LABOR IN GLOBAL FOOD SYSTEMS

AAE/C&ESOC/SOC 340

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.

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.

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.

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.

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.