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Sustainable Food Teach-Out

Approx. 7 hours to complete

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Course Summary

This course explores the concept of sustainable food systems and offers solutions to global food challenges. Students will learn how to design and implement sustainable food systems that promote food security, health, and environmental sustainability.

Key Learning Points

Understand the challenges facing the global food system
Learn about sustainable food systems and their benefits
Develop skills to design and implement sustainable food systems

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

Sustainability Manager
- USA: $70,000 - $120,000
- India: ₹6,00,000 - ₹15,00,000
- Spain: €30,000 - €60,000
Food Policy Analyst
- USA: $50,000 - $90,000
- India: ₹4,00,000 - ₹10,00,000
- Spain: €20,000 - €50,000
Sustainable Agriculture Specialist
- USA: $60,000 - $100,000
- India: ₹5,00,000 - ₹12,00,000
- Spain: €25,000 - €55,000

Learning Outcomes

Develop a critical understanding of sustainable food systems
Gain knowledge of the key concepts, principles, and practices of sustainable food systems
Acquire skills to design and implement sustainable food systems

Prerequisites or good to have knowledge before taking this course

Basic knowledge of food systems
An interest in sustainability and environmental issues

Course Difficulty Level

Intermediate

Course Format

Online
Self-paced

Similar Courses

Food, Nutrition & Your Health
Agriculture, Economics and Nature

Related Education Paths

Notable People in This Field

Vandana Shiva
Michael Pollan

Related Books

Description

What we choose to eat matters. Did you know that a quarter of all greenhouse gas emissions come from food and agricultural systems? One way each and every one of us can take to reduce our impact on the environment is to change what is on the end of our forks.

Join other participants and a range of experts in this Teach-Out to explore the complexities of the food system and how we can, individually and collectively, create food habits that reduce our impact on climate change. We break down behaviors in three parts: 1) what we choose to eat, 2) where we source our food from, and 3) reducing food-related waste. This Teach-Out originally launched in April 2019. Since then, we've added a new module of content focused on food justice, access, and equity. We hope this Teach-Out inspires and empowers you to make changes you feel support our collective journey toward a more sustainable global diet. This Teach-Out will address the following questions: Why are food choices so difficult? Why is food choice so important for reducing greenhouse gas emissions? What is the difference between a beef hamburger and a plant-based hamburger in terms of environmental impact? Where are my food-related emissions coming from? What does diversity, access, equity, and justice mean in the context of our food systems?

Outline

Sustainable Food Teach-Out
What is a Teach-Out?
Sustainable Food Teach-Out Intro
Welcome to the Sustainable Food Teach-Out: Dr. Michaela Zint and Benjamin Morse
Sustainable Food Teach-Out Welcome Message
The Story of Food
Plant-Based Meat Alternatives: Martin Heller
Ecology and Sustainable Food: Jennifer Blesh
Sustainable Food at the University of Michigan: Alex Bryan
The Complexities of Food Choice: Virginia Murphy
Packaging and Food Waste: Martin Heller
Food Waste: Virginia Murphy
Hoop House at the UM Campus Farm
Growing Local Food at the UM Campus Farm: Jeremy Moghtader
UM Campus Farm's Freight Farm Tour
Growing Hope in Ypsilanti: Cynthia Vanrenterghem
Hoop House at Growing Hope
Ypsilanti Farmers Marketplace Tour
Localization of Food: Virginia Murphy
Importance of Sustainable Food: Keesa V. Johnson
We The People Opportunity Farm Tour: Keesa V. Johnson and Lawanda Hollister
Sustainable Foods Throughout History: Keesa V. Johnson and T.C. Collins
Building a Sustainable Farm: Mike Vestergaard
Working with the Community: Keesa V. Johnson and "Pony" V. Bush
Pursuing the Paris Climate Accord Goals: Martin Heller
Place-based Farmer Education: Alex Bryan and Jeremy Moghtader Part I
Place-based Farmer Education: Alex Bryan and Jeremy Moghtader Part II
Place-Based Farmer Education: Student Perspectives
Social Movements and Food Lab Detroit: Sara Soderstrom
Making Changes and Preventing Burnout: Ray De Young
Environmental Behavior Change: Kaitlin Raimi
Social Change through Non-Profits and Elected Office: Amanda Edmonds
Running for Political Office: Yousef Rabhi
Thank you for joining the Teach-Out
What is a Teach-Out?
Groundrules for Engagement
Welcome to the Sustainable Food Teach-Out
The Story of Food
Plant-Based Meat Alternatives: Martin Heller
Ecology and Sustainable Food: Jennifer Blesh
The Complexities of Food Choice: Virginia Murphy
Packaging and Food Waste: Martin Heller
Food Waste: Virginia Murphy
Growing Local Food at the UM Campus Farm: Jeremy Moghtader
Growing Hope in Ypsilanti: Cynthia Vanrenterghem
Localization of Food: Virginia Murphy
Importance of Sustainable Food: Keesa V. Johnson
Sustainable Foods Throughout History: Keesa V. Johnson and T.C. Collins
Additional Resources - Equity and Access
Pursuing the Paris Climate Accord Goals: Martin Heller
Place-based Farmer Education: Alex Bryan and Jeremy Moghtader
Place-Based Farmer Education: Student Perspectives
Act on Climate: Further Resources for Action
Social Movements and Food Lab Detroit: Sara Soderstrom
Making Changes and Preventing Burnout: Ray De Young
Environmental Behavior Change: Kaitlin Raimi
Social Change through Non-Profits and Elected Office: Amanda Edmonds
Running for Political Office: Yousef Rabhi
Sustainable Food: Action Questions
Additional Resources
Acknowledgements

Summary of User Reviews

Discover how to create a sustainable food system with this excellent course from Coursera. Many users appreciate the comprehensive information and engaging lectures provided by the course.

Key Aspect Users Liked About This Course

comprehensive information

Pros from User Reviews

Engaging lectures
In-depth information on sustainable food systems
Well-structured course content

Cons from User Reviews

Some users found the course content too basic
Limited interaction with instructors
Assessments could be more challenging

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