Over half the world’s population now lives in cities and pressure on urban food systems is expected to increase as the global population grows by 66% by 2050. Cities are a fundamental part of future solutions in food system transformation for improved human and environmental health, with city policy-makers increasingly recognizing the importance of innovative food policies and interventions that reliably provide healthy, safe, diversified, and affordable food. This food needs to be produced in economically viable ways that are resilient to climate variability and change, while minimizing impacts on water resources, flood risk, air quality, greenhouse gas (GHG) emissions and other environmental costs.
This seminar will focus on key municipal programs and policies in urban and peri-urban food systems to identify feedback loops between food production, processing, distribution, consumption, and waste in relation to three central issues:
• What food is consumed? How does that impact upon human and environmental health?
• How is food produced? How does that impact upon environmental health, which can in turn affect human health as mediated by changes in water and air quality?
• Where is food produced? How does that influence food access and human health via exposure to environmental quality impacts of production practices?