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 bottle of soda right in front of you? This decision is influenced by interactions with your local food environment. 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. Are you curious about how we can improve food environments? During this self-paced online course, we will explore just that.

Organised by	Wageningen Academy
Duration	3 hours
Price	EUR 49.00

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 received 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 who are aware of the need for food environment interventions. Master students and health professionals who have an interest in food system transformations are also welcome to join the course!

Basic knowledge of food systems, value chains, and nutrition and health are recommended but not necessary before starting this course.

The main 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 key role that the food environment plays in connecting consumers with the food system. Next, we will weigh the challenges and trade-offs involved in transforming food environments to support healthy sustainable diets. We will focus on low-and middle-income countries. Finally, we will dive into a series of 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 own 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, a quiz and a reflection assignment. The following topics will be discussed: