Duration 5 weeks
Weekly study 4 hours
Why join the course?
How can food systems become more sustainable in the face of population growth, urbanisation, and environmental degradation? How can a food systems approach help in achieving the Sustainable Development Goals? This course will explore how natural resources are currently used to take the food we eat from the field or ocean to our plates.
Understand food systems in Southeast Asia
Along the chain of steps from how food is produced to when it is consumed, a variety of earth’s natural resources, from land and water to biodiversity and fossil fuels, are used in many different ways. During this course you will take a closer look at these relationships in Southeast Asia, examining trends in the region’s food systems, and the range of actors involved.
Examine the environmental and socioeconomic implications of food systems
As our populations grow, our resources and natural environments are under increasing pressure, and in many cases we are not using them in a sustainable way. During this course we’ll review the impacts of food systems and their activities, from production to consumption including waste, on human health, natural resources, and the wider environment.
Explore ways of making food systems sustainable
After looking at the relationships between food systems, natural resources, the environment, and people’s well being, we’ll focus on how to think about and implement change. We will further explore the food systems approach to natural resource use, and discuss policy and practice options for a transition towards more sustainable, resource-smart food systems.
What topics will you cover?
- The food systems approach to natural resource use
- Relationships between food system actors, activities, natural resources and environmental impacts
- Food systems and sustainable development
- Food system trends and drivers in Southeast Asia, including climate change, socio-economic changes and increasing natural resource pressure
- Food security and challenges in Southeast Asia
- Food systems governance and actors, from governments, producers, suppliers, corporations and consumers, in Southeast Asia
- Relationships between food security, health, diets, nutrition and livelihoods in Southeast Asia
- Institutional and biophysical options for achieving more sustainable food systems
- Challenges to achieving sustainability and efficiency of natural resources in food systems
Who is the course for?
This course is suitable for anyone with an interest in food, sustainable production and consumption, natural resources, or environmental sustainability.
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Statement of Participation
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