3.0

credits

Average Course Rating

The current food system contributes over 30% of all greenhouse gases, consumes over 70% of all freshwater, wastes over 30% of all food grown, uses 50% of all habitable land, contributes 10% of the total pesticide footprint and still results in food deserts and other challenging outcomes. No wonder food is at the heart of at least four UN Sustainability Goals. We can and must do better!!! In this seminar and innovation course we will consider not just the issues, but also investigate, develop, and promote new approaches for many challenges and elements of the food system. We will explore innovative ideas in food cultivation, resource conservation, nutrition education, and food access as well as create robust enterprise models and innovations. The idea is not just sustainable food, but also a regenerative and resilient food system.