Module 1: Introduction to Food Systems and Nutrition

• Defining food systems: Components, actors, and interlinkages.
• The multiple outcomes of food systems: Nutrition, environment, economy, social equity.
• Global food system challenges: Malnutrition, climate change, biodiversity loss.
• The concept of sustainability in food systems: Environmental, social, economic dimensions.
• The critical role of nutrition in achieving sustainable development.
• Practical session: Mapping the key actors and flows in a local or national food system.

Module 2: Environmental Sustainability of Food Systems

• Food systems' footprint: Greenhouse gas emissions, water use, land degradation.
• Biodiversity loss and its link to agricultural practices.
• Nutrient cycling and pollution from agriculture.
• Sustainable resource management: Soil health, water conservation.
• Planetary boundaries and their implications for food systems.
• Practical session: Analyzing the environmental footprint of different dietary patterns.

Module 3: Social Equity and Economic Viability in Food Systems

• Social inequalities in food systems: Access, livelihoods, power dynamics.
• Food security and social justice: Addressing hunger and malnutrition.
• Economic viability for all actors: Farmers, laborers, consumers.
• Fair trade principles and ethical sourcing in food supply chains.
• Gender, indigenous rights, and vulnerable populations in food systems.
• Practical session: Discussing case studies of social inequalities within food systems and potential interventions.

Module 4: Sustainable Food Production Systems

• Principles of agroecology and its role in sustainable food production.
• Organic farming methods and certifications.
• Conservation agriculture and climate-smart agriculture practices.
• Sustainable livestock management and aquaculture.
• Biodiversity conservation on farms and in surrounding landscapes.
• Practical session: Comparing the sustainability features of different food production approaches (e.g., industrial vs. agroecological).

Module 5: Sustainable Food Processing and Supply Chains

• Reducing post-harvest losses and food waste throughout the supply chain.
• Sustainable processing techniques: Energy efficiency, waste reduction.
• Sustainable packaging materials and design.
• Logistics and transportation for reduced environmental impact.
• Short food supply chains and direct marketing.
• Practical session: Tracing the journey of a common food product and identifying opportunities for sustainability improvements in its supply chain.

Module 6: Promoting Sustainable and Healthy Diets

• Defining sustainable and healthy diets: Nutritional adequacy and environmental impact.
• Dietary guidelines for sustainability.
• Consumer behavior and food choice influences.
• Strategies for shifting consumption patterns (e.g., plant-rich diets, reduced meat).
• The role of food education and awareness campaigns.
• Practical session: Designing a public awareness campaign promoting a specific sustainable dietary change.

Module 7: Policy and Governance for Sustainable Food Systems

• National food policies and their alignment with sustainability goals.
• Multi-stakeholder platforms and governance mechanisms.
• Role of local governments in shaping urban food systems.
• Incentives and regulations for sustainable practices (e.g., subsidies, taxes).
• International frameworks and agreements (e.g., UN Food Systems Summit).
• Practical session: Analyzing a national or local food policy and identifying gaps or opportunities for sustainability.

Module 8: Climate Change and Food Systems Resilience

• Impacts of climate change on all components of food systems.
• Building climate resilience in food production and supply chains.
• Adaptation strategies for farmers and communities.
• Mitigation opportunities in food systems (e.g., reducing emissions from agriculture).
• Early warning systems and disaster risk reduction in food contexts.
• Practical session: Brainstorming climate resilience strategies for a food system vulnerable to a specific climate hazard (e.g., drought).

Module 9: Measurement and Assessment of Sustainable Food Systems

• Indicators for assessing food system sustainability (environmental, social, economic).
• Data collection methods for food system analysis.
• Life Cycle Assessment (LCA) basics for food products.
• Tools and frameworks for food system assessment (e.g., FAO's Food Systems Thinking).
• Reporting and communicating sustainability performance.
• Practical session: Selecting key indicators to assess the sustainability of a hypothetical food system initiative.

Module 10: Designing Sustainable Food Systems Interventions

• Principles of systems thinking in intervention design.
• Identifying leverage points for transformative change in food systems.
• Developing integrated, multi-stakeholder intervention plans.
• Budgeting and resource mobilization for sustainable food system projects.
• Monitoring, evaluation, and learning for adaptive management.
• Practical session: Participants work in groups to design a conceptual sustainable food system intervention for a specific challenge or region.

Requirements:

·       Participants should be reasonably proficient in English.

·       Applicants must live up to Armstrong Global Institute admission criteria.

Terms and Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2. What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3. Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4. The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@armstrongglobalinstitute.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254725012095 / +254724452588

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Armstrong Global Training & Development Center Limited should be paid in advance, 5 days to the training.

2. Invoice: We can send a bill directly to you or your company.

3. Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1. Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2. Participants may cancel attendance 14 days or more prior to the training commencement date.

3. No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location. For further inquiries, please contact us on Tel: +254720272325 / +254725012095 / +254724452588 or Email training@armstrongglobalinstitute.com

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@armstrongglobalinstitute.com or on Tel: +254720272325 / +254725012095 / +254724452588