Food Systems: Comparative Food Systems

Explores food production systems looking at social, economical, environmental dimensions; draws from multiple disciplines such as economics, sociology, agronomy, biology, geography, and history; critically explore scales of agriculture from very small-scale to very large. Prerequisite: CDAE 1020 or CDAE 1040 or NFS 1073. Cross-listed with: CDAE 2080.

Prereqs: CDAE 1020 or 1040 or NFS 1073; Cross listed with CDAE 2080 A; Total combined enrollment: 40 Open to Degree and PACE students

This course examines global and local food systems through comparative and interdisciplinary lenses. Students will analyze the structural, social, and environmental complexities of food production and distribution, considering how geography, policy, ideology, governance, social movements, and resource management shape food systems outcomes. Drawing on frameworks such as systems thinking, just transitions, and common pool resource management, the course highlights the interconnectedness and resilience of food systems in diverse contexts. The course emphasizes collaborative learning through group projects, peer facilitation, and Socratic discussions, equipping students with analytical tools and practical strategies to address contemporary food system challenges.

Learning Objectives: By the end of this course, students will be able to: 1. Analyze food systems: Examine the social, environmental, and economic dimensions of food systems and discern their interconnectedness across local and global contexts. 2. Critique policies and practices: Assess how policies, resource management strategies, and social movements influence food production, distribution, and equity. 3. Apply frameworks: Utilize interdisciplinary frameworks such as systems thinking and resource management design to understand and address complex challenges within food systems. 4. Compare systems: Identify and analyze the constraints and opportunities of various food systems, including those shaped by geographic, cultural, and ecological factors. 5. Engage in collaboration: Contribute effectively to team projects by integrating diverse perspectives, co-creating knowledge, and communicating findings with clarity and purpose. 6. Practice peer leadership: Facilitate small-group discussions by guiding dialogue, encouraging inclusive participation, and synthesizing ideas to deepen collective learning. 7. Propose solutions: Develop evidence-based approaches to improve food systems by addressing challenges such as sustainability, resilience, and equity. 8. Develop critical thinking: Reflect on diverse perspectives and integrate research, theory, and practical examples to engage deeply with food system issues.