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Course Description

Every day, we make numerous choices about what to eat - and what not to eat. How do consumers and households make these choices, and how can the environments in which we make these choices be shaped to enhance sustainability without sacrificing our health or enjoyment of food? In this course we draw upon insights from economics, psychology, marketing, and nutrition to explore topics such as current food consumption patterns, determinants of food choice, the role of food labeling and market-based initiatives in enhancing sustainability, and the impact of regulation and "nudges" on consumer behavior around food. 

Note: Undergraduate enrollment in this course is provisional pending the permission of the Program Director. Students seeking undergraduate credit will need to submit a brief statement of interest and upload an unofficial transcript before enrolling.  You will be guided through this process during checkout and it should only take you a few minutes.    

If you are a Tufts undergraduate student please contact <nutritioncertificates@tufts.edu.

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Section Title
Sustainability & the Food Consumer
Type
Online, self paced
Dates
May 20, 2020 to Aug 23, 2020
Instruction Method
Online  
Available for Credit
3 credit(s)
Section Notes

Basic Enrollment Requirements: None

Instructor Approval: Not Required.

Remission Eligible: Yes; first day of term; all university policies apply.

Refund Policy: Asynchronous Course Policy
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