Planning for Food Systems and Public Health
- East Baltimore
- 3rd term
- International Health
- 3 credits
- Academic Year:
- 2021 - 2022
- Instruction Method:
- Class Times:
- Tu Th, 10:30 - 11:50am
• Are you curious about how urban planning shapes day-to-day resources for healthy living?
• What are contemporary debates, challenges, and opportunities in the food system?
• How can public health, urban planning, civil society, and other sectors work together to rebuild food systems infrastructures?
Introduces urban and regional planning as an integral part of addressing structural determinants of food and nutrition disparities. Examines the network of actors, infrastructure, resources, power relationships, and local government policies that influence health inequalities in food systems in communities of the US and globally. Includes topics related to food security such as land use, food production, gentrification, environmental sustainability, conflict and trauma, and mobility and transportation. Encourages students’ critical thinking in how to reimagine and reshape food and community systems for social, economic, and health equity.
- Learning Objectives:
- Determine food system sectors and their actors from production to processing, distribution of food, retail and marketing, consumption, and management of food-related waste
- Discuss connections between urban planning and public health, specifically how food links to other functional systems (e.g., housing, water, transportation) and in relation to their spatial contexts
- Recognize the role of local government and governance on how food policies are developed, implemented, and evaluated
- Critique urban planning processes and systems thinking tools to promote food equity and public health
- Develop skills in problem solving, team building, leadership, and communication
- Methods of Assessment:
This course is evaluated as follows:
- 20% Discussion
- 40% Midterm Paper
- 10% Presentation(s)
- 30% Group Project(s)
- Instructor Consent:
No consent required