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. Through several case studies, 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 and agriculture.
Developed in collaboration with Johns Hopkins Open Education Lab.
Module 1: Is Climate Change Vindicating Malthus? Food Security and the Right to Food.
Module 2: An Introduction to Food Systems, Sustainability and Resilience
Module 3: Food Security, Food Production and Public Health
Module 4: Food Animal Production
Module 5: US Agriculture Policy and the Farm Bill: Where is Health?
Module 6: Building a Healthier Food System: Two Case Studies
An understanding of public health or nutrition is helpful but not necessary. As farmer and poet Wendell Berry noted, “Eating is an agricultural act.”
Optional textbook: Introduction to the U.S. Food System: Public Health, Environment and Equity. Roni Neff (editor). Jossey-Bass, 2014.
This course will be taught by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. It is based on a 4-credit online course offered to graduate students at the Bloomberg School of Public Health. Though the course will include lectures from experts in fields such as public health and agriculture, not all speakers recorded for this course will be available for direct student interaction.
This course provides only a brief introduction to the food system of the United States. The topic of food systems is broad and complex and not all topics or issues can be covered in the time allotted for this course.
This course is intended for students with a sincere interest in exploring food systems of the United States through a public health lens and is meant to raise questions and generate healthy and civil discussion about what we eat and how that food gets from farm to fork. Students will be expected to represent themselves honestly and respect the diverse ideas presented in the course by faculty, guest lecturers and other students.