An Introduction to the U.S. Food System: Perspectives from Public Health

Go to Course: https://www.coursera.org/learn/food-system

Introduction

## Course Review: An Introduction to the U.S. Food System: Perspectives from Public Health In today's rapidly evolving world, the systems that govern the production and consumption of food have far-reaching implications for public health, equity, and environmental sustainability. Coursera's course, **"An Introduction to the U.S. Food System: Perspectives from Public Health,"** is an invaluable resource for anyone wishing to navigate this intricate landscape. ### Overview This course provides a comprehensive introduction to the U.S. food system, exploring the connections between the food we produce, the choices we make, and the broader impacts on society and the environment. The curriculum is structured around a series of engaging lectures that cover historical, political, and ecological dimensions of food production and consumption. The course is timely and relevant, addressing urgent issues like climate change, food security, and public health. ### Course Breakdown The course is divided into several modules, each focusing on different aspects of the food system: 1. **Is Climate Change Vindicating Malthus? Food Security and the Right to Food** This introductory module sets the stage by defining key concepts such as food systems, food security, and intergenerational equity. It encourages learners to think critically about how our dietary choices affect both personal health and environmental sustainability. 2. **Food System Sustainability and Resilience** Here, the course delves deeper into the principles of sustainability and resilience. Learners will explore various strategies that can improve the food system and ensure that future generations can adequately feed themselves, which is crucial as the world population continues to grow. 3. **Ecological Perspectives on Food Production** This segment accentuates the foundational role of soil and sustainable agricultural practices. The module reinforces the idea that the health of our food systems is inherently tied to the health of our planet. 4. **Food Animal Production and Public Health** In this illuminating module, the course examines the impact of livestock and seafood industries on public health, particularly in the context of rising global demand for animal protein. This discussion taps into the complex challenges presented by climate change and resource depletion. 5. **Food and Farm Policy Perspectives** Participants will gain insights into food and farm policy, including a breakdown of historical legislation such as the farm bill. This module highlights the intersection of policy and public health, encouraging learners to understand the broader implications of government decisions that affect the food system. 6. **Improving Food Systems: Stories from the Field** The final module shares real-world examples of individuals and organizations striving to foster healthier and more sustainable food practices. This includes stories from community farms and initiatives like Meatless Monday, showcasing how grassroots efforts can enact meaningful change. ### Learning Experience The course is designed for accessibility and engagement, combining lectures with readings and optional videos that enhance the learning experience. The format encourages active participation, enabling students to reflect on their food choices and consider how they can contribute to a more sustainable food future. ### Recommendations I highly recommend "An Introduction to the U.S. Food System: Perspectives from Public Health" for anyone interested in public health, environmental studies, or food policy. Whether you are a student, professional, or simply a curious individual, this course provides valuable insights that can help you understand the complexities of the food system. You will come away with a deeper awareness of how your dietary choices influence not only your health but also the health of the planet. ### Final Thoughts With increasing awareness of the connections between our food choices and global issues such as climate change and food security, this course serves as a crucial stepping stone for those looking to make informed decisions about food production and consumption. By taking this course, you will not only enrich your knowledge but also empower yourself to be a part of the conversation surrounding the future of food in the United States. Don't miss out on this opportunity to gain perspective and insight into such an impactful subject.

Syllabus

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.

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.

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.

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.

In the next set of lectures, we begin to explore food and farm policy, a huge and complex topic. Roni Neff returns with an overview of the history and content of the current farm bill and why it really should be called a ‘food bill’, considering the magnitude of its impact on public health. Then Mark Winne will share his experiences as an advocate for community food security and regional food systems here in the U.S. For those of you interested in the international perspective of food policy, we have provided in the readings list a link to a terrific talk by Olivier deSchutter, the former UN special rapporteur on the Right to Food.

In this final module of the course you will hear from real people working to build a healthier, more sustainable food system. First, Michael Heller of Clagett Farm in Maryland will share his farming philosophy and how he links his farm to the local community near Washington DC. Then you’ll hear about Meatless Monday as an example of using health communication campaigns to change the food system from the demand-side. The optional Honors lesson includes two short films produced by CLF showcasing projects and people around the U.S. that are improving the food system from field to plate.