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
This course is open only to students who are in the Online Graduate Certificate Program.
|Semester/Term||SIS Number||Meeting Time||Location||Instructors||Syllabus|
|Spring 2018||21633||N/A||Online||Robert Guillemin, Natalie Valpiani|