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

Approx. 24 hours to complete

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Course Summary

This course explores the complex and interconnected food system, from farming and food production to distribution and waste management. Students will gain a holistic understanding of the challenges and opportunities facing the global food system.

Key Learning Points

Learn about the different components of the food system and their interconnectedness
Gain knowledge of sustainable food production and distribution practices
Understand the impact of food waste and explore potential solutions

Job Positions & Salaries of people who have taken this course might have

- USA: $48,000 - $72,000
- India: INR 4,50,000 - INR 8,00,000
- Spain: €22,000 - €35,000
- USA: $48,000 - $72,000
- India: INR 4,50,000 - INR 8,00,000
- Spain: €22,000 - €35,000
- USA: $60,000 - $85,000
- India: INR 6,00,000 - INR 10,00,000
- Spain: €25,000 - €40,000
- USA: $48,000 - $72,000
- India: INR 4,50,000 - INR 8,00,000
- Spain: €22,000 - €35,000
- USA: $60,000 - $85,000
- India: INR 6,00,000 - INR 10,00,000
- Spain: €25,000 - €40,000
- USA: $45,000 - $70,000
- India: INR 3,50,000 - INR 7,50,000
- Spain: €20,000 - €30,000

Learning Outcomes

Ability to analyze and evaluate the global food system
Knowledge of sustainable food production and distribution practices
Understanding of the impact of food waste and potential solutions

Prerequisites or good to have knowledge before taking this course

Basic knowledge of food production and distribution
Interest in sustainability and environmental issues

Course Difficulty Level

Intermediate

Course Format

Online and self-paced
Video lectures and readings
Peer-graded assignments

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Sustainable Food Systems: A Mediterranean Perspective
Feeding the World

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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. 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.

Outline

Is Climate Change Vindicating Malthus? Food Security and the Right to Food
Welcome from Course Faculty
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 1
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 2
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 3
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 4
Food Production, the Ecosystem, Diet, and Public Health, Part 1 (Lawrence)
Food Production, the Ecosystem, Diet, and Public Health, Part 2 (Lawrence)
Food Production, the Ecosystem, Diet, and Public Health, Part 3 (Lawrence)
Food Production, the Ecosystem, Diet, and Public Health, Part 4 (Lawrence)
Food Production, the Ecosystem, Diet, and Public Health, Part 5 (Lawrence)
Intergenerational Equity and the Right to Food: Part 1 (Lawrence)
Intergenerational Equity and the Right to Food: Part 2 (Lawrence)
Intergenerational Equity and the Right to Food: Part 3 (Lawrence)
Intergenerational Equity and the Right to Food: Part 4 (Lawrence)
Course Syllabus
Optional Textbook, "Intro to US Food System: Health, Environment and Equity"
Pre-Course Survey
Week 1 Readings and Resources
Week 1 Quiz (required)

Food System Sustainability and Resilience
Sustainable Food Systems (Says Who?) (Neff)
Converging Crises (Neff)
Wasted Food: Putting 40% of Our Food Supply in the Landfill (Neff)
What We Can Do: Policy, Sustainable Diets, and More (Neff)
Food Resilience: No Regrets; Conclusions: Don’t Press Snooze! (Neff)
Module 2 Readings and Resources
Module 2 Quiz (required)

Ecological Perspectives on Food Production
Industrial Crop Production/Agroecology (Kim)
Soil Composition (Kim)
Soil Ecosystem Services (Kim)
Soil Degradation (Kim)
Soil Conservation Measures (Kim)
Modern Agriculture (Kirschenmann)
Limits to Therapeutic Intervention (Kirschenmann)
Week 3: Readings and Resources
Week 3 Quiz (required)

Food Animal Production and Public Health
An Introduction to Industrial Food Animal Production
What Are We Feeding Food Animals?
Antibiotic Use in Industrial Food Animal Production
International Food Animal Production
How Much Seafood Do People Eat, and Which Do We Eat Most?
How and Where Is Seafood Caught and Produced?
How Does Seafood Production Impact the Environment and Public Health?
Module 4 Readings and Resources
Week 4 Quiz (required)

Food and Farm Policy Perspectives
Overview and History of the Farm Bill I
Overview and History of the Farm Bill II
What Is in the Farm Bill? I
What Is in the Farm Bill? II
Farm Bill Politics
History
Future Perspective
Update with Keeve Nachman
Week 5 Readings and Resources
Week 5 Quiz (required)

Improving Food Systems: Stories from the Field
Introduction
Criteria
Local Food Systems
Advocacy for Better Health and a Smaller Footprint: The Meatless Monday Campaign
Community Food Systems, Business, and the Green Economy
Functions of a Food Policy Council
Why the Food Movement is Spreading
Food as Part of a New, Broader Concept of Health
Week 6 Readings and Resources (**includes a Required Reading)
Optional Video: Meatless Monday -- a simple idea sparks a global healthy food movement: Peggy Neu at TEDxManhattan (YouTube)
Post Course Survey
VIDEO: Out To Pasture: The Future of Farming
VIDEO: Food Frontiers
Week 6 Quiz (required)

Summary of User Reviews

The Food System course on Coursera received positive reviews from many users. The course covers various aspects of the food system, including production, distribution, and consumption. Users appreciated the engaging lectures, thought-provoking assignments, and the knowledge gained from the course. One key aspect that many users thought was good was the emphasis on sustainability and the impact of food on the environment.

Pros from User Reviews

Engaging lectures
Thought-provoking assignments
Comprehensive coverage of the food system
Emphasis on sustainability and the impact of food on the environment

Cons from User Reviews

Some users found the course too basic
Lack of interaction with instructors
Length of the course was too long for some users
Course materials could be more organized
Some users found the course content to be repetitive

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