Food and Health

A 10 week online course exploring the relationship between the food we produce and consume and our public and personal health.
BOOK NOWgift this course

accredited options available

This short course is based on a module from our Regenerative Food and Farming higher education programme.

WHEN:

25 April – 26 June 2022. This course consists of webinars held each Monday, 4-6pm (recordings will be made available).

VENUE:

Online course

PRICING:

£335 (or £150 deposit, with the outstanding balance payable at the booking deadline specifed below). 

BOOKING DEADLINE*:

14 March 2022

About this course

A 10-week online course of live webinars each week exploring the relationship between the food we produce and consume and our public and personal health. A 2-hour lecture each Monday will be broadcast live online and made available to all participants as a recording after the event.

In this course we examine how our food cultures -the ways in which individuals, communities, and societies produce, distribute, and consume food, relates to public and personal health and how food and nutrition policy and community action might influence this.

Participants will examine how food and nutrition policies and regulations are framed and implemented at regional, national and local levels by the public and non-profit sectors, as well as by the food industry.

There are a myriad social, economic, political, and ethical issues associated with food production and eating, presenting huge opportunities for development of new thinking across these subject areas, which we will explore in a Northern European context, reflecting the expertise and opportunities presented in the setting of Dartington and Schumacher and progressive initiatives such as the Slow Food Movement, public procurement and educational campaigns.

Subjects Covered

  • Linking food, nutrition and health
  • Public health in a global food system
  • National and regional strategies for food-related health
  • Local food systems
  • Exploring food culture
  • Microbiomes: our internal ecosystems
  • Soil and nutrition
  • Nutrition from field to plate
  • Diet and wellbeing
  • Policy, culture and action: opportunities for positive change

Who is this course for?

This course is for anyone looking to bring in holistic thinking to their own current food and health-related projects, working practices or broader sphere of interest. Drawing upon existing research to understand the links between food and health throughout the food chain will enable those working within the food or health sectors to identify where change is needed and can be most effective.

Some examples of roles and sectors which may benefit from this course:

  • Policymakers
  • Health sector advisors
  • Food or health campaigners
  • Gastronomists
  • Agronomists

Book now

*If you choose to pay a deposit, you will be contacted to pay the outstanding balance once the Booking Deadline (see above) has elapsed.

We are proud to be COVID-secure. Find out what we're doing to ensure you have a safe and enjoyable experience here >

Select a time below to begin your online booking. You will receive an e-ticket for this event. You are welcome to email us at shortcourses@dartington.org with any queries you have.



Offer: Special course rate for Dartington Members

Dartington Members will receive a 10% discount (applies up to the value of £1,000), applied when they log in during the checkout process. Please note that for events over £1,000, your discount will apply only if you pay in full, or when you settle the remainder of your course fee (if you choose to place a deposit initially). For more information about Membership, click here (opens in new tab).

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