How do we build a sustainable food system?
Join students from CAT’s Graduate School of the Environment for an in-depth look at the global food system, understanding the problems in terms of impacts on the environment and human health and wellbeing, and exploring possible solutions.
- Duration: five days
- Upcoming dates: Mon 13th to Fri 17th January 2020
- Start and finish times: starts at 11am and ends at 4pm on the last day
- Fees: waged £750; low waged / concessions £700
- Includes: tuition, all materials, full board accommodation
- What to bring: as this is a highly practical course, safety boots are required
What you will learn
Join a module of CAT’s MSc Sustainable Food and Natural Resources to explore trends in global and local food production, diets and health.
Examine how food can be produced sustainably, looking at the role of consumer behaviour, economics, technology and legislation.
Study the complex interplay between global and local food markets, vertical integration of agriculture, consumer diets and health, ‘food sovereignty’, the impact of machinery and transportation, economics, labour and environmental externalities on the sustainable production of food.
Critically evaluate how current markets, policies and consumer behaviour could be transformed to ensure greater sustainability in food production and resource use.
Topics covered include:
- Worldviews of food and natural resources
- Food production
- Global and local markets
- Vertical integration of agriculture
- Machinery and transportation in food production
- Economics and labour associated with food and natural resources
- Environmental externalities
- Food choice, diets and health
You’ll learn through a series of lectures, supported by interactive seminars and input from external speakers.
Meet your tutors
You will be taught by a range of expert lecturers and guest lecturers from CAT’s Graduate School of the Environment. Guest speakers on this course have included Professor Tim Lang and Dr Pamela Mason.