Global Economics of Food Trade
What you'll learn
- Principles of Economics
- Food Trade
- International Regulation of Trade
- Food versus Fuel Debate
- Food Law
- Intergovernmental Organizations
- Law
- WTO
- FAO
- UN
- Trade Wars
Requirements
- No prerequisites
Description
Everyone eats! Everyone has the Right to Know about Food!
These days, knowing where our food comes from means understanding how it is traded around the globe. What are the legal, regulatory, and economic frameworks that control our food supply? Here, you will learn about how food is traded internationally and the impacts of food trade.
Made for learners of all levels, we provide easy and hands-on explanations of international legal concepts, organizations, principles of economics, and international dispute resolution.
This course has something for everyone, starting with history of food trade and basic economics to WTO regulation and multilateral treaties. Stick with the lectures for basics, or go on with the activities and additional readings to deepen your understanding of the Global Economics of Food Trade.
Who this course is for:
- Economists expanding their knowledge
- Lawyers looking to break into a new field
- Anyone interested in exploring international trade
- Foodies
- People with an interest in food and where it comes from
Course content
- Preview02:33
- Preview12:11
- Preview18:08
- 03:09Section 1 Q&A
Instructors
![Christian Mulgrew](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 4.2 Instructor Rating
- 6 Reviews
- 24 Students
- 1 Course
He is a graduate from The College of the Holy Cross where he studied Economics and French. His concentration consisted of anti-trust, sports law, macroeconomics, and case studies. While there he also studied abroad in France at the prestigious Science Po Strasbourg, taking classes in European Economics and Law. He is fluent in English and French.
- 4.2 Instructor Rating
- 6 Reviews
- 24 Students
- 1 Course
Gabriela Steier is a passionate instructor for food law and policy with extensive teaching experience at the graduate level. She is a Part-Time Lecturer at Northeastern University in Boston and Founder of Food Law International. She has published five textbooks on food law and the sixth is forthcoming. Her academic qualifications are: a BS from Tufts University, a JD from the Duquesne University School of Law, an LLM in Food and Agriculture Law from the Vermont Law School, and a Doctorate in Comparative Law from the University of Cologne.