Executive Certificate in Food Economics

About this Podcast

HOST: Welcome to our podcast, today I'm thrilled to be joined by Dr. Sarah Peterson, an expert in food economics and the lead instructor for the Executive Certificate in Food Economics. Dr. Peterson, welcome! GUEST: Thank you for having me! I'm excited to be here. HOST: Let's dive right in. Can you share with us what initially drew you to the field of food economics? GUEST: Absolutely! I've always been fascinated by the economic aspects of food production and consumption. It's a unique intersection of economics, agriculture, and social welfare that really intrigued me. HOST: Interesting. Now, could you highlight some current trends in the food industry that learners can expect to cover in this course? GUEST: Of course. We discuss topics like the economics of sustainable food systems, the impact of technology on food production, and the growing importance of food security in global policy. HOST: Those are indeed critical issues. Now, every field has its challenges. From your perspective, what would you say are some of the biggest challenges faced in food economics today? GUEST: One major challenge is balancing the need for profitability in the food industry with the necessity of ensuring food security and sustainability. It's a delicate balance that requires careful economic analysis and strategic decision-making. HOST: That's a tough yet important task. Looking ahead, how do you see the future of food economics evolving over the next few years? GUEST: I believe we'll see an increased focus on sustainable practices, digitalization in food production, and more comprehensive food policies to address global challenges like climate change and population growth. HOST: It's clear that this course is well-positioned to prepare professionals for the future of the food industry. Dr. Peterson, thank you so much for joining us today and sharing your insights on the Executive Certificate in Food Economics. GUEST: My pleasure! Thanks for having me.