Who is this class for: This course is designed for anyone who is affected by the US food system, including consumers, producers, policy makers, and public health practitioners.

Created by:  Johns Hopkins University

  • Keeve Nachman, PhD, MHS

    Taught by:  Keeve Nachman, PhD, MHS, Assistant Professor, Environmental Health Sciences

    Bloomberg School of Public Health

  • Robert S. Lawrence, MD

    Taught by:  Robert S. Lawrence, MD, Professor, Department of Environmental Health Sciences

    Bloomberg School of Public Health

  • Pamela Rhubart Berg

    Taught by:  Pamela Rhubart Berg, Food Systems Education Program Manager

    Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
Commitment6 modules. Each contains approximately 2 hours of lecture, 30 minutes of reading, and a short quiz.
How To PassPass all graded assignments to complete the course.
User Ratings
4.7 stars
Average User Rating 4.7See what learners said

How It Works

Each course is like an interactive textbook, featuring pre-recorded videos, quizzes and projects.

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Johns Hopkins University
The mission of The Johns Hopkins University is to educate its students and cultivate their capacity for life-long learning, to foster independent and original research, and to bring the benefits of discovery to the world.
Ratings and Reviews
Rated 4.7 out of 5 of 19 ratings

I really enjoyed learning about all the different aspect surrounding the U.S. food system. The video lectures were very clear and informative!

The course was comprehensive and interesting overall. I do have some criticisms: genetic engineering is viewed in a very negative light as well as conventional farming. The arguments that were presented resemble rhetoric from certain consumer groups, instead of sound science. I think it's important to get rid of this false dichotomy between scientific innovation and sustainability as these can come together to provide actual solutions to the problems facing the food system today.

Very good!