The course addresses the key environmental and sustainability challenges faced by our contemporary food system, from production to processing, marketing, consumption and disposing of food. It reviews the historical developments of the agro‐food system and the identified challenges, framed through evidence and debates of the scientific communities and of civil society. The psychological, social, ethical and cultural factors influencing food consumption patterns and practices will also be examined. The potential solutions for more sustainable food production and consumption will be reviewed through the study of selected policies and regulatory frameworks at international and national levels.   The course may include a field‐trip. 

*Course content subject to change