vegetables at farmers market

Healthy Urban Food Systems: Planning Retail Facilities

This course introduces information from legal and public health perspectives on the retail side of food systems entities, such as farmers markets, grocery stores, and mobile vending.

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Course Info

  • Duration 7 video lessons (55 Mins)
  • Published Published
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Browse Course Chapters

  • 1. Introduction (1 min)
  • 2. Defining and Describing Food Systems (10 mins)
  • 3. Background and Context: Law (3 mins)
  • 4. Background and Context: Public Health (9 mins)
  • 5. Grocery Stores, Corner Stores, and Restaurants (11 mins)
  • 6. Healthy Food Outside: Farmers' Markets (10 mins)
  • 7. Healthy Food Outside: Mobile Vending (7 mins)

Course Description

Urban planners and community members play critical roles in not only identifying and implementing strategies to increase healthy food access, but also in leading a wide variety of efforts to support food systems in communities. This course introduces how to integrate information from legal and public health perspectives to help create healthy food systems. Discussion of retail entities such as farmers markets, grocery stores, and mobile vending provides a thorough understanding of healthy food system planning strategies.


Learn these skills

  • Environmental Planning
  • Food Systems
  • Land Use
  • Public Health
  • Regulations
  • Resilience Planning
  • Sustainability


This course is approved for .5 AICP CM credit. 


This course is approved for .5 CNU-A credit.


This course is approved for 1 SACPLAN CPD point.

Meet Your Instructor

Lauren Dunning

Lauren Dunning

Lauren Dunning is a lawyer and public health practitioner whose work has focused on developing strategies to promote urban food systems that contribute to reductions in the burden of both chronic and communicable diseases.

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