This course is an introductory and foundational course on sustainable consumption and health. In the first part of this course, we briefly review definitions of sustainability and the relationship between the three dimensions of sustainability and the UN-Environment Sustainable Environment Goals (SDGs), target and indicators. We then look at frameworks, indicators and footprint requirements to adequately measure sustainability, offering the opportunity to the participants to assess their own carbon and environmental footprint and make recommendation on how to reduce it. We then address the theme of sustainable consumption, looking at our main domains of consumption and at the key conditions to reach sustainable consumption and avoid rebounds effects that tend to reduce the benefits of increased product efficiency. We finally look at "what is good enough" for a given product or activity, in relationship with absolute sustainability and planetary boundaries.
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Sustainable Consumption and Health
Dieser Kurs ist Teil von Spezialisierung Healthy and Sustainable Foods and Products
Dozent: Olivier Jolliet
2.354 bereits angemeldet
Bei 
enthalten
Was Sie lernen werden
Analyze health impacts of global trade and of major risk factors
Identify goals and steps for achieving sustainable consumption
Kompetenzen, die Sie erwerben
- Kategorie: Problem Solving
- Kategorie: Performance
- Kategorie: disease
- Kategorie: Flow Network
Wichtige Details
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13 Aufgaben
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In diesem Kurs gibt es 3 Module
This course is an introductory and foundational course on sustainable consumption and health. In the first part of this course, we briefly review definitions of sustainability and the relationship between the three dimensions of sustainability and the UN-Environment Sustainable Environment Goals (SDGs), target and indicators. We then look at frameworks, indicators and footprint requirements to adequately measure sustainability, offering the opportunity to the participants to assess their own carbon and environmental footprint and make recommendation on how to reduce it. We then address the theme of sustainable consumption, looking at our main domains of consumption and at the key conditions to reach sustainable consumption and avoid rebounds effects that tend to reduce the benefits of increased product efficiency. We finally look at "what is good enough" for a given product or activity, in relationship with absolute sustainability and planetary boundaries. In the second part focusing on health, we will first identify the main factors affecting health, define DALYs (disability-adjusted life years) as a key metric to measure health burden, and use the rich information made available by the Global Burden of Disease (GBD). We will then use the GBD visualization tool to quantify and compare the respective burdens associated with 70 risks factors and numerous disease causes, in every country of the world and even at the state level for the US. We finally analyze the health impact associated with global trade, evaluating the fraction of the health impacts due to fine particulate in Asia, that are induced by Western consumption.
Das ist alles enthalten
7 Videos7 Lektüren4 Aufgaben3 Diskussionsthemen
This section focuses looks at the key conditions for sustainable consumption providing an overview of the impacts generated by consumers and by the participants themselves. After establishing our personal carbon footprint, we first relate impacts and costs and identify the critical conditions towards sustainable consumption accounting for rebounds effects. We then discuss how far we have been able to decouple environmental from GDP in different regions of the world. We finally discuss what is good enough and what the product specific targets can be to meet sustainable consumption objectives, not to exceed planetary boundaries.
Das ist alles enthalten
8 Videos4 Lektüren3 Aufgaben1 Diskussionsthema
We will now look at the dietary impacts of multiple foods to then analyze trade-offs and targeted change that can bring substantial health and environmental benefits with less than 10% caloric change. We finally address the health and sustainable performances of various diets, looking at disparities between gender, races and diets. Then, equipped with the knowledge and skills you developed throughout our course, you will conclude with two final exercises. First, you will develop a 6-point action plan to feed our planet in a healthy and sustainable way as part of a peer-reviewed assignment. Next,
Das ist alles enthalten
6 Videos6 Lektüren6 Aufgaben1 peer review2 Diskussionsthemen
Dozent
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