We're still actively developing this site. If you encounter any issues, please report them! - Report an issue

ISSUES IN FOOD SYSTEMS

AAE/C&ESOC/SOC 340
Course Description

With primary emphasis on the U.S., the course covers social, economic and biological dimensions of food systems. Using classroom and community experience, the course combines academic approaches with practitioner knowledge. A community project is required.

Prerequisties
Satisfies

This course does not satisfy any prerequisites.

Credits

3 to 4

Offered

Occasionally

Grade Point Average
3.74

-1.89% from Historical

Completion Rate
95.65%

-2.65% from Historical

A Rate
91.3%

7.02% from Historical

Class Size
23

-3.5% from Historical

2025 Fall Grade Distribution

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

Similar Courses

FOOD PRODUCTION SYSTEMS AND SUSTAINABILITY

DYSCI 471

Delves into aspects of natural sciences (biology and agricultural sciences) and social sciences underpinning the assessment of food production systems as related to a variety of outcomes including but not restricted to human and environmental health, air and water quality, greenhouse gases emission, land use, economic opportunity, social justice, as well as mitigation and adaptation to climate change, locally, regionally, domestically, across continents, and globally.

FOOD SYSTEMS AND SUPPLY CHAINS

AAE 422

Examination of the structure of supply chains for food and agriculture and key business decisions in the the broader context of food systems.

SOCIOLOGY OF AGRICULTURE

C&ESOC/SOC 650

Introduction to sociology of agriculture in advanced industrial-capitalist societies, including theoretical, historical, and empirical issues of agriculture in the United States.

LABOR IN GLOBAL FOOD SYSTEMS

C&ESOC/SOC 341

Overview of our current food system and how new technologies and globalization are reshaping it, focusing especially on the implications for workers throughout the food chain. Learn about the ways that social movements are working to reshape commodity chains by promoting local production, fair trade, and labor justice.

FOOD, CULTURE, AND SOCIETY

C&ESOC/SOC 222

Social and cultural dimensions of food production and consumption. Uses historical and cross-cultural analytical frameworks. Treats a wide variety of topics including indigenous, racial, and ethnic foodways, industrialized food systems, sustainable agriculture, movements for food justice.