Description
How do we create a healthy and sustainable diet for the growing world population?
Agriculture is more than waving fields of wheat; our ability to grow food from existing natural resources –and without decimating those resources –is key to sustainably feeding the world. In this course, learn about food security worldwide, the effects of malnutrition, how we manage ecosystems that provide food resources and more. You’ll emerge from this course with a clear answer to the question: What can I do to make food consumption and production more sustainable?
This course is for:
- Graduate students and advanced undergraduate students in agriculture, economics, international development and other fields who are learning about the intersectional factors impacting agriculture and food production/consumption
- Nutritionists, agriculture professionals and other practitionersinterested in the latest developments in the field
- Sustainable development practitioners –including those who work for international aid organizations and nonprofits in the realms of poverty, nutrition and agriculture – who want to understand the lifecycle of food production and food security
- Private actors , such as those engaging in or investing in social entrepreneurship and the support of local agriculture
Partners:
This course is supported by faculty based at Cornell University, Johns Hopkins University, Rothamsted Research, Tufts University, and Wageningen University and Research.
