Providing nutritious, safe and affordable food for all in a sustainable manner is one of the greatest challenges of our times. Food practitioners need to able to respond to food safety and security concerns, shifting attitudes towards food and farming, changing diets and demographics, as well as balance global economic and environmental pressures. This course comes at a time when food and its implications on our health and planet is making headlines. Current challenges include malnutrition and obesity, the food waste-hunger paradox, and food’s devastating environmental impact. Global food consumption and production accounts for a quarter of all greenhouse gas emissions, making our food choice the most effective way to address climate change.