This course will introduce students to food systems in the context of sustainability. Students will learn about the US food system as well as global aspects of food. Sustainability in agriculture will be explored from environmental, economic, and social aspects. The major challenges facing agriculture and food systems sustainability such as rapid climate change, environmental degradation of soil and water, water availability, and other natural resource depletion and will be studied. The course will look critically at our current food system in relation to human health and health policies and food access. Students will learn about what impacts food preferences and food consumption and how this relates to the food system.
The course will have extensive reading assignments on relevant topics and class discussions on those topics
Students will also:
- Interview food producers or food professionals
- Maintain a food and waste diary
- Conduct a supermarket analysis
- Do food shopper interviews
- Present a food report
- Research a food systems topic
- Grow food on the UD farm
The class will end with a shared dinner prepared by the students.