Sustainability and the Food Consumer
Every day, we make numerous choices about what to eat - and what not to eat. How do consumers and households make these choices, and how can the environments in which we make these choices be shaped to enhance sustainability without sacrificing our health or enjoyment of food? In this course we draw upon insights from economics, psychology, marketing, and nutrition to explore topics such as current food consumption patterns, determinants of food choice, the role of food labeling and market-based initiatives in enhancing sustainability, and the impact of regulation and "nudges" on consumer behavior around food. Prerequisites: junior or senior standing, or consent of the Online Graduate Certificate Program Director. If you are a Tufts undergraduate student please contact firstname.lastname@example.org. This course is offered May 20, 2020-August 23, 2020. Final grades are posted September 8, 2020.
- Friedman School of Nutrition Science and Policy