CISL: Sustainable Food: Production and Processing
Discover new models, processes and approaches for achieving sustainable food systems that can equitably meet the nutritional demands of an expanding global population within planetary boundaries.
Discover new models, processes and approaches for achieving sustainable food systems that can equitably meet the nutritional demands of an expanding global population within planetary boundaries.
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Want to know more? Enter your information to learn more about this course from GetSmarter (an edX partner).
Sustainable Food: Production and Processing
About this Course
Global population growth is placing unprecedented strain on already-stretched modern food systems. With the added pressure of a changing climate, creaking supply chains, and greater consumer scrutiny, the need to transform these systems has become urgent.
The Sustainable Food: Production and Processing online short course from the University of Cambridge Institute for Sustainability Leadership (CISL) equips you to shape resilient food systems to equitably feed the growing global population in a challenging environment. Over eight weeks online, you’ll explore the different aspects of a sustainable future food system, and the micro-, meso-, and macro-level changes required to transform the way food is produced, processed, and consumed. With guidance from expert CISL faculty, you’ll discover new business models, technologies, and processes for embedding sustainability into food supply chains, and build practical strategies for leading this transformation in your own organization or sector. By the end of the course, you’ll have consolidated your learnings through a number of peer-centered live sessions and forum discussions, and will have developed your own Personal Action Plan for leading sustainability initiatives in your context.
This course will benefit individuals working at every stage of global or local food systems, from the supplier to the consumer. Agricultural professionals, including commercial and small-scale farmers, ranch managers, agricultural engineers or technicians, and agronomists will gain practical tools for delivering nutritious, affordable, and sustainable food to all. Those in the manufacturing, retail, wholesale, or service sectors, such as supply chain and procurement professionals, food and beverage managers, restaurateurs, and entrepreneurs aspiring to start a sustainable business will discover scalable models for achieving resilient food systems. And analysts, policymakers, consultants, and lobbyists working in finance, marketing, and public relations will learn how to clearly articulate the case for sustainable food production, processing, and consumption.
Learn how to shape sustainable food systems and earn an official certificate of completion from the University of Cambridge Institute for Sustainability Leadership.
Assessment is continuous and based on a series of practical assignments completed online. In order to be issued with your digital certificate, you’ll need to meet the requirements outlined in the course handbook. The handbook will be made available to you as soon as you begin the course.
Some facts about the subject
11.8%
Over one in 10 adults will struggle with obesity in 2025 due to malnutrition caused by food insecurity.
Food and Agriculture Organization of the United Nations (2021).
8–10%
Up to a tenth of global greenhouse gas emissions are associated with food that is not consumed.
United Nations Environment Programme (Mar, 2021).