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This course introduces you to sustainable diets as a concept (what might a sustainable diet look like, what does it not look like?) and then takes you through some of the challenges involved in choosing food which is both healthy and sustainable.
This course will identify key changes required to make our diets healthier and sustainable and considers some of the current dilemmas around eating a healthy and sustainable diet. It will examine the role of current sustainability labelling, and explores options for a multi health and sustainability label. Participants will discuss the possibilities of policy options to enable citizens to make the required shift from unhealthy and unsustainable consumption patterns. Besides University of Sheffield academic staff, guest contributors who have expertise in this area will be joining in, and it is anticipated that the course will provide a lively forum for learning, engaging and debating the complexities of sustainable diets.