Background
Sustainable production and consumption are both parts of a greener future and it is important that health professionals aiming to work in these sectors have knowledge on this.
Food systems, food cultures, nutrient recommendations and dietary guidelines are key concepts in public health nutrition. How to produce food, what foods are good for human and planetary health as well as what foods people prefer to consume are questions concerning sustainability of diets.
In addition to environmental aspects of sustainability, social sustainability needs to be addressed. Food and dietary habits contribute significantly to health inequalities. Different aspects of sustainability, such as economic growth, social inclusion and environmental protection are all interconnected and crucial for the wellbeing of individuals and societies.
About the course
Credits: 2 ECTS.
The summer course will be given at OsloMet in Oslo. Students from University of Copenhagen, Uppsala University, University of Eastern Finland and University of Iceland can apply for a grant to participate in the course (Norplus grants are for students from Denmark 650 Euro, Sweden 600 Euro, Finland 830 Euro, and Iceland 900 Euro).
The grant is for travelling and subsistence. Eligible students should have a background in public health nutrition, human nutrition, dietetics, public health or similar.
Registration
Please go to the registration link at the top.
Final deadline to apply is February 15th 2023.
The number of funded participants outside Norway is limited to five per country. If the number of applicants is exceeding the maximum number, the students will be selected depending on their academic profile.
Organizers
University of Copenhagen, Uppsala University, University of Eastern Finland, University of Iceland and OsloMet.
