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.
The mission of The Johns Hopkins University is to educate its students and cultivate their capacity for life-long learning, to foster independent and original research, and to bring the benefits of discovery to the world.
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Great course. I learned a lot although I found the last module to be somewhat redundant and philosophical and had nothing to do with the running and operation of a farm
Loved it! I recommend it to anyone new to public health, horticulture, agriculture, farming, agroecology and the like. I wish I took this course sooner. A+
Good, basic course for someone not familiar with the US food system. Very fact-based with easy to understand discussion of scientific and economic topics.
I really enjoyed learning about all the different aspect surrounding the U.S. food system. The video lectures were very clear and informative!