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.
An Introduction to the U.S. Food System: Perspectives from Public Health
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Johns Hopkins University
Lehrplan - Was Sie in diesem Kurs lernen werden
Woche
13 Stunden zum Abschließen
Is Climate Change Vindicating Malthus? Food Security and the Right to Food
Welcome to our short course on the U.S. food system. In this first series of lectures, we dig into the very important concepts of food systems, food security and intergenerational equity and begin to explore what we eat, how that food is produced, and how our dietary choices impact our health and the health of the planet. This broad overview lecture lays the foundation for the rest of the course.
14 Videos (Gesamt 110 min), 4 Lektüren, 1 Quiz
14 Videos
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 17m
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 26m
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 315m
The Vicious Spiral and Center for Livable Future (CLF) Concept Model, Part 45m
Food Production, the Ecosystem, Diet, and Public Health, Part 1 (Lawrence)8m
Food Production, the Ecosystem, Diet, and Public Health, Part 2 (Lawrence)4m
Food Production, the Ecosystem, Diet, and Public Health, Part 3 (Lawrence)7m
Food Production, the Ecosystem, Diet, and Public Health, Part 4 (Lawrence)9m
Food Production, the Ecosystem, Diet, and Public Health, Part 5 (Lawrence)5m
Intergenerational Equity and the Right to Food: Part 1 (Lawrence)8m
Intergenerational Equity and the Right to Food: Part 2 (Lawrence)10m
Intergenerational Equity and the Right to Food: Part 3 (Lawrence)5m
Intergenerational Equity and the Right to Food: Part 4 (Lawrence)8m
4 Lektüren
Course Syllabus10m
Optional Textbook, "Intro to US Food System: Health, Environment and Equity"5m
Pre-Course Survey10m
Week 1 Readings and Resources15m
1 praktische Übung
Week 1 Quiz (required)30m
Woche
22 Stunden zum Abschließen
Food System Sustainability and Resilience
This lesson expands on the concepts of food system sustainability and resilience, and describes strategies that could dramatically improve the food system and the ability of future generations to feed themselves.
5 Videos (Gesamt 81 min), 1 Lektüre, 1 Quiz
5 Videos
Converging Crises (Neff)18m
Wasted Food: Putting 40% of Our Food Supply in the Landfill (Neff)9m
What We Can Do: Policy, Sustainable Diets, and More (Neff)17m
Food Resilience: No Regrets; Conclusions: Don’t Press Snooze! (Neff)17m
1 Lektüre
Module 2 Readings and Resources15m
1 praktische Übung
Module 2 Quiz (required)30m
Woche
33 Stunden zum Abschließen
Ecological Perspectives on Food Production
The 1938 USDA Yearbook of Agriculture stated, “Essentially, all life depends upon the soil ... There can be no life without soil and no soil without life; they have evolved together”. In this module, we will take a very brief look at the importance of methods of food production for sustainability, resilience, food security and health.
7 Videos (Gesamt 79 min), 1 Lektüre, 1 Quiz
7 Videos
Soil Composition (Kim)6m
Soil Ecosystem Services (Kim)4m
Soil Degradation (Kim)10m
Soil Conservation Measures (Kim)11m
Modern Agriculture (Kirschenmann)20m
Limits to Therapeutic Intervention (Kirschenmann)12m
1 Lektüre
Week 3: Readings and Resources15m
1 praktische Übung
Week 3 Quiz (required)30m
Woche
43 Stunden zum Abschließen
Food Animal Production and Public Health
We will now examine the livestock and seafood industries, which we have touched on in previous modules as a key driver of the global food system. As incomes rise around the world, so too does the global collective appetite for meat. Some of our greatest challenges and debates of the 21st century are rooted in the rising demand for animal protein in an era of dwindling resources and climate change. NOTE: This lecture refers to other lectures offered in this or related full for-credit courses at the Bloomberg School of Public Health.
7 Videos (Gesamt 99 min), 1 Lektüre, 1 Quiz
7 Videos
What Are We Feeding Food Animals?17m
Antibiotic Use in Industrial Food Animal Production22m
International Food Animal Production4m
How Much Seafood Do People Eat, and Which Do We Eat Most?12m
How and Where Is Seafood Caught and Produced?6m
How Does Seafood Production Impact the Environment and Public Health?25m
1 Lektüre
Module 4 Readings and Resources15m
1 praktische Übung
Week 4 Quiz (required)30m
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Top-Bewertungen
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+
I really enjoyed learning about all the different aspect surrounding the U.S. food system. The video lectures were very clear and informative!
Dozenten
Keeve Nachman, PhD, MHS
Assistant Professor, Environmental Health SciencesBloomberg School of Public Health
Robert S. Lawrence, MD
Professor, Department of Environmental Health SciencesBloomberg School of Public Health
Pamela Rhubart Berg
Food Systems Education Program ManagerJohns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
Über Johns Hopkins University
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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