
Sustainable Food Systems: A Mediterranean Perspective
About this course
The Mediterranean region is one of the most biodiverse in the world, home to a complex and intricate patchwork of cultures, climates, and cuisines. Food systems in the region — represented worldwide by the “Mediterranean diet” — are equally complex, demanding analysis across the political, social, cultural, economic and nutritional spectrums from landscape to table.
The ability of Mediterranean agriculture to sustain its peoples — and the planet — is now threatened by several issues:
- Unsustainable agriculture production and limited agricultural diversification;
- Overexploitation of natural resources, including loss of soil fertility and agricultural biodiversity;
- Water scarcity and poor water management;
- Limited agricultural diversification;
- Increasingly poor nutritional value of food products and diets;
- Food loss and waste; and
- Decline in food culture and food sovereignty, highlighting the struggle between modernity and tradition.
- Regenerative Agriculture
- Online
2–4 hours per week
Recurring
Open for enrolment