Key Information
About the content
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.
Syllabus
Module 2: An Introduction to Food Systems, Sustainability and Resilience
Module 3: Food Security, Food Production and Public Health
Module 4: Food Animal Production
Module 5: US Agriculture Policy and the Farm Bill: Where is Health?
Module 6: Building a Healthier Food System: Two Case Studies
Instructors
Keeve Nachman, PhD, MHS
Assistant Professor, Environmental Health Sciences
Bloomberg School of Public Health
Robert S. Lawrence, MD
Professor, Department of Environmental Health Sciences
Bloomberg School of Public Health
Pamela Rhubart Berg
Food Systems Education Program Manager
Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
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