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An Introduction to the U.S. Food System: Perspectives from Public Health


Provider
coursera

Price
Free

School
Johns Hopkins University

Type
University

Instructors
Keeve Nachman, Robert Lawrence

Categories
Health, Food & Nutrition

Duration
6 weeks

Format
Video

Language
English

Description
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. Through several case studies, 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 and agriculture. Developed in collaboration with Johns Hopkins Open Education Lab.