SLGP7104

When we think of climate change, the contributors to global GHGs, our attention is drawn to transport, infrastructure, and provision of energy.  The lesser talked about topic is our food.  Food touches every aspect of our lives and crosses multiple sectors.  We’ll explore our food system to more clearly articulate how it contributes to climate change, environmental degradation, and poverty so we can present the opportunities to rectify and regenerate our food system.  This course gives the learner an introduction to the interplay between energy, water, and food as well as wider interdependencies since our food system is central to all of the UN SDGs. 

Through case studies, site visits and guest speakers, this course will give a hands-on overview to how food and biodiversity are critically linked; How the modern food system creates the “stuffed and starved” effect; the Whole Health approach and how land use change, food and pandemics are related; the role of industrialised food production; how other food approaches are trying to address problems, with discussion around e.g., plant-based versus animal based, regenerative, organic, slow food, locavore, urban and community farms. 

Assessment: 100% coursework