Online
Course Food Environments for Healthy Sustainable Diets
Imagine that you find yourself at a bustling market in Bangkok. Will you wait in line for a fresh mango smoothie? Or will you buy the cheap soda bottle right before you? Interactions with your local food environment influence this decision. The food environment can help us support healthy, sustainable diets. This is crucial in low- and middle-income settings where all forms of malnutrition remain high.
Discover the impact of food environments on healthy, sustainable diets during this self-paced online course.
Registration for this online self-paced course is open.
You can pay directly or via invoice.
Please note: You will be granted access within one week after we receive your payment.
Why follow this course?
After completion of this course, you are able to:
- Explain the concept of the food environment, typologies and ongoing transitions
- Know how the food environment can support healthy sustainable diets
- Explain the challenges and trade-offs to consider in food environments
- Interpret and analyse examples of food environment innovations supporting healthy sustainable diets in low- and middle-income settings
Is this course for you?
The course is designed for professionals from government, ministries and NGOs aware of the need for food environment interventions. Master students and health professionals interested in food system transformations are also welcome to join the course!
Before starting this course, basic knowledge of food systems, value chains, nutrition, and health is recommended but unnecessary.
The primary language of the course will be English. In addition, transcripts of all lectures and assignments will also be provided in French. The discussion board will be posted and monitored in English.
Programme & topics
First, we will investigate the critical food environment's key role in connecting consumers with the food system. Next, we will weigh the challenges and trade-offs in transforming food environments to support healthy, sustainable diets. We will focus on low-and middle-income countries.
Finally, we will dive into case studies, such as 'Veg-on-wheels', ready-to-cook vegetables for Nigerian consumers. Current examples help to bring the material in this course to life. Several experts will walk you through their work on food environment innovations. These may help nudge consumers to make healthier and more sustainable food choices.
The self-paced course consists of one module and is a mixture of self-study, including pre-recorded web lectures, quizzes, and reflection assignments. The following topics will be discussed:
- Introduction to the course
- The food environment concept
- Moving towards healthy, sustainable diets
- Challenges and trade-offs in food environments
- Examples of food environment innovations and research methods
- Reflection assignment
- Wrapping-up and conclusion