Need to Know
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Who is this course for?Students of the Holistic Nutrition online program -
Course length (start & watch when you want)2 hours of video content -
ExtrasLifetime access · Certificate of completion
Meet your course instructor
Dr. Angeli Chitale | BSc (Hons) ND
Angeli Chitale is a Queen’s University Graduate in Molecular Biology and Genetics. During her final year of post-grad level work in genetic research at the Department of Pathology, she treated her chronic knee injury with natural medicine - nutrition, herbs and supplements. The impact was so life changing, it inspired her to pursue formal studies and training in Naturopathic Medicine. While a student at The Canadian College of Naturopathic Medicine (CCNM), Angeli pursued further hands-on training in botanical medicine with the Ontario Herbalists Association. Upon graduation, she obtained further qualification in Restorative Medicine for the treatment of Thyroid, Adrenal and other endocrine/metabolic conditions. Angeli believes in contributing to the profession and has served as an Executive Board Member, Medical Editor for the LAND (Ontario Association of Naturopathic Doctors), Chair of the Naturopathic Legacy Committee and has worked overseas with NGOs such as Naturopathic Doctors International who provides natural medical care to patients in remote and isolated areas of Central America. Here, Angeli supervised clinical care in Women’s Clinics, taught Global Health, Botanical Medicine and Clinical skills to prospective ND candidates from all over North America. Angeli is a professional member of the AARM (Association for the Advancement of Restorative Medicine) and continues to remain politically active in enabling access to natural health for the Canadian public. Angeli views health as maintaining balance within all aspects of a person: emotional, mental, spiritual, environmental, social, physical - and that healing happens on all levels. When not consulting, Angeli enjoys learning, teaching, writing articles for publication, growing food, hiking, kayaking and landscape painting.
Course description
How did we get to a point where 50% of the world’s arable land is used for agriculture? While there is enough food produced to feed every person on this planet 3,500 calories per day, why does one in nine people on the planet go hungry? This course examines the impact of the dominant agricultural systems on the planet’s resources and the ecological crisis of our time. This course will introduce you to the history of agriculture and the development of contemporary food production models. You will examine economic, ecological, and natural principles of sustainability related to food production systems by critically analyzing topics like climate change, genetic resources, soil, water, land, traditional and contemporary food production, globalization, and food access inequities.
This course asks you to examine our role as eaters and consider the potential of localized food economies toward building a new paradigm for a sustainable future.
Upon completion of this course, you will have the ability to:
- Understand the defining elements in the relationship between food production and natural resources and how these key elements impact ecological sustainability.
- Comprehend what the real cost of the globalized food production model is, with an understanding of externalities, subsidies, and inequalities.
- Know the key factors of industrialized production.
- Understand how these key factors are related to the ecological crisis of our time.
- Analyze the myths of industrial agriculture.
- Know how these myths relate to production and ecological sustainability.
- Understand how production models and food movements impact local and global sustainability.
- Work toward stainable solutions.
