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Globalization has an overall effect on eating cultures and food production, which calls for new professionals. This growing complexity in the food sector has triggered the introduction of the master in ”Foodscapes”. The master programme addresses the societies need for competencies that combine knowledge on sustainability and health with user demands in relation to food production and consumption. This paper outlines the visions and ideas in the term Foodscapes and touches upon the challenges in combining different professions into a new context. The interdisciplinary approach is seen as a unique new way of combining professions, which traditionally are build on different scientific paradigms and cultures. When focusing on Foodscapes these different paradigms are lifted into a new place with a common goal of giving the students new competencies in the food context. The aim is to combine scientific traditions from which students will develop competencies to act in the complex world of food to the benefit of sustainability. Ability to recognize, decode and reorganize new meanings is seen as key factors in studying Foodscapes. The user perspective is very central in the Foodscapes approach and students with interest in orchestrating future user demands of a sustainable food sector can build competencies to meet these challenges. The context surrounding food, eating and food production influence both meal experiences and the degree of healthy and sustainable actions. By studies in formal and non-formal learning - the contexts in which food interactions take place - analyzing, developing and problem solving is seen to emanate in innovative ways. These abilities combined with co-creation approaches are believed to create more sustainable solutions. Keywords: Foodscapes, sustainability, challenges, competence, interdisciplinary

Mad er del af skolens hverdag. I denne rapport, der er del af et større forskningsprojekt under ledelse af Bent Egberg Mikkelsen, Ålborg Universitet, er der sat fokus på det gratis skolemadsprojekt, som Fødevareministeriet har finansieret, ligesom de finansierede evalueringen heraf. Der var i alt fire delprojekter med hver deres fokus på evaluering af det gratis skolemadsforsøg. I denne delrapport beskrivesfire skolers forsøg med skolemad­ordninger, og om hvorvidt disse har haft en betydning for elevernes trivsel, for læringsmiljøet og for deres læring. Det er et stort, komplekst og aktuelt spørgsmål, der ikke kun er et svar på. De fire skoler er forskellige i størrelse og geografisk placering, men også i grundholdninger og prioriteringer. Det fælles for dem er, at de alle har ansøgt FødevareErhverv om midler til at gennemføre et forsøg med skolemad, der skulle evalueres. Evalueringen tog udgangspunkt i skolebesøgene, der fandt sted i november og december 2008, mens de tyve ugers gratis skolemadsforsøg stadig var i gang. Forskergruppen bestod af lektor Monica Carlsson, ph.d.-studerende Lone Lindegaard Nordin, videnskabelig assistent Line Hesselvig Mortensen og lektor Jette Benn.