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所在平台: Coursera |
课程主页: https://www.coursera.org/learn/food-sustainability-environment-planet-health
课程评论：没有评论
课程名称：食品与环境导论 课程概述：本课程旨在帮助全球学习者成为更可持续的饮食者。课程视频可以按任何顺序观看，学员可以自由探索感兴趣的特定领域，跳过不熟悉的话题。我们将一起探讨关键主题，包括食品生产对环境的影响，以及肉类生产和蛋白质消费在可持续性辩论中的重要性。课程将介绍不同农业、渔业和食品包装的利弊，并专注于我们日常生活中如何做出更环保的决策。我们还将展望未来，探索一些可能对日益增长的全球人口食品供给至关重要的科技创新。如果这是你第一次学习食品及可持续饮食的课程，你将获得一些具体的建议，帮助你做出能够保护我们留给下一代的世界的食品选择。我们的星球需要更多的人做出小的改变，我们将为此提供帮助。如果你在食品可持续性方面是专家，我们希望能为你提供一些工具，帮助你以简单易懂的方式向他人传达关键信息。无论你的水平如何，我们希望你加入这场讨论，一起探索如何成为更可持续的饮食者。 课程大纲： 1. 我们健康及地球健康的饮食 - 本周，我们将学习可持续饮食的含义，探讨世界卫生组织发布的可持续饮食指导原则，分析我们饮食选择如何影响我们的健康和地球的健康，以及为什么蛋白质常常成为辩论的中心。 2. 肉类和乳制品对地球的影响 - 在本模块中，我们将学习不同类型肉类生产对环境的不同影响，以及植物性蛋白质比动物性蛋白质对环境的压力更小，增加饮食中的植物性蛋白质如何改善健康。 3. 海鲜和鸡蛋消费对地球的影响 - 在本模块中，我们将探讨鱼类和海鲜对环境的影响，包括不同种类的野生捕捞和养殖鱼类。我们将讨论超市中不同类型鸡蛋，并就如何以合理的预算做出最佳选择进行深入分析。 4. 食品的未来？ - 在本模块中，我们将研究包装和食品浪费对环境的影响，探讨一些食品包装如何防止食品浪费的方式。我们将探讨食用当地种植食品的好处，同时了解全球人口如何全年获取新鲜农产品的技术。最后，我们将探讨一些食品技术的创新，如果负责任地开发，可能会使成为可持续饮食者变得更加容易。 特别感谢：Lucas Oliver Oswald, William Bottini, Desiree Labeaud, Christopher Gardner, Sejal Parekh, Arielle Wenokur, Janine Van Schoor, Ann Doerr, Perry Pickert以及Friday Films的出色团队。
Name:Eating for Our Health and the Health of Our Planet
Description:This week, we’ll learn about what it means to be a sustainable eater, by exploring the guiding principles of sustainable eating as published by the World Health Organization. We’ll examine how our food choices shape our health and the health of our planet and why protein is often at the center of the debate.
Name:How Meat and Milk Impact Our Planet
Description:In this module, we’ll learn about how producing different kinds of meat have different impacts on our environment. We’ll also learn why plant-based proteins are less stressful for our planet to produce than animal-based proteins - and how increasing the plant-based proteins in our diet can improve our health.
Name:How Seafood and Egg Consumption Impact Our Planet
Description:In this module, we will explore the impact of fish and seafood on our environment, including the different kinds of wild-caught and farmed fish. We will discuss the different kinds of eggs you find in the supermarket and gain insights into how we can make the best choices possible with our food budget.
Name:The Future of Food?
Description:In this module, we will explore the impact of packaging and food waste on our environment as well as the ways in which some forms of food packaging can prevent food waste. We’ll explore the benefits of eating locally grown foods, but also the technologies that allow global populations to have access to fresh produce all year long. Finally, we’ll explore some innovations in food technology that, if they are developed responsibly, might soon make it much easier to be a sustainable eater.
This course is designed to help learners around the world become more sustainable eaters. Course videos can be watched in any order. Feel free to explore special areas of interest by skipping ahead and coming back to less familiar topics at a later stage. Together, we’ll explore key topics, like how food production impacts the environment and why meat production and protein consumption are often at the center of the debate around sustainability. We’ll introduce the pros and cons of different kinds of agriculture, fishing and food packaging, with a focus on how we can make more environmentally friendly decisions on a daily basis. We’ll also look ahead and explore some of the technology innovations that could become increasingly important as we look at the future of food for a growing global population. If this is the first course you’ve ever taken on food and sustainable eating, you’ll come away with concrete tips for how you can make food choices that will protect the world we hand over to the next generation. Our planet needs many people making small changes in the right direction and we’re here to help with that. If you’re an expert in food sustainability, we hope to offer you some tools that could help you to communicate key messages to others in simple, digestible ways. Whatever your level, we hope you’ll join this discussion as we explore, together, the ways in which we can all become more sustainable eaters. The beautiful story animations were scripted by Lucas Oliver Oswald and animated by Janine Van Schoor. Special thanks to: Lucas Oliver Oswald, William Bottini, Desiree Labeaud, Christopher Gardner, Sejal Parekh, Arielle Wenokur, Janine Van Schoor, Ann Doerr, Perry Pickert and the fantastic team at Friday Films.
