Transformation of the Global Food System
Explore sustainable solutions for feeding 9-10 billion people by 2050. Learn how to transform food production, distribution, and consumption practices.
Explore sustainable solutions for feeding 9-10 billion people by 2050. Learn how to transform food production, distribution, and consumption practices.
This comprehensive course examines the critical challenges and solutions for creating a sustainable global food system. Students explore four key areas of transformation: boosting small-scale farming, transforming industrial agriculture, reducing food waste, and promoting smarter eating habits. The course addresses how current food systems impact climate change, deforestation, and water usage, while presenting practical solutions for sustainable food production and consumption. Through case studies and expert insights, learners understand how technology, governance, finance, and behavioral change can create a food system capable of sustainably feeding a growing global population.
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What you'll learn
Master the challenges of global food system sustainability
Understand the impact of agriculture on climate and environment
Learn strategies for supporting small-scale farmers
Explore solutions for reducing food loss and waste
Discover sustainable food consumption patterns
Analyze the transformation potential of combined solutions
Skills you'll gain
This course includes:
3.2 Hours PreRecorded video
6 assignments
Access on Mobile, Tablet, Desktop
FullTime access
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There are 6 modules in this course
This course explores the transformation needed in global food systems to sustainably feed 9-10 billion people by 2050. The curriculum covers four essential areas: improving small-scale farming, transforming industrial agriculture, reducing food waste, and developing sustainable consumption patterns. Students learn about the interconnections between food production, environmental impact, and social systems, while exploring practical solutions being implemented worldwide.
Introduction to the Global Food System
Module 1 · 1 Hours to complete
Boosting the Small
Module 2 · 1 Hours to complete
Transforming the big
Module 3 · 2 Hours to complete
Losing less
Module 4 · 1 Hours to complete
Eating Smarter
Module 5 · 1 Hours to complete
Conclusion: What does transformation really mean?
Module 6 · 1 Hours to complete
Fee Structure
Payment options
Financial Aid
Instructor
Professor of Biological Oceanography
Dr. Katherine Richardson is a Professor of Biological Oceanography at the University of Copenhagen and the leader of the Sustainability Science Centre. She has made significant contributions to understanding the interactions between climate change, biodiversity, and oceanic processes. Her research focuses on biogeochemical processes in the surface ocean and how these are influenced by climate change, particularly regarding the global carbon cycle
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Frequently asked questions
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