FOOD FRONTLINES: SECURITY, SUSTAINABILITY, AND SURVIVAL

GEN&WS 472

Approaches human relationships with food from micro to macro levels. Considers personal and interpersonal relationships with food, examining the social, cultural, and political meanings of food at various intersections of identity (gender, race, class, ability, age, etc.), and within different institutions such as family, education, and religion. Asks questions about personal/individual responsibility in relation to food, and the role of communities, municipalities, governments, and global entities in determining what people eat and how. Explores the gendered, raced, and classed politics of food systems; questions of sovereignty, sustainability, access, regulation, dissemination, and policy making. Examines the cultural, ecological, and economic implications of the ways food is perceived, produced, and consumed across cultures.

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.

PLPATH 311

Isn't having enough food a basic human right? Exploration of the drivers of food insecurity: barriers to food production (pests, land availability, climate), barriers to food availability (politics, price, biofuels), and a greater need due to population growth. Examination of solutions to food insecurity.

FOODSCI 180

Explores diet-related diseases in the United States and their disproportionate effect on Black Indigenous and People of Color (BIPOC) and other underserved or vulnerable populations. Integrates the principles of food science, nutrition, and public health to understand food systems, food disparities, and health disparities. Examines emerging solutions to improve health outcomes in the United States through more just, inclusive, and sustainable 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.