Course DescriptionThis 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 will 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 will provide 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 will also gain the practical knowledge needed to advocate effectively for food justice
Course OutlineThis online course explores contemporary food system on a local, regional, and global scale through diverse theoretical, applied, and ethical perspectives.
April Michelle Enriquez