This course will explore how natural resources are currently used to take the food we eat from the field or ocean to our plates. Along the chain of steps from how food is produced to when it is consumed, a variety of earth’s natural resources, from land and water to biodiversity and fossil fuels, are used in many different ways. During this course we’ll review the impacts of food systems and their activities, from production to consumption including waste, on human health, natural resources, and the wider environment. After looking at the relationships between food systems, natural resources, the environment, and people’s well being, we’ll focus on how to think about and implement change. We will further explore the food systems approach to natural resource use, and discuss policy and practice options for a transition towards more sustainable, resource-smart food systems.