Interlinked food, energy, water, and climate crises, and a global rise in diet-related disease amidst widespread hunger have re-focused public attention on the deficiencies and complexities of the global food system. While industrial food systems drive many of these well-documented social, ecological, and health crises, a diversity of alternatives are also demonstrating that food systems can be resource conserving, equitable, and health promoting. To scale up these hopeful models, actions are needed across multiple dimensions to: reconnect agriculture with ecological systems, reshape production and processing to be more nutrition-sensitive, and ensure that policies and institutions that impact the food system safeguard social equity and the environment. As a result, demand is growing for interdisciplinary scholars and professionals equipped to critically analyze and address the complex challenges of sustainable food production and global food security. Responding to that need, students in this course will gain interdisciplinary knowledge of food systems and link theory with practice through experiential learning and dialogue-based inquiry. Benefitting from collaborative instruction that draws on the expertise of two professors from two different departments, students will learn to incorporate multiple perspectives from local to global levels, examine how those perspectives are underpinned by different epistemologies and value systems, and develop critical and systems thinking.