Partners
Topic outline
Food markets are more than places where food is bought and sold – they are key food environments that influence what people eat, the affordability of healthy diets and nutrition outcomes.
This course introduces the fundamental concepts and terminology needed to understand food markets within food systems, with a focus on wholesale and retail markets in low- and middle-income countries (LMICs).
Learners will explore the links between food markets, food environments, healthy diets and the nutrition transition, and examine why local food markets are strategic entry points for improving food security, nutrition and public health.
This course is intended for:
- Policymakers and public authorities at national, sub-national and local levels in LMICs.
- Key non-governmental actors shaping food systems, including:
- micro, small and medium enterprises (MSMEs);
- non-governmental organizations;
- market leaders and vendors; and
- community-based organizations.
- Academicians.
- Wholesale and retail food markets.
- What comprises healthy diets.
- The definition of food environments.
- The nutrition transition.
- The rise of supermarkets.
This course consists of two lessons of approximately 20 minutes duration each:
- Lesson 1 – Food markets and other related concepts
- Lesson 2 – The changing face of global diets
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Digital certification
This course offers certification. You will get your digital badge upon passing a final exam after completing the course and achieving a grade of at least 75%. Please click on the button below to complete the exam, or refer to our Certification section to learn more.
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