The Food Consumer

Course Description

Developed in partnership with The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts and the Academy of Nutrition and Dietetics.

Food products labeled with sustainability claims are prolific in today’s food environment, and a growing share of consumers are interested in consuming a sustainable diet. This course will help you build the essential skills needed to navigate the food marketplace at a time when sustainable food products and sustainability labels are increasingly common. Through engaging self-paced lessons and expert-led presentations, you’ll explore key economic and consumer behavior theories that form the foundation for marketing sustainable food products and reflect on barriers and opportunities to increasing their consumption.

The Food Consumer is one of three related courses comprising a series of skills related to Food Sustainability. These courses are part of a portfolio of Nutrition related micro-credentials.

Course Learning Objectives:

• Define what sustainability means with respect to food products and articulate the complexities of this definition.
• Recognize the basic theories and principles of consumer psychology used to market products to consumers.
• Define what sustainable attributes are on food products and how consumers identify these characteristics in the marketplace.
• Reflect on the barriers and opportunities that exist for industry to supply sustainable food products to consumers.

Basic Enrollment Requirements:

None

Completion Requirements:

This course is online and self-paced. Learners who enroll for the course ahead of the course start date will be given access to the course on the listed start date. For learners who enroll after the listed start date, access to the course will be given within 72 hours of enrollment, please lookout for an email invite to the course content. Learners will receive 8 weeks to complete the course and upon successful completion receive a digital badge.

This course awards 4.75 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.