Interest in ‘sustainable diets’ has expanded rapidly over the past decade. In this newly restructured course, ‘sustainable diets’ approaches are examined using systems-based, trans- and multi-disciplinary models that incorporate social, economic, governance, health, cultural, and environmental dimensions. Core elements will cover: (a) definitions, terminologies, models, application to diets and food systems; (b) frameworks and limitations of sustainable diets; (c) food consumption as an alternative framework; (d) sustainable food consumption guidelines; and (e) strategies to promote more sustainable food consumption. An emphasis will be on transitioning away from diets per se to a novel ‘food consumption’ model, using sustainable agriculture as a reference framework. Students each week will also select and discuss papers covering diverse aspects of sustainable food systems. Major assignments include (i) applying an innovative methodology - multi-criteria analysis - to assess the relative sustainability of various foods; and (ii) developing guidelines for food consumption as an alternative to typical sustainable dietary guidelines approaches.
Sustainable Diets and Food Consumption
An advanced course and background in basic nutrition and in food systems is important and graduate standing or instructor consent.
|Fall 2021||Wednesday, Thursday 3:15pm - 4:45pm|