PREVIEW
SHARECourse Info
7 video lessons (55 Mins)
Published
2014
Preview Course
Browse Course Chapters
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1.Introduction
1 min
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2.Defining and Describing Food Systems
10 mins
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3.Background and Context: Law
3 mins
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4.Background and Context: Public Health
9 mins
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5.Grocery Stores, Corner Stores, and Restaurants
11 mins
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6.Healthy Food Outside: Farmers' Markets
10 mins
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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
AICP CM
This course is approved for .5 AICP CM credit.
CNU-A
This course is approved for .5 CNU-A credit.
SACPLAN CPD
This course is approved for 1 SACPLAN CPD point.
