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.
The mission of The Johns Hopkins University is to educate its students and cultivate their capacity for life-long learning, to foster independent and original research, and to bring the benefits of discovery to the world.
- 5 stars77.93%
- 4 stars18.62%
- 3 stars2.75%
- 1 star0.68%
life changing subject matter - excellently presented. highly recommended
The learnings from this course will me more healthier and I will apply these concept to my family members .
Great course full of deep, provocative and sometimes even shocking insights about the subject. We all should now these things!
Great introduction to an extremely complicated topic