Perspectives on sustainable food systems and sustainable diets will address social, economic, governance, health, cultural, and environmental dimensions. Systems-based, multi-disciplinary approaches are key to understanding these from holistic perspectives. Topics covered include biodiversity, climate change, local food systems, food waste, livestock/meat; literacy; oceans & seafood; water and beverages; sustainable dietary guidelines. A particular emphasis is sustainable diets and dietary guidance; specifically, how can food consumption serve as a critical change model for producing a more sustainable food system? The course emphasizes active class participation, including student-led presentations and group activities designed to build skills in applying sustainability and food system concepts to real-world situations. Assignments will focus on understanding the interplay of multiple facets of sustainable food systems, and how to navigate their complexities to produce practical outcomes in domains such as public policy, agricultural and food industry practices, public health nutrition, NGO advocacy, and communications. There are no course prerequisites, but as an advanced course, first year students should have a reasonable background in food systems education and/or experience. If unsure, please contact the instructor or enroll and come to the first class to evaluate your readiness for it.
Food Systems and Sustainable Diets
First year students should have reasonable background in food systems education and/or experience. If unsure, please contact the instructor or enroll and come to the first class to evaluate your readiness for it. Graduate standing or instructor consent.