Environmental impacts of food industry: your choices count
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Environmental impacts of food industry: your choices count

Learn how your food choices and behavior create positive impacts on the environment and on communities around the world
5.0 (1 rating)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
9 students enrolled
Last updated 9/2015
English
Current price: $12 Original price: $25 Discount: 52% off
30-Day Money-Back Guarantee
Includes:
  • 2.5 hours on-demand video
  • 1 Article
  • 6 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Choose the right food, good for your health and have a positive impact on the environment and on communities around the world
  • Spot major trends in the food you eat and their supply chains, choose accordingly
  • Contribute to a positive change with your food purchases and eating behaviour
View Curriculum
Requirements
  • Microsoft office
  • PDF reader software
  • You should already be familiar with the basic concepts related to Climate Change.
  • You should already be familiar with the basic concepts of Food Industry structure and supply chains
Description

We assume our food purchases and day-to-day behavior is healthy and just 'right'. We take it for granted. This course is about going beyond this assumption and seeing there improvements we can make on the food we purchase and on how we eat it or use it.

The course enables you to discover the main elements being sound and healthy supply chains, so that you can be aware of the impacts of your choices on your health, the environment and communities around the world. This course is also meant for teachers in primary or secondary schools that are interested in raising awareness of the wider implication of food choices.

Material included is ranges from documents to power point presentations giving concrete examples of how to increase the effectiveness of your food choices. The food industry is usually considered relatively environmentally and health friendly. You do discover how the opposite is instead true in many cases, and you can act effectively in favor of your well-being.

The course may take a relatively short time to complete, depending on your time available. We would say a time range between 2 weeks and 1 month is feasible.

When you complete this course you will be able to choose more confidently and to use food in ways that benefit your health, your wallet and the environment. In many cases, this is helping also communities making that food available for you. You will be able to live a win-win choice everyday.

Who is the target audience?
  • This course is meant for responsible food consumers who want to increase their awareness on food supply chains.
  • This course is probably not for food supply chain experts and not for environmental impacts specialists
  • No prior health, environmental knowledge is needed.
  • The course is not for specialists on food industry behavior and impacts
Curriculum For This Course
Expand All 25 Lectures Collapse All 25 Lectures 03:12:06
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Introduction
3 Lectures 15:03

  • our work
  • our passion
Preview 04:39

  • Your awareness growth as a consumer or as an industry professional;
  • Your learning process;
  • Training objectives;
  • An important truth;
  • Performance guarantee.
Preview 08:10
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ENVIRONMENTAL IMPACTS
5 Lectures 39:12
  • Biodiversity and Biodiversity offsets;
  • Biome;
  • Climate Change;
  • Conservation;
  • Natural and Critical Habitats;
  • Ecosystems;
  • Habitat conversion and degradation;
  • Intensive Farming;
  • Over-exploitation;
  • Protected Areas;
  • Renewable resources;
  • Sustainability.
Some key definitions
09:21

  • Ecosystems structures and functions;
  • Food chains and Food webs;
  • How balance is researched.
Ecosistems balance on planet Earth
12:37

  • Example of Environmental and Social issues in the palm oil and soy supply chains
Examples of impacts to Ecosystems: Palm Oil and Soy
15 pages

  • Human Influences on "global warming";
  • Weather patterns and extreme weather events;
  • Trends and emission scenarios.
What is climate change?
08:40

  • Food for Thought? Some "Thoughts for Food" rather...
  • Biodiversity impacts;
  • Water quality;
  • Air quality;
  • Soil quality;
  • Energy and Climate change.
How food industry relates to Environmental impacts
08:34

This quiz will verify some of the concepts of the previous 5 lectures

Section 2 - Verify your learning
5 questions
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SPECIFIC FOOD IMPACTS
8 Lectures 01:25:41
  • Meat direct impacts: some general estimations
  • Water, Air, Land;
  • Meat indirect impacts: deforestation and loss of biodiversity;
  • Positive trends.
Meat - Part 1
12:25

  • Meat direct impacts: some general estimations
  • Water, Air, Land;
  • Meat indirect impacts: deforestation and loss of biodiversity;
  • Positive trends.
Meat - Part 2
08:57

  • Overview;
  • Landscape and Habitats;
  • Greenhouse gases;
  • Soil and Water;
  • Energy consumption;
  • Positive trends.
Dairy
09:38

  • Overfishing;
  • Controversial Fishing methods;
  • Aquaculture systems.
  • Sustainable fishing
Fish
15:51

  • Import frenzy: transportation costs and environmental impacts
  • Pesticides: health and environment issues
  • Information overflow - dangers of misleading information.
Vegetables & Fruit
16:21

  • Worldwide production and market
  • Environmental Impacts
  • Genitically Modified Organism (GMOs)
Cereals and grains
5 pages

  • Brief introduction to the cocoa supply chain
  • Cocoa main Environmental, Social and Economic issues.
  • Working Standards of Sustainability
Cocoa
11:09

  • Brief introduction to the coffee supply chain
  • Coffee main Environmental, Social and Economic issues.
  • Working Standards of Sustainability
Coffee
11:20

Section 3 - Verify your learning
5 questions
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FOOD & GUIDANCE TO PERSONAL CHOICES
7 Lectures 17:13

In this section we are going to speak about our food shopping behaviour, our wrong habits. You will learn the meaning behind a label and we give you some tips.

Purchase behaviour
07:00

we go now to have a look to how we can properly storage our food in the fridge. This helps you to save money, time and prevent food waste.

you will learn:

  • THE BASICS OF STORAGE
  • REFRIGERATION AND FREEZER TIPS
  • HOW TO ORGANIZE YOUR FRIDGE
Storage
4 pages

  • Cooking delivers benefits when responsible;
  • No waste;
  • Benefits for your environment;
  • Benefits for your health;
  • Benefits for your wallet.
Cooking
4 pages

How to limit food waste
02:57

You will learn the benefits of eating seasonal and local food

Seasonal & local
07:16

  • Responsible Menus;
  • Responsible supply and standards;
  • Minimum level of information reported.
Restaurant choices
2 pages

  • Continue to educate yourself.
  • Always continue to ask questions. Always.
  • Ask your suppliers, your retailers, your favourite restaurant, the hospitality industry.
  • Buy fresh, seasonal and local.
  • Reduce Plastic pollution and buy of heavy packaging.
Your personal choices: summary
3 pages

Section 4 - Verify your learning
5 questions
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CONGRATULATIONS AND CONCLUSIONS
2 Lectures 01:58
  • A basic but crucial awareness level. Bring it always with you;
  • Congrats, now go and make a difference.
Thank you and congratulations
01:25

  • This is the just the beginning...
  • keep on learning, specialized sector courses are coming soon.
Conclusions. Next courses for advanced learners...coming soon
00:33
About the Instructor
Carmen Miletta Cossa
5.0 Average rating
1 Review
9 Students
1 Course
Founder & Managing Director at EatResponsible

Carmen Miletta Cossa was born in Crotone, Italy, in 1985 where she grew up in her family farm, practicing sustainable agriculture.

She moved to Rome where she graduated in Italian literature and marketing at the University of Rome. There, she also worked in small food businesses.

She moved then to the UK, where she learnt the best practices of sustainable farming. In 2011, she moved to Amsterdam where she improved her professional cooking experience and management of small food businesses.

She holds different specializations related to Sustainability and the Food industry. The first one is in Agriculture, People and Food Security by the University of Reading, England (UK). Furthermore she holds the specialization on Nutrition and Well-Being by the University of Aberdeen, Scotland (UK) and the specialization on Global Food security challenge by Lancaster University, England (UK).

She has been awarded with the professional patisserie award by the Cooking school "ConGusto" (Italy).

She is the founder and Managing Director of EatResponsible, company based in Amsterdam. EatResponsible supports the food industry to improve the impact of their operations on the environment and their communities. The company gives advice that combine financial, ethical and environmental performance of the production at the same time. EatResponsible also supports consumers to achieve a better awareness of the food industry. This allows them to take informed and responsible decisions, which trigger a positive change in the industry.

Davide Parisse
5.0 Average rating
1 Review
9 Students
1 Course
Sustainability and Environmental Social performance expert

Davide Parisse was born in Rome, Italy, in 1978. He graduated in 2002 in Statistics and Econometrics at the University of Rome where he applied his studies to sustainability projects. There he worked in consultancy as professional advisor for several international groups.

He moved to the Netherlands in 2008, where he works as Environmental and Social Risk advisor and consultant for international companies. He holds an MBA by the Erasmus School of Management (University of Rotterdam), where he graduated in 2012.

He advises on sustainability research for different topics and industry sectors.