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所在平台: Coursera |
课程主页: https://www.coursera.org/learn/food-system
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课程名称：美国食品系统简介：公共卫生的视角 概述：食品系统包括从田间到餐桌的食品获取过程中的活动、人员和资源。这个过程中与公共卫生、公平和环境等方面交叉。在本课程中，我们将简要介绍美国的食品系统，以及食品生产实践和我们的饮食选择如何影响我们所生活的世界。我们将讨论一些历史和政治因素，这些因素塑造了当前的食品系统，并考虑从农场到餐桌的替代方法。课程将由约翰霍普金斯大学可持续未来中心的教职员工团队主讲，辅导讲座将包括来自公共卫生、政策和农业等多个学科的专家。 课程大纲： 1. **气候变化是否证实了马尔萨斯理论？食品安全与食品权利** - 介绍食品系统、食品安全和代际公平的重要概念，探讨饮食选择及其对健康和地球的影响。 2. **食品系统的可持续性与韧性** - 扩展食品系统可持续性和韧性的概念，描述能够显著改善食品系统和未来世代自给自足能力的策略。 3. **食品生产的生态视角** - 短暂探讨食品生产方式对可持续性、韧性、食品安全和健康的重要性。 4. **食品动物生产与公共卫生** - 检视家畜和海产品产业作为全球食品系统关键驱动因素的角色，以及在资源日益短缺和气候变化背景下对动物蛋白需求的挑战。 5. **食品和农场政策的视角** - 探索复杂的食品和农场政策主题，包括当前农场法案的历史及其对公共卫生的深远影响。 6. **改善食品系统：来自现场的故事** - 聆听致力于建立更健康、可持续的食品系统的实际案例，包括马里兰州Clagett Farm的理念和Meatless Monday健康传播活动的示例。 通过这些模块，学习者将获得对美国食品系统的深刻理解，以及在确保食品安全和促进公共健康方面可能采取的多种策略和方法。
Name:Is Climate Change Vindicating Malthus? Food Security and the Right to Food
Description:Welcome to our short course on the U.S. food system. In this first series of lectures, we dig into the very important concepts of food systems, food security and intergenerational equity and begin to explore what we eat, how that food is produced, and how our dietary choices impact our health and the health of the planet. This broad overview lecture lays the foundation for the rest of the course.
Name:Food System Sustainability and Resilience
Description:This lesson expands on the concepts of food system sustainability and resilience, and describes strategies that could dramatically improve the food system and the ability of future generations to feed themselves.
Name:Ecological Perspectives on Food Production
Description:The 1938 USDA Yearbook of Agriculture stated, “Essentially, all life depends upon the soil ... There can be no life without soil and no soil without life; they have evolved together”. In this module, we will take a very brief look at the importance of methods of food production for sustainability, resilience, food security and health.
Name:Food Animal Production and Public Health
Description:We will now examine the livestock and seafood industries, which we have touched on in previous modules as a key driver of the global food system. As incomes rise around the world, so too does the global collective appetite for meat. Some of our greatest challenges and debates of the 21st century are rooted in the rising demand for animal protein in an era of dwindling resources and climate change. NOTE: This lecture refers to other lectures offered in this or related full for-credit courses at the Bloomberg School of Public Health.
Name:Food and Farm Policy Perspectives
Description:In the next set of lectures, we begin to explore food and farm policy, a huge and complex topic. Roni Neff returns with an overview of the history and content of the current farm bill and why it really should be called a ‘food bill’, considering the magnitude of its impact on public health. Then Mark Winne will share his experiences as an advocate for community food security and regional food systems here in the U.S. For those of you interested in the international perspective of food policy, we have provided in the readings list a link to a terrific talk by Olivier deSchutter, the former UN special rapporteur on the Right to Food.
Name:Improving Food Systems: Stories from the Field
Description:In this final module of the course you will hear from real people working to build a healthier, more sustainable food system. First, Michael Heller of Clagett Farm in Maryland will share his farming philosophy and how he links his farm to the local community near Washington DC. Then you’ll hear about Meatless Monday as an example of using health communication campaigns to change the food system from the demand-side. The optional Honors lesson includes two short films produced by CLF showcasing projects and people around the U.S. that are improving the food system from field to plate.
A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment. In this course, we will provide a brief introduction to the U.S. food system and how food production practices and what we choose to eat impacts the world in which we live. We will discuss some key historical and political factors that have helped shape the current food system and consider alternative approaches from farm to fork. The course will be led by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. Guest lecturers will include experts from a variety of disciplines, including public health, policy and agriculture.
