What is the Food & Sustainability Certificate?
Food & Sustainability ties together several of the most critical issues facing us today: the environmental impacts of food production, the importance of food justice and accessibility, the complexity of international food systems, and most importantly, the positive changes we can make every day with our food choices.
This program is the first of its kind, developed by the T. Colin Campbell Center for Nutrition Studies (CNS). CNS is a 501(c)3 nonprofit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.
Topics Include:
Topics Include:
- How to achieve a sustainable lifestyle
- Understanding and mitigating food waste
- The impact of global food production on the environment
- New and sustainable approaches to agriculture
- Community food systems and activism
- Sustainable business practices
- And much more
This course is a meaningful investment you can make right now—in yourself, your career, your community, and the health of our growing world.
Course Overview
This one-of-a-kind course is $499 for lifetime access and includes:
On-Demand
36 Hours
of Content
Self-Paced
24/7 Access
Who Should Enroll?
Who Should Enroll?
This certificate provides invaluable experience and education to anyone intrigued about sustainable agriculture. Whether you are interested in a career in this field or want to deepen your understanding of food systems, public health, global environmental change, or where your food comes from, this program is for you.
Learn from Sustainability Experts
Over 15 nutrition, policy, public health, and environmental thought leaders will guide you through the main sectors of the food system—farming, economic, social, and environmental—and highlight the many interconnections between them. Experts include:
Drew Harvell, PhD
Dr. Harvell is a professor at Cornell University. Her research on the hygiene subsidies of marine ecosystems and damage of marine plastics has taken her from the reefs of Mexico, Indonesia, and Hawaii to the cold waters of the Pacific Northwest and resulted in over 170 academic articles in journals such as Science, Nature, and Ecology.
Raj Patel, PhD
Dr. Patel is an award-winning author, filmmaker, and academic. He has testified about the causes of the global food crisis to the US House Financial Services Committee and is a member of the International Panel of Experts on Sustainable Food Systems.
Malik Yakini
Mr. Yakini is the co-founder and Executive Director of the Detroit Black Community Food Security Network, which operates a seven-acre farm in Detroit. He served as Food and Community Fellow at the Institute for Agriculture and Trade Policy from 2011-2013 and was a Business Alliance for Living Local Economies (BALLE) Localist Fellow from 2014-2015.
Bruce Monger, PhD
Dr. Monger is a Senior Lecturer and Researcher in the Department of Earth and Atmospheric Sciences at Cornell University. His research involves the use of satellite remote sensing methods to study environmental controls of ocean primary production at global scales. Dr. Monger received his BA from the University of Washington and his PhD from the University of Hawaii. He currently serves as a member of NASA's Ocean Biology and Biogeochemistry Science Team.
Emelie Peine, PhD
Dr. Peine is Associate Professor of International Political Economy at the University of Puget Sound in Tacoma, Washington. She earned her bachelor's degree from The Evergreen State College and her Master's of Science and PhD in Development Sociology from Cornell University.
Alizé Carrère, MSc
Ms. Carrère is a National Geographic Explorer, filmmaker, and environmental anthropologist researching and documenting human adaptations to environmental change. Alizé is currently pursuing her PhD at the University of Miami in Environmental Anthropology.
Doug Gurian-Sherman, PhD
Dr. Gurian-Sherman is a consultant on agriculture with Strategic Expansion and Training, LLC, in Minneapolis, Minnesota. He advises civil society coalitions, organizations, and others in the United States and internationally on issues of climate change and agriculture, pesticide alternatives, and genetic engineering. He holds PhD and MS degrees in plant pathology from the University of California, Berkeley, and a BS in natural resources from the University of Michigan.
Dan Imhoff, MA
Mr. Imhoff has written for more than 25 years on topics related to ecological sustainability. Dan is the president and co-founder of Watershed Media as well as president and a co-founder of the Wild Farm Alliance, a national organization that works to promote agriculture systems that support and accommodate wild nature. He holds an MA in international relations from Syracuse University and a BA in international relations from Allegheny College.
Peter Lehner, Esq
Mr. Lehner is Managing Attorney of Earthjustice's Sustainable Food & Farming Program, developing strategies to promote a more environmentally sound agricultural system and to reduce health, environmental, and climate harms from production of our food. Peter holds an AB in philosophy and mathematics from Harvard College and is an honors graduate of Columbia University Law School.
David Montgomery, PhD
Dr. Montgomery is a MacArthur Fellow and professor of geomorphology at the University of Washington. He is an internationally recognized geologist who studies landscape evolution and the effects of geological processes on ecological systems and human societies. An author of award-winning popular-science books, he has been featured in documentary films, network and cable news, and on a wide variety of TV and radio programs, including NOVA, PBS NewsHour, Fox and Friends, and All Things Considered.
Claire O'Connor, JD
Dr. O'Connor is the Director of the Water & Agriculture, Water Division, Nature Program at the The Natural Resources Defense Council (NRDC). She focuses on the crucial relationship between water and agriculture, emphasizing solutions to water-resource challenges that will benefit both farmers and their non-farming neighbors. O'Connor is a graduate of the University of Nebraska-Lincoln and Georgetown University Law Center.
David Simon, Esq
Mr. Simon is the author of Meatonomics and a vegan lawyer, animal activist, and advocate for sustainable consumption. He serves on the advisory council of the Animal Legal Defense Fund (ALDF) and on the boards of Animal Protection and Rescue League (APRL) and the APRL Fund. Dave received his BA from UC Berkeley and his JD from the University of Southern California.
Tristram Stuart
Mr. Stuart is an international award-winning author, speaker, campaigner, and expert on the environmental and social impacts of food. He is an Ashoka Fellow, a National Geographic Emerging Explorer, and a World Economic Forum Young Global Leader.
Gwyn Whittaker
Following a successful decades-long career in IT, Ms. Whittaker became passionate about nutrition and health. She was inspired to provide plant-based jumpstarts, documented in the film PlantPure Nation. She also opened the GreenFare restaurant, bringing organic whole-plant foods to her community. She continues running jumpstart programs with incredible results.
Steven Disla
Mr. Disla is the instructional designer for the Food & Sustainability course and is a soil food web technician. He is also the co-founder of the RAICES Land Institute in the Dominican Republic, a non-profit that focuses on regenerative agriculture as a way to inspire communities of health. In North Carolina, where he lives, he has a farm with a burgeoning nursery business.
T. Colin Campbell, PhD
Dr. Campbell is a Cornell University Professor Emeritus and world-renowned nutritional biochemist. He is the bestselling author of multiple books, including The China Study. Several documentary films feature Dr. Campbell and his research, including the highly acclaimed Forks Over Knives.
LeAnne Campbell, PhD
LeAnne Campbell is the CEO of the T. Colin Campbell Center for Nutrition Studies and Founder of Global Roots, a non-profit that promotes the growth of vibrant, inclusive and resilient communities of health through regenerative land practices. She has over 30 years of experience working with communities, universities and schools, in the US and abroad.
Course Details & Learning Outcomes
Click the topics below for a comprehensive look at the Food & Sustainability certificate program.
Hear From Our Students
"Thank you for giving me the opportunity to educate myself in this area of study. As an alum of the Plant-Based Nutrition Certificate course, I now feel that I have started my path to help ensure future generations the guidance needed to help save our planet."
"I've just started Food & Sustainability. This should be required study for all university students. And the message needs to be taught from kindergarten level and up. We need to understand the cost of our food."
"The T. Colin Campbell Center for Nutrition Studies has condensed all of this information into one short certificate program. This is incredibly valuable for anyone wanting to gather enough information to be able to then put the knowledge into action in their community, family and workplaces."
"The certificate is an incredible addition to my experiences and knowledge base. Coming into the program I knew of some issues concerning the impacts of industrial agriculture, but I have learned so much more! It has showed me the power of collective action and has sparked my commitment to re-engage with food policy leaders and educational initiatives in my own community."