Universal Food Security

This course addresses the challenges and opportunities for achieving a productive, profitable, inclusive, healthy, sustainable, resilient, and ethical global food system. Our first class will provide a brief historical perspective of the global food system, highlighting relevant developments over the past 10,000 years and will explain key concepts, critical challenges, and opportunities ahead. For the ensuing few weeks, we will cover the core biophysical requirements for food production: soil and land, water and climate, and genetic resources. We include an introduction to human nutrition – Nutrition Week – that focuses on dietary change and food-based solutions to malnutrition. Building on this, the course will survey a selection of important food systems and trends across Asia, Africa, and Latin America that provide food security and livelihoods for more than half of the world’s population. Case studies and classroom debates throughout the course will explore the roles of science, technology, policies, politics, institutions, business, finance, aid, trade, and human behavior in advancing sustainable agriculture, and achieving food and nutritional security. We will probe the interactions of food systems with global issues including poverty and inequality, the persistence of chronic hunger and malnutrition, climate change, environmental degradation, international food business and value chains, biotechnology (GMOs), post-harvest losses, and food waste. With a sharp eye for credible evidence, we will confront controversies, reflect on historical trends, identify common myths, and surface little-known but important truths about agriculture and food systems. In our final sessions, we address the ultimate question: can we feed and nourish the world without wrecking it for future generations?