Handbook

This course follows DIET2003 Farm to Fork 1 and will cover the tertiary sector of the food system. You will apply critical thinking skills to analyse the role of food access, regulation, waste and consumption on the availability of nutritious food to individuals and populations. You will explore the factors that determine the availability or scarcity of food, including agricultural and trade policies, laws, conflict, climate change and industry decision-making, and how these factors impact people’s ability to maintain physical, social and cultural wellbeing