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 and Leader of the Sustainability Science Centre at the University of Copenhagen
Professor Katherine Richardson is a leading figure in biological oceanography at the University of Copenhagen, where she serves as the Head of the Sustainability Science Centre. With a distinguished career, she has chaired significant initiatives, including the Scientific Steering Committee for the Climate Change: Global Risks, Challenges and Decisions conference aimed at informing the 2010 United Nations Climate Change Conference. Additionally, she led the Danish Commission on Climate Change Policy, which developed Denmark's roadmap to eliminate fossil fuels from its energy and transport sectors. Her research, conducted at the Center for Macroecology, Evolution and Climate, focuses on biogeochemical processes in the surface ocean and their interactions with climate change and biodiversity, particularly regarding their impact on the global carbon cycle. As a co-leader of the Planetary Boundaries framework, she aims to define a safe operating space for humanity concerning environmental perturbations. Katherine has been appointed by the United Nations Secretary-General to contribute to the drafting of the Global Sustainable Development Report. With over 100 scientific publications to her name, she remains an influential voice in sustainability science and climate policy.
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