Course Overview

Overviews of food systems beyond enumerating the problems with the current food system (including problems with “alternative” food strategies) and begins to build ideas of what a sustainable food system might include. The focus on particular strategies, policies, and business arrangements that could be part of a sustainable food system in discussed in developing a sustainable future. This subject encourages multidisciplinary approach in realizing sustainable food systems.

Learning Achievement

1. Compare food systems locally and globally in terms of i) the health of students, staff and families and ii) the impacts of food choices on our community and environment. 2. Communicate about the importance of healthy and sustainable food to a variety of audiences. 3. Audit a system related to health, nutrition and food.

Competence

Course prerequisites

Lecture and Discussion, Cooperative Learning, Group Projects; Case Study; Audit

Grading Philosophy

Case Study (Group), Individual Assignment, Audit (Group), Role Play (Individual), Final Examination (Individual)

Course schedule

week 1, week 2 - 3, etc.

Course type

Online Course Requirement

Instructor

Dr Shaza Eva Mohamad

Other information

1. HesterMan O.B. (2011) Fair Food: Growing a Healthy, Sustainable Food System for All. Public Affairs. 2. Blay-Palmer A. (Ed.)(2010) Principles of Water Imagining Sustainable Food Systems. Ashgate

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