"The whole problem of health—in soil, plant, animal, and man—is one great subject."
—Sir Albert Howard, founder of the organic farming movement, 1939

The course will provide an overview of the complex and challenging public health issue of food security (sufficient, safe and nutritious food for all) in a world where one billion people are under-nourished while another billion are overweight. The course will explore the connections among diet, the current food and food animal production system, the environment and public health, considering factors such as economics, population and equity. Although the focus will be on the U.S. experience, case studies in the U.S. and internationally will be used to illustrate the issues discussed. Alternative approaches to achieving both local and global food security will be considered. The important role public health professionals can play will be explored. Guest lecturers will include experts from a variety of disciplines and experiences.

This course is for public health students who want to learn more about how food and the environment are connected, either for professional practice or personal interest. Although it would be helpful to have a background or a general understanding of both nutrition and environmental health, this is not a requirement.

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