Education Courses CLF offers two graduate level courses connecting food systems, the environment and public health. Materials for both courses are available free through the school's Open Courseware project. Food Production, Public Health and the Environment (180.620.81)
2nd term (Internet)
**Lecture materials, readings, and resources are available through the JHSPH Open Courseware project.
Baltimore Food Systems: A Case Study of Urban Food Environments (180.655.01)
3rd term (East Baltimore)
**Readings and resources are available through the JHSPH Open Courseware project. 
180.620.81
Food Production, Public Health and the Environment
Bob Lawrence and Polly Walker
2nd term (online only)
Course Description
The course will provide an overview of the complex and challenging public health issue of food security in a world where one billion people are undernourished 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, both domestic and international case studies 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. Prerequisite Course
• Introduction to Online Learning (must register for course ) Visit the Course Website for more information and registration. 
180.655.01
Baltimore Food Systems: A Case Study of Urban Food Environments
Roni Neff and Anne Palmer
3rd term (East Baltimore) Course Description
Challenges students to look closely at the environment of Baltimore City’s complex food systems, and to consider what it would take to improve these systems to assure access for all to nutritious, adequate, affordable food. Students “go backstage” with tour guides at sites that may include a supermarket, a corner store, an emergency food distribution center, and an urban garden. Students learn about the types of food available at these sites, who uses them, relevant aspects of their operations, and site-relevant key barriers to and opportunities for providing access to healthier food, ideally with reduced environmental harm. They also conduct oral history interviews about food with elderly city residents to understand how food access has changed over the years. Class lectures, discussions, readings and guest lecturers provide background and frameworks for understanding the experiential sessions. Lectures and discussions consider applicability of lessons gained from the study of Baltimore to other area food systems. For their final papers, students apply the problem solving framework to selected aspects of the city’s food systems and food environments, identifying challenges and opportunities for change, incorporating lessons learned from other food systems and programs. In their papers, students will also discuss implications beyond Baltimore. Consent of instructor required. Visit the CoursePlus site for more information.
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