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Sustainable Food Systems Short Program

Sustainable Food Systems short course

This program, prepared by  the McGill School of Continuing Studies in collaboration with the Margaret A. Gilliam Institute for Global Food Security and the Faculty of Agricultural and Environmental Sciences, aims to provide a holistic understanding of one of the most pressing global issues of our time: ensuring sustainable food systems for all. Made up of two courses, the program provides an in-depth examination of the current challenges facing food security and best practices for the successful implementation of sustainable food technologies and innovations that meet the requirements of the producer, the retailer, and the consumer, while improving resource-use efficiency along agri-food value chains.

Current Challenges in Global Food Security (30 hours)

This course will examine the complexity of food security in both developed and developing settings, its multiple definitions, and methods to measure its severity. Focus will be placed on understanding emerging challenges in tackling global food security including building robust inter-sectoral partnerships for successful project management and bringing change to the most vulnerable communities.

Fundamentals of Sustainable Food Systems (30 hours)

The urgent need to sustainably feed a growing population is the focus of this course. Topic covered include the fundamental components to build sustainable food systems, including, but not limited to, the current mode of global food production, agricultural resource-use efficiency, climate change, malnutrition, postharvest management, and food wastage.


Course 1: $1080 CAD (Winter Term 2021)
Course 2: Summer 2021 (final dates and price to be confirmed)

Register now for Course 1: Current Challenges in Global Food Security



Dr. Patrick Cortbaoui

Dr. Patrick Cortbaoui is an agricultural engineer, food security consultant and project manager with over 12 years track record in providing solutions to alleviate food insecurity in different regions of the world including North America, Latin America & the Caribbean, Africa, Middle East and Asia. This is done through the establishment and implementation of pre-/postproduction technologies and sustainable food management strategies and programs that meet the requirements of the producer, the retailer and the consumer while improving resource-use efficiency along agri-food value chains.
Dr. Cortbaoui has wide expertise in management encompassing Research-for Development, Partnership Building and Resource Mobilization, Strategic and Operational Planning, Communication and Outreach Management, and Team Mentoring and Training.
He currently serves as the Managing Director at the Margaret A. Gilliam Institute for Global Food Security of McGill University, strengthening the Institute’s role and partnership between academia, the private sector, governments and NGOs. In this capacity, he oversees all operations, functions and activities of the Institute. He is responsible for giving the proper strategic direction and implementing a high-quality vision.
Dr. Cortbaoui received his PhD. in Bioresource Engineering from McGill University. His interest was to develop and validate engineering solutions to reducing post-harvest losses of fresh fruits and vegetables thereby increasing food availability without compromising the environment.

Dr. Nii Addy

Dr. Nii Addy is Assistant Professor (Research) at the Institute for the Study of International Development (ISID), McGill University. Prior to this, he was at the McGill Center for the Convergence of Health and Economics (MCCHE) in the Desautels Faculty of Management.
Dr. Addy’s work focuses on developing, implementing, and assessing strategies and policies for institutional change in multi-stakeholder partnerships spanning societal sectors (businesses, public agencies, and civil society organizations) and industrial sectors (education, agriculture, nutrition, health, etc.).
His interdisciplinary work combines qualitative and quantitative approaches, with the goal of informing how diverse stakeholders can work together effectively for sustainable development. He applies research in developing knowledge sharing tools, and in training leaders from various sectors as they engage in partnership processes for collective impact.
Dr. Addy works in both Anglophone and Francophone contexts. His current projects include cross-sector partnerships promoting entrepreneurship for improvements in agri-food, nutrition and health in North America and Sub-Saharan Africa (SSA). He has been a researcher and consultant on projects for a number of organizations, including the UK Department for International Development (DFID), the World Bank, the Hewlett Foundation, Mathematica Policy Research, Inc., and ICF International.
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