KEMI 2EN10 - Sustainable Food Systems

How can we build a food system that isn’t responsible for a third of global warming and 90% of deforestation? Where 20% of food production isn't wasted ? Where farmers receive fair wages ? Where 53% of Europeans are not overweight ? This course provides students with comprehensive knowledge of the challenges in creating sustainable food systems, alongside practical strategies to address them. It will cover topics such as the evolution of diets, water use, alternative proteins, health, food waste, packaging, fairness in the supply chain. Students will explore current and future solutions, based on the experience of impact start-ups in this field. Entrepreneurs reinventing the food system will be invited to share how they contribute to solving these challenges. The course also covers existing and upcoming sustainability regulations.

Fluency in English.

6 x 2 hours lecture sessions

Regular presentations from impact entrepreneurs

Students are expected to read the materials provided in advance, prepare questions for the entrepreneurs when relevant, and deliver a 10/15’ group presentation on one key topic.