By 2050 it is estimated that the world population to have grown to around 9.7 billion people. The global challenge is not only how to feed the growing population, but also how to provide a nutritious diet for healthy living that can be sustained for generations. Present food systems do not ensure nutritious diets, reflected in the high levels of all forms of malnutrition in the world. Food systems need to be transformed to sustainably address the societal and health challenges such as COVID-19 and move from just supplying sufficient food to providing sufficient high quality diets for all.
What will you learn?
Upon completion of the course you will:
- Understand the concepts of food systems, healthy diets and sustainability and their interconnection;
- Be able to apply food system innovations in designing strategies, and interventions for healthier and sustainable diets;
- Be able to evaluate food systems innovations for healthier and sustainable diets for policy and decision making;
- Be able to implement reflective learning at personal and group level.
For whom is this course?
Applicants should have preferable a MSc degree or its equivalent in the field of food and nutrition, food science, home economics, agriculture, medicine or a related field of study. Participants should have at least three years of professional experience in governmental (research, university, policy & planning and/or management) or local non-governmental organisation related to the course theme. Proficiency in reading and speaking English is required.
Course programme in more detail
The global challenge at the moment is not only how to feed the growing population, but also how to provide a nutritious diet for active and healthy living in a society under lock down to prevent the spread of COVID-19 virus. This nutritious diet should not only respond to the current and future health challenges but should also be sustained for generations. Achieving this goal requires a radical transformation of the global food system. This course explores transforming food systems from a dietary perspective and discuss which components are related to the diet gaps for different populations groups at national, regional and global level. It discusses possible actions to be taken to transform the food system to sustainably address the societal and health challenges and move from just supplying sufficient food to providing sufficient high quality diets for all.
Courses are currently online
Our courses are currently online. Check the course details for more information about the online course format.
Application for this course
On top of this page you can apply for the course Food Systems for Healthier and Sustainable Diets. Depending on your nationality, your organisation and the type of course you wish to join, your eligibility and the application procedures may differ. Find out more about the requirements and the application process.