Introduction to the U.S. Food System: Public Health Perspective

A food system encompasses the activities, people and resources involved in getting food from field to plate. Along the way, it intersects with aspects of public health, equity and the environment. In this course, we will provide a brief introduction to the U.S. food system and how food production practices and what we choose to eat impacts the world in which we live. We will discuss some key historical and political factors that have helped shape the current food system and consider alternative approaches from farm to fork. The course will be led by a team of faculty and staff from the Johns Hopkins Center for a Livable Future. Guest lecturers will include experts from a variety of disciplines, including public health, policy and agriculture

• Identify components of the U.S. food system and their public health roles
• Understand food production impacts on environment and equity
• Analyze historical and political influences on the food system
• Explore sustainable alternatives from farm to fork

• No deep prior experience required
• Basic computer and internet skills recommended
• Ability to read course instructions in English and complete short practices