Description
This course unpacks the complex web of processes, stakeholders, and decisions that make up the modern food supply chain. From agricultural production to food processing, distribution, retail, and consumption, students gain a holistic view of how food reaches our tables. The course emphasizes traceability, logistics, cold chain systems, ethical sourcing, and waste reduction. You’ll also learn how consumer demands, food labeling, and health regulations influence the supply chain. Sustainability challenges such as carbon emissions, packaging waste, and transportation efficiency are addressed. Case studies of global and local supply chains help learners analyze bottlenecks, optimize logistics, and promote fair-trade practices. Whether you’re in the food industry, environmental studies, or policy development, this course equips you with insights to improve transparency and sustainability in food systems.
Kennedy –
It’s not just about food—it’s about values, transparency, and impact. This course helped me better educate my clients about where their food comes from and why it matters.
Saratu –
This course connected the dots from the soil to my plate. It made me realize how many steps and people are involved in getting fresh produce to our table.
Martin –
I loved how this course blended food systems, ethics, and sustainability. It helped me understand the global and local challenges of food logistics—perfect for my research project!
Ime –
As someone running a farm-to-table kitchen, this course helped me better communicate with suppliers and make smarter sourcing decisions. It’s practical, insightful, and timely.
Beatrice –
I took this course to learn how food moves from farm to shelf, and I walked away with actionable knowledge about distribution, traceability, and food safety.