Foundations of Sustainable Food Systems

Department Numbers
Department 1: 
EAS
Number 1: 
501.038
Department 2: 
URP
Number 2: 
427
Department 3: 
ENVIRON
Number 3: 
462.001
Department 4: 
URP
Number 4: 
527.001
Description: 
Today we have entered a new geological epoch – the Anthropocene – characterized by unprecedented human alteration of global processes. This fast-paced global change both affects and is affected by agriculture. Concurrent food, energy, water, and climate crises, and a global rise in obesity amidst widespread hunger and undernutrition, have re-focused public attention on the deficiencies and complexities of the global food system. The dominant industrial food system has increasingly well-documented social, ecological, and health-related costs. Yet, a diversity of ‘alternative’ food systems demonstrates that agriculture can be resource conserving, equitable, and
health promoting.
 
Increasing food system sustainability requires interdisciplinarity along multiple dimensions: reconnecting agriculture with ecological systems, reshaping food production systems to be more nutrition-sensitive, and ensuring that policies and institutions that impact the food system safeguard social equity and the environment. Linking theory and practice is also essential, involving the diverse range of actors moving food from farm to fork. As a result, demand is growing for interdisciplinary scholars and other professionals who are equipped to analyze and address the complex challenges of sustainable food production and global food and nutrition security.
 
This course will offer a unique opportunity for students to gain interdisciplinary knowledge of food systems and to integrate theory and practice through experiential learning and dialogue-based inquiry both on campus and in the community. Interdisciplinary research and education require bridging worldviews and recognizing the values implicit in different disciplinary and theoretical perspectives. This course will incorporate multiple perspectives, from local to global levels, as well as an understanding of how those perspectives are underpinned by different epistemologies and value systems. That is, this course directly engages with values, exploring how they shape food
systems. Benefitting from collaborative interdisciplinary instruction that draws on the expertise of three professors from three different departments, students will develop competencies and cognitive skills in the area of food system sustainability including critical and systems thinking, creativity, and analytical ability.
 
Syllabus upload: 

Credits

Minimum Credits: 
3
Maximum Credits: 
3
Undergrad: 
Yes
Graduate: 
Yes

Terms Offered

Fall Semester: 
Yes
Winter Semester: 
No