可持续食品系统:地中海视角

Sustainable Food Systems: A Mediterranean Perspective

How do we produce more, better quality, and safer food while simultaneously achieving social and environmental goals?

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联合国可持续发展目标学院
edX
  • 完成时间大约为 10
  • 中级
  • 英语, 法语, 意大利语
注:因开课平台的各种因素变化,以上开课日期仅供参考

你将学到什么

About food value chains and the interlinkages from production to consumption

About the new sustainable food professional and entrepreneurial opportunities

Explore food systems in countries across the Mediterranean

课程概况

The Mediterranean region is one of the most biodiverse in the world, home to a complex and intricate patchwork of cultures, climates, and cuisines. Food systems in the region — represented worldwide by the “Mediterranean diet” — are equally complex, demanding analysis across the political, social, cultural, economic and nutritional spectrums from landscape to table. The ability of Mediterranean agriculture to sustain its peoples — and the planet — is now threatened by several issues:

Unsustainable agriculture production and limited agricultural diversification;
Overexploitation of natural resources, including loss of soil fertility and agricultural biodiversity;
Water scarcity and poor water management;
Limited agricultural diversification;
Increasingly poor nutritional value of food products and diets;
Food loss and waste; and
Decline in food culture and food sovereignty, highlighting the struggle between modernity and tradition.

This course discusses the challenges and opportunities of the agricultural sector in the Mediterranean basin. It summarizes global-to-local challenges related to achievement of the Sustainable Development Goals (SDG); outlines the history and culture of agriculture and its main characteristics with a focus on the “Mediterranean diet”; explains agricultural data with a focus on rural development models and value creation; explores EU policy frameworks and international agreements related to food and agriculture in the Mediterranean; and highlights emerging opportunities linked to innovation and sustainability in the sector. This course is for:

Students at the undergraduate or graduate level interested in the main challenges facing the Mediterranean region
Current and future practitioners in the agriculture, food, and beverage sectors who wish to gain useful insights about current and future trends and business opportunities
Policymakers and regional stakeholders who want to deepen their knowledge of agricultural policy, investment, and decisionmaking in the region and globally

Looking for a live course? Check back for more information about the next run of the SDG Academy’s “Feeding a Hungry Planet: Agriculture, Nutrition and Sustainability” course, which covers food systems from a global perspective.

课程大纲

Prologue

Module 1: The Mediterranean challenges around food and agriculture

Introduction
Mediterranean challenges and innovation in food systems
Theoretical framework, objectives and course outline
Contextualizing the SDGs for the Mediterranean region: what do the SDGs mean for the countries of the Mediterranean? 
Module 2: History of agriculture in Mediterranean basin and Mediterranean Diet 

The origin of agriculture
Civilisations
Middles ages and early modern
Modern agriculture
Agriculture and habits of local communities
Module 3: Poverty alleviation, economic and social rural development

Economics of food systems
Rural development
Markets and supply chains
International trade
Development enhancing investments
Food governance
Module 4: Fisheries and Aquaculture

Our Ocean: A Finite Resource
Dance of the plankton
Marine Food Chains
Fisheries Economics and Management
Aquaculture and Mariculture
Sustainable Management of Fisheries
Summing it up
Module 5: How to achieve the SDGs in the Mediterranean – The way forward I. Water resources and Fisheries Management 

Challenges
Theoretical chapter
Successful case studies in Mediterranean
Module 6: How to achieve the SDGs in the Mediterranean – The way forward II. Sustainable farming systems under environmental and climatic constraints

Challenges
Challenges at Mediterranean level
Theoretical chapter
Successful case studies in Mediterranean
Module 7: How to achieve the SDGs in the Mediterranean – The way forward III. Food value chain for regional and local development

Challenges of the Mediterranean food value chains
Theoretical chapter
Successful case studies in Mediterranean
Module 8: How to achieve the SDGs in the Mediterranean – The way forward IV. Reducing food waste and enhancing by-product innovations

Challenges
Theoretical chapter
Case studies in Egypt
Module 9: How to achieve the SDGs in the Mediterranean – The way forward V. Nutrition and Education

Challenges
Theoretical chapter 
Successful Case studies in North Africa and Middle East
Module 10: New professional profiles in a Mediterranean context

Professional needs to face sustainability issues
Youth & food: new entrepreneurs in the Med food systems
Professional profiles in the agrifood sector
Professional profiles in the “sustainable tourism” sector: food as destination branding driver
The role of Higher Education Institutions: international cooperation, exchange and mobility
A job for the future: the “innovation broker”

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