- 7 video lessons (55 Mins)
Browse Course Chapters
2.Defining and Describing Food Systems10 mins
3.Background and Context: Law3 mins
4.Background and Context: Public Health9 mins
5.Grocery Stores, Corner Stores, and Restaurants11 mins
6.Healthy Food Outside: Farmers' Markets10 mins
7.Healthy Food Outside: Mobile Vending7 mins
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
- Resilience Planning
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.