A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment. In this course, we will provide a brief introduction to the U.S. food system and how food production practices and what we choose to eat impacts the world in which we live. We will discuss some key historical and political factors that have helped shape the current food system and consider alternative approaches from farm to fork. The course will be led by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. Guest lecturers will include experts from a variety of disciplines, including public health, policy and agriculture.
- 5 stars77.63%
- 4 stars19.07%
- 3 stars2.63%
- 1 star0.65%
Great course. I learned a lot although I found the last module to be somewhat redundant and philosophical and had nothing to do with the running and operation of a farm
This course I took has enlightened me so much as someone who has a bachelor's degree in Nutrition and Food Science from the University of Ghana and has plans for a career in the food industry.
Thank you for the insight into the present state of our food system and for showing me the opportunities for advocacy. I loved the course !
Loved it! I recommend it to anyone new to public health, horticulture, agriculture, farming, agroecology and the like. I wish I took this course sooner. A+