Sustainable Consumption and Health

所在平台: Coursera

课程主页: https://www.coursera.org/learn/sustainable-consumption-health

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课程简介

课程名称：可持续消费与健康 课程概述：本课程是关于可持续消费与健康的入门和基础课程。课程第一部分简要回顾了可持续性的定义，以及可持续性的三个维度与联合国环境可持续发展目标（SDGs）之间的关系，包括目标和指标。接着，我们将研究框架、指标和足迹要求，以适当地衡量可持续性，参与者将有机会评估自己的碳排放和环境足迹，并提出减少的建议。随后，我们探讨可持续消费的主题，关注主要消费领域以及实现可持续消费的关键条件，避免由于产品效率提升而减少益处的反弹效应。最后，我们讨论“足够好”的标准，结合绝对可持续性和地球界限。 课程的第二部分聚焦于健康。我们将首先识别影响健康的主要因素，定义DALYs（残疾调整生命年）作为衡量健康负担的关键指标，并利用全球疾病负担（GBD）提供的丰富信息。通过GBD可视化工具，我们将量化和比较全球各国及美国各州与70个风险因素和众多疾病原因相关的负担。最后，我们分析全球贸易的健康影响，评估由于西方消费导致的亚洲细颗粒物健康影响的比例。 课程大纲： 1. **可持续消费简介** - 课程内容：综述可持续性的定义及其三维关系，探讨可持续消费的关键条件以及如何评估自我足迹和减少建议。 2. **消费环境影响与成本及绝对可持续性** - 课程内容：研究消费对环境的影响，确定可持续消费的关键条件，探讨环境与GDP脱钩的现状，并讨论产品特定目标以满足可持续消费理念。 3. **影响健康的主要风险因素** - 课程内容：分析多种食品对健康的影响，探讨饮食变化的权衡和目标，以实现健康与环境的共同收益，且采取不超过10%的热量变化。探讨不同性别、种族和饮食之间的不平等。 在课程结束时，学员将完成两个最终任务。首先，制定一个六点行动计划，以健康和可持续的方式喂养地球，作为同行评审的作业。

课程大纲

Name:Introduction to Sustainable Consumption

Description:This course is an introductory and foundational course on sustainable consumption and health. In the first part of this course, we briefly review definitions of sustainability and the relationship between the three dimensions of sustainability and the UN-Environment Sustainable Environment Goals (SDGs), target and indicators. We then look at frameworks, indicators and footprint requirements to adequately measure sustainability, offering the opportunity to the participants to assess their own carbon and environmental footprint and make recommendation on how to reduce it. We then address the theme of sustainable consumption, looking at our main domains of consumption and at the key conditions to reach sustainable consumption and avoid rebounds effects that tend to reduce the benefits of increased product efficiency. We finally look at "what is good enough" for a given product or activity, in relationship with absolute sustainability and planetary boundaries. In the second part focusing on health, we will first identify the main factors affecting health, define DALYs (disability-adjusted life years) as a key metric to measure health burden, and use the rich information made available by the Global Burden of Disease (GBD). We will then use the GBD visualization tool to quantify and compare the respective burdens associated with 70 risks factors and numerous disease causes, in every country of the world and even at the state level for the US. We finally analyze the health impact associated with global trade, evaluating the fraction of the health impacts due to fine particulate in Asia, that are induced by Western consumption.

Name:Consumption Environmental Impacts vs Costs, and Absolute Sustainability

Description:This section focuses looks at the key conditions for sustainable consumption providing an overview of the impacts generated by consumers and by the participants themselves. After establishing our personal carbon footprint, we first relate impacts and costs and identify the critical conditions towards sustainable consumption accounting for rebounds effects. We then discuss how far we have been able to decouple environmental from GDP in different regions of the world. We finally discuss what is good enough and what the product specific targets can be to meet sustainable consumption objectives, not to exceed planetary boundaries.

Name:Main Risk Factors Affecting Health

Description:We will now look at the dietary impacts of multiple foods to then analyze trade-offs and targeted change that can bring substantial health and environmental benefits with less than 10% caloric change. We finally address the health and sustainable performances of various diets, looking at disparities between gender, races and diets. Then, equipped with the knowledge and skills you developed throughout our course, you will conclude with two final exercises. First, you will develop a 6-point action plan to feed our planet in a healthy and sustainable way as part of a peer-reviewed assignment. Next,

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