Wasted Food: Putting 40% of Our Food Supply in the Landfill (Neff)

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From the course by Johns Hopkins University
An Introduction to the U.S. Food System: Perspectives from Public Health
22 ratings
Johns Hopkins University

An Introduction to the U.S. Food System: Perspectives from Public Health

22 ratings
From the lesson
Food System Sustainability and Resilience
This lesson expands on the concepts of food system sustainability and resilience, and describes strategies that could dramatically improve the food system and the ability of future generations to feed themselves.

Meet the Instructors

  • Keeve Nachman, PhD, MHS
    Keeve Nachman, PhD, MHS
    Assistant Professor, Environmental Health Sciences
    Bloomberg School of Public Health
  • Robert S. Lawrence, MD
    Robert S. Lawrence, MD
    Professor, Department of Environmental Health Sciences
    Bloomberg School of Public Health
  • Pamela Rhubart Berg
    Pamela Rhubart Berg
    Food Systems Education Program Manager
    Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
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