Sustainable Food Teach-Out

  • 4.6
Approx. 7 hours to complete

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

Related Topics for further study


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.

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
English
Available now
Approx. 7 hours to complete
Michaela Zint
University of Michigan
Coursera

Instructor

Michaela Zint

  • 4.6 Raiting
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