By preparing and distributing food, food processors, wholesalers, and retailers transform the very nature of what we eat and establish the economic, social and environmental terms that shape much of the food system. This course will examine the dominant food system and explore the alternative strategies that seek to provide a reliable, equitable, and sustainable food supply from the “middle of the food system.”
Sustainable Food Systems and Markets
Not open to Friedman degree students.
|Semester/Term||SIS Number||Meeting Time||Location||Instructors|
|Spring 2020||22830||N/A||Online||Robert Guillemin, Natalie Valpiani|