Introduction to Food and Our Environment
Learn sustainable eating practices and understand how food choices impact both personal and planetary health.
Learn sustainable eating practices and understand how food choices impact both personal and planetary health.
This course cannot be purchased separately - to access the complete learning experience, graded assignments, and earn certificates, you'll need to enroll in the full Food Sustainability, Mindful Eating, and Healthy Cooking Specialization program. You can audit this specific course for free to explore the content, which includes access to course materials and lectures. This allows you to learn at your own pace without any financial commitment.
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English
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What you'll learn
Understand sustainable eating principles
Make environmentally conscious food choices
Identify sustainable protein sources
Reduce food waste effectively
Evaluate food packaging impacts
Skills you'll gain
This course includes:
0.87 Hours PreRecorded video
18 quizzes
Access on Mobile, Tablet, Desktop
FullTime access
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There are 4 modules in this course
This comprehensive course explores the relationship between food choices and environmental impact. Students learn about sustainable eating principles, the environmental effects of different protein sources, sustainable seafood choices, and food packaging impacts. The curriculum covers current food production systems and future food technologies, emphasizing practical ways to make environmentally conscious food choices.
Eating for Our Health and the Health of Our Planet
Module 1 · 1 Hours to complete
How Meat and Milk Impact Our Planet
Module 2 · 1 Hours to complete
How Seafood and Egg Consumption Impact Our Planet
Module 3 · 1 Hours to complete
The Future of Food?
Module 4 · 1 Hours to complete
Fee Structure
Instructor
Lecturer at Stanford University and Expert in Child Nutrition
Maya Adam, MD, has been a lecturer at Stanford University since 2009, where she creates online educational content for physicians, medical students, and the general public. She holds a BA in Human Biology from Stanford and completed her medical degree at the University of British Columbia in Canada. Before her academic career, Maya spent nearly ten years as a professional ballerina in Germany. At the Stanford School of Medicine, she leads the Digital MEdIC South Africa initiative, which focuses on international collaborative online health education. In addition to her teaching responsibilities, Maya is passionate about cooking and writing; she authored Food Love Family: A Practical Guide to Child Nutrition. Her courses on Coursera include Child Nutrition and Cooking, Cooking for Busy Healthy People, and Health Across the Gender Spectrum, among others, aiming to promote healthy eating habits and improve public health awareness.
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Frequently asked questions
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