Sustainable Food Systems
Learn about sustainable food production systems and their environmental, social, and economic impacts through a systems thinking approach.
Learn about sustainable food production systems and their environmental, social, and economic impacts through a systems thinking approach.
This comprehensive course examines the food production system through a systems-thinking lens, exploring the interconnections between environmental, social, and economic aspects of sustainability. Students learn about the three pillars of sustainability (people, planet, profit) and their application to food systems. The course covers critical topics including food production methods, world hunger, environmental challenges, economic factors, and emerging technologies, with a focus on addressing grand challenges in global food security.
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What you'll learn
Understand systems thinking in food production
Master the three pillars of sustainability
Analyze global food system challenges
Evaluate environmental impacts of food production
Assess economic aspects of food systems
Explore technological solutions in agriculture
Skills you'll gain
This course includes:
4 Hours PreRecorded video
9 assignments
Access on Mobile, Desktop
FullTime access
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There are 8 modules in this course
This course provides a comprehensive exploration of sustainable food systems through eight detailed modules. Starting with systems thinking fundamentals, it progresses through sustainability principles, food production systems, nutrition challenges, environmental impacts, economic considerations, and energy/technology integration. The curriculum emphasizes practical understanding of complex food system interactions and solutions to global challenges.
Food System as a System
Module 1 · 2 Hours to complete
Sustainability in the Food System
Module 2 · 1 Hours to complete
Food Production Systems
Module 3 · 1 Hours to complete
Food and Nutrition
Module 4 · 1 Hours to complete
Economics of the Food System
Module 6 · 1 Hours to complete
Energy and Technology in the Food System
Module 7 · 1 Hours to complete
Examining Grand Challenges; Moving Toward Solutions
Module 8 · 2 Hours to complete
Fee Structure
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Instructors
Expert in Agricultural Education and Academic Leadership
Dr. Anna Ball serves as Associate Dean of Academic Programs and Professor in the College of ACES at the University of Illinois Urbana-Champaign, bringing extensive experience in agricultural education and academic leadership. Her journey began on a beef cattle operation in western Illinois, leading to a BS in Agricultural Education from UIUC (1996), followed by MS and PhD degrees from the University of Missouri. Her distinguished career includes faculty positions at UIUC, University of Florida, and University of Missouri, where she held multiple leadership roles including Department Chair and Faculty Fellow positions. As a renowned teacher educator, she has earned numerous prestigious recognitions, including Fellowship in the American Association for Agricultural Education (AAAE), the AAAE Outstanding Researcher Award, and the USDA Excellence in College and University Teaching Award for the North Central Region. Her research focuses on innovative teaching practices in agricultural education, and she has been consistently recognized for her teaching excellence through awards such as the University of Missouri College of Agriculture Outstanding Senior Teaching Award and the Gold Chalk Award for graduate education.
Expert in Sustainable Food Systems at the University of Illinois Urbana-Champaign
Katie Duitsman is an instructor at the University of Illinois Urbana-Champaign, specializing in sustainable food systems. She teaches the course titled "Sustainable Food Systems" on Coursera, where she explores the critical pillars of sustainability in food production and addresses the grand challenges related to food, nutrition, economics, environment, and energy systems. The course is designed for beginners and requires no prior knowledge, making it accessible to a wide audience interested in understanding the complexities of food systems.
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