FOOD300

040419

The many social and environmental problems related to how we produce, distribute, and consume food force us to grapple with wide-ranging questions about the proper relationships between humans and food. Students in this course will explore cultural, environmental, and ethical disputes around food, including local and global food (in)security, the role of food in cultural preservation and revitalization, and approaches to sustainable food production. Students will evaluate ethical questions related to hunger, food labor, food technologies, and food markets. Students will also learn about the organizing strategies, ethical positions, and challenges of different efforts to achieve food justice both locally and internationally.

GRD - Regular Grades A, B, C, D, E

Undergraduate

CE - CL (Cross Listed), WE - WEC (Writing Emphasis Course)