In this course, sustainable food systems and sustainable diets are approached using systems-based, multi-disciplinary models that incorporate social, economic, governance, health, cultural, and environmental dimensions. Topics covered will include biodiversity, climate change, local food systems, food waste, livestock/meat; oceans & seafood; water and beverages. A particular emphasis for sustainable diets is dietary guidance; specifically, examining how overall food consumption can reflect and also drive change across the entire food supply chain. An innovative methodology - multi-criteria assessment - is introduced as a tool to tailor food consumption recommendations in ways that reflect diverse values and sustainability priorities.
This course emphasizes active class participation, including student-led presentations and group-based activities designed to build skills in applying sustainability and food system concepts to real-world situations. Assignments will focus on understanding the interplay of multiple facets of sustainable food systems, and how to navigate their complexities to produce practical outcomes in domains such as public policy, agricultural and food industry practices, public health nutrition, NGO advocacy, and communications.
There are no specific course prerequisites, but as an advanced course, first-year students should have reasonable backgrounds in food systems coursework and/or relevant experience. Please contact the instructor to evaluate your readiness for it.
Note: A detailed week-by-week syllabus from 2019 is available by contacting the instructor: firstname.lastname@example.org.
Lecture Format: Online Synchronous; Other Course Activities: Online Synchronous