Skip to 0 minutes and 4 secondsHello, and welcome to our course, Farm to Fork, Sustainable Production, and the Changing Environment. My name is Katrina Campbell, and I am the lead educator on this course. Together, with other academics from Queen's University Belfast and the University of Turin, we will give you an introduction to the farm to fork principle of food production and explore the challenges the sector faces under a changing environment. Food chains have become increasingly complex and involve multiple stakeholders across numerous countries producing a diverse range of products distributed globally. The increasing complexity of the food chain makes risk management and surveillance very difficult.

Skip to 0 minutes and 51 secondsAs a result, the global food system regularly encounters issues which can impact not only the safety and sustainability of food production, but, additionally, consumer trust. Over the next four weeks, you will gain an understanding of potential threats to global food security. In particular, we will explore water, soil, and plant health, animal health and welfare, food safety and human health, and climate change related to food security. We will also learn how farmers, food producers, regulators, and academia are working together to improve food quality, safety, and sustainability for the consumer. We look forward to spending the next four weeks with you on this course.

Skip to 1 minute and 39 secondsWe would love to hear about your background, experiences, and thoughts on each of the topics, and we hope you enjoy.

Welcome to the course

Welcome to ‘Farm to Fork: Sustainable food production in a changing environment’ a European Institute of Innovation and Technology (EIT) Food online course, produced by Queen’s University Belfast and the University of Turin.

The Course

The global food system is increasingly encountering problems which impact the safety and sustainability of food production and consumer trust. Over the next four weeks you will gain an understanding of these threats to global food security and consider key challenges which will need to be overcome in order to maintain healthy and sustainable food supplies for consumer well being in both the developing and developed world.

The course will examine threats of an environmental, biological or chemical nature to the food systems. In particular, emerging concerns of natural toxins, endocrine disruptors and nanoparticles that can accumulate through the food chain are of heightened interest due to climate change and environmental pollution.

The course aims to provide sufficient information around key topics of food integrity; soil, plant and animal health; and climate change considering the ethical and bioethical constraints and solutions to ensure food security. We hope you enjoy!

Introduce yourself

Before we begin, we would love to hear something about you and your interests in the food supply chain. Please introduce yourself now in the comments. You may want to include:

  • What country you are based in

  • Your interest in food production

  • What you hope to learn from the course.

The course team won’t be available to answer questions or respond to your comments during this course. However, we encourage you to interact and support each other by posting your thoughts and comments and sharing your knowledge with other learners

About EIT Food

This course has been developed in partnership with EIT. Please find other relevant FutureLearn EIT courses here.

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Farm to Fork: Sustainable Food Production in a Changing Environment

EIT Food