University of Michigan
Sustainable Consumption and Health
University of Michigan

Sustainable Consumption and Health

This course is part of Healthy and Sustainable Foods and Products Specialization

Taught in English

Olivier Jolliet

Instructor: Olivier Jolliet

1,597 already enrolled

Included with Coursera Plus

Course

Gain insight into a topic and learn the fundamentals

Intermediate level
Some related experience required
13 hours (approximately)
Flexible schedule
Learn at your own pace

What you'll learn

  • Analyze health impacts of global trade and of major risk factors

  • Identify goals and steps for achieving sustainable consumption

Details to know

Shareable certificate

Add to your LinkedIn profile

Assessments

13 quizzes

Course

Gain insight into a topic and learn the fundamentals

Intermediate level
Some related experience required
13 hours (approximately)
Flexible schedule
Learn at your own pace

See how employees at top companies are mastering in-demand skills

Placeholder

Build your subject-matter expertise

This course is part of the Healthy and Sustainable Foods and Products Specialization
When you enroll in this course, you'll also be enrolled in this Specialization.
  • Learn new concepts from industry experts
  • Gain a foundational understanding of a subject or tool
  • Develop job-relevant skills with hands-on projects
  • Earn a shareable career certificate
Placeholder
Placeholder

Earn a career certificate

Add this credential to your LinkedIn profile, resume, or CV

Share it on social media and in your performance review

Placeholder

There are 3 modules in this course

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.

What's included

7 videos7 readings4 quizzes3 discussion prompts

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.

What's included

8 videos4 readings3 quizzes1 discussion prompt

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,

What's included

6 videos6 readings6 quizzes1 peer review2 discussion prompts

Instructor

Olivier Jolliet
University of Michigan
4 Courses7,883 learners

Offered by

Recommended if you're interested in Public Health

Why people choose Coursera for their career

Felipe M.
Learner since 2018
"To be able to take courses at my own pace and rhythm has been an amazing experience. I can learn whenever it fits my schedule and mood."
Jennifer J.
Learner since 2020
"I directly applied the concepts and skills I learned from my courses to an exciting new project at work."
Larry W.
Learner since 2021
"When I need courses on topics that my university doesn't offer, Coursera is one of the best places to go."
Chaitanya A.
"Learning isn't just about being better at your job: it's so much more than that. Coursera allows me to learn without limits."

New to Public Health? Start here.

Placeholder

Open new doors with Coursera Plus

Unlimited access to 7,000+ world-class courses, hands-on projects, and job-ready certificate programs - all included in your subscription

Advance your career with an online degree

Earn a degree from world-class universities - 100% online

Join over 3,400 global companies that choose Coursera for Business

Upskill your employees to excel in the digital economy

Frequently asked questions