The Friedman School pursues cutting-edge research and education from cell to society, including in molecular nutrition, human metabolism, population studies, clinical trials, nutrition interventions and behavior change, communication, food systems and sustainability, global food insecurity, humanitarian crises, and food economics and policy.
The role of the corporation in achieving societal goals is controversial and has evolved over time. The food industry in particular has the potential to impact human health, food access, ecological sustainability, working conditions, and community well-being. This course will provide students with an overview of prevailing theories of the social responsibilities of corporations; how CSR activities may benefit food businesses; how businesses can conduct, monitor, and measure the impacts of CSR practices; how consumers respond to these efforts; and emerging topics relevant to CSR in the food industry. We will draw upon academic research, case studies, and insights from current professionals to illustrate these concepts.