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.
