Community-engaged learning on food systems and public health

A student-driven, engaged-learning course on Determinants and Health Impact of Food Choices was developed at Emory University's Rollins School of Public Health to explore the relationships between personal food choices, food systems and policy, public health and sustainability. Nutrients, rather than food, are emphasized in public health education. However, food preferences, systems and policies play an important role in the health of individuals and communities, as well as through indirect environmental, economic and social impacts. The course addresses food system sustainability by exploring environmental, economic and social issues in the context of public health. The vision of the Emory Sustainability Initiative guided the development and activities of the course. Course objectives, curriculum and assignments were determined by the students and faculty with insight from community partners. Learning modules include individual food preference, food and agriculture systems, food access and justice, and food policy. The class received a grant from Emory's Office of University and Community Partnerships to facilitate community research and collaboration with community partners. Students' community projects integrate classroom learning with practical experience, community engagement and service. Projects entailed mapping conventional and alternative food systems in metro Atlanta and characterizing strategies for providing and accessing healthy and sustainable food through various systems. The class will host a symposium in which project findings will be presented to Emory, community partners and the broader community; as well as support initiatives by Georgia Organics and the DeKalb County Board of Health.