This online course explores contemporary food system on a local, regional, and global scale through diverse theoretical, applied, and ethical perspectives.
What you can learn.
- Establish a critical awareness of the key food justice issues
- Understand how food justice issues affect consumers and employees of the food system
- Develop the ability to apply food justice to personal, professional, and institutional food choices
About this course:This online course examines food justice from diverse theoretical, applied, and ethical perspectives (e.g., socioeconomic class, race and ethnicity, culture, access and equity, law, economy, ecology, sovereignty, health, and wellbeing). We survey food justice organizations and initiatives working to create and maintain healthy and sustainable food systems locally, regionally, and globally. The course explores the contemporary food system by examining food production, distribution, and consumption and their impacts on the quality of life of food producers, workers and consumers. The course provides a framework for understanding and addressing issues of food justice; specifically, the role of policy and politics in determining what we eat, who experiences the costs and benefits of contemporary/industrial food systems, and how we can build equity and sustainability for our food system. Upon completion of the course, students will have a working understanding of established and emerging approaches to the challenges of improving and promoting food justice. Students also gain the practical knowledge needed to advocate effectively for food justice.
Winter 2020 Schedule
Hybrid courses utilize a combination of in-person classroom meetings and online meetings.
Enrollment limited. Enrollment Deadline: January 10, 2020. Internet access required. Materials required.