3. Final group presentation 45%

Feedback is not available due to the change in instructor.