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“This course should be required for every human on the planet. The lectures are so well-crafted and packed with information while still being accessible to non-scientists like me.”
—Kimberly R., Course Graduate
Food and Sustainability ties together timely and critically important issues related to the environmental impacts of food production, the effects on food justice, accessibility and international food systems, and the positive impact we can make every day with our food choices. You'll learn about important topics including:
This course is a meaningful investment you can make right now—in yourself, your career, our communities, and the health of our growing world.
This first-of-its kind program was developed by the T. Colin Campbell Center for Nutrition Studies (CNS). CNS is a 501(c)3 nonprofit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.
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Whether you are intrigued by sustainable agriculture and potential careers in this field, seeking to deepen your understanding of the role of food systems in public health and global environmental change, or you simply want to learn more about where our food comes from, this program will provide you with an invaluable experience and education.
Whether you are intrigued by sustainable agriculture and potential careers in this field, seeking to deepen your understanding of the role of food systems in public health and global environmental change, or you simply want to learn more about where our food comes from, this program will provide you with an invaluable experience and education.
Over 15 nutrition, policy, public health, and environmental thought leaders will guide you through the main sectors of the food system—farming, economic, social, and environmental—and highlight the many interconnections between them. A few of the incredible thought leaders from the program:
Dr. Campbell is a Cornell University Professor Emeritus and world-renowned Nutritional Biochemist. He is a bestselling author of multiple books, including co-authoring The China Study. Several documentary films feature Dr. Campbell and his research, including the highly acclaimed Forks Over Knives.
Dr. Harvell is a professor at Cornell University. Her research on the hygiene subsidies of marine ecosystems and damage of marine plastics has taken her from the reefs of Mexico, Indonesia, and Hawaii to the cold waters of the Pacific Northwest and resulted in over 170 academic articles in journals such as Science, Nature, and Ecology.
Dr. Patel is an award-winning author, filmmaker, and academic. He has testified about the causes of the global food crisis to the US House Financial Services Committee and is a member of the International Panel of Experts on Sustainable Food Systems.
Mr. Yakini is the co-founder and Executive Director of the Detroit Black Community Food Security Network, which operates a seven-acre farm in Detroit. He served as Food and Community Fellow at the Institute for Agriculture and Trade Policy from 2011-2013 and was a Business Alliance for Living Local Economies (BALLE) Localist Fellow from 2014-2015.