About Course

The global food system is a major contributor to greenhouse gas (GHG) emissions, but it also holds significant potential for climate change mitigation. This course explores the sources of emissions within agriculture, forestry, and other land use (AFOLU) and investigates strategies to reduce this footprint. It focuses on sustainable practices that can sequester carbon, reduce emissions, and enhance food system resilience.

What Will You Learn?

  • • Quantify and understand the main sources of GHG emissions from the food system.
  • • Identify and evaluate mitigation options in crop production, livestock, and land management.
  • • Understand the role of soils and forests as carbon sinks.
  • • Analyze the synergies and trade-offs between mitigation and adaptation.
  • • Develop strategies for low-carbon agriculture and sustainable food supply chains.

Course Content

Food Systems and Climate Change Mitigation
This course is technical and analytical, using GHG accounting methodologies, case studies of mitigation projects (e.g., REDD+, soil carbon), and workshops on designing low-carbon food system interventions.

  • The Food System’s Climate Footprint
  • Mitigation in Crop and Soil Management
  • Mitigation in Livestock and Land Use
  • Policy, Finance, and Supply Chain Strategies
  • Integrated Approaches and the Future of Food

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