Global Nutrition and the Environment: Foods Systems in a Changing World

3 units

This transdisciplinary problem-solving course explores the complexity and reciprocity of human nutrition and a changing environment. Globally, food systems contribute over 30% of greenhouse gas emissions, 70% of freshwater retrievals, and 40% of land use, yet enormous inequities persist in terms of access to high quality foods, malnutrition prevalence, and the impacts of climate change on food security. This course provides foundational knowledge in public health nutrition from cells to society and the skills necessary to critically analyze sustainability issues related to food systems. We then cover novel as well as evidence-based solutions to achieving sustainable, healthy, and equitable food systems. Learning labs (dietary assessment, anthropometric measures, etc.), field trips (WashU edible plant tour, community gardens, etc.) and guest lectures from leaders in the field are integral to course learning.