Nutrition and Food Sciences: Farm to Table: Food Sys

This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.

Open to Degree and PACE students

Most of us know very little about the vast system of agricultural production, food processing, distribution, retailing, marketing, and catering that influences every food choice we make. Neither do we understand the cultural, political, and economic forces influencing food systems. In this course, we will explore the structure and function of contemporary food systems and connect and compare these systems to historical processes and models. We will ask questions about how the systems developed, the problems they are trying to solve, the unintended consequences, and the ways that they are and might be challenged and improved. In so doing, this course will introduce students to the broad, interdisciplinary type of thinking required to make sense of food systems.

Regular class attendance, preparation, and participation are expected.

The course grade will be based on regular participation, completion of multiple written assignments, and a final group project.