ISSUES IN FOOD SYSTEMS
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.
Prerequisites & course information
Requisites: SOC/C&E SOC 140 , SOC 181 , 210 , or 211 Course Designation: Core GenEd - Social & Behavioral Science Breadth - Social Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Analyze the community food system from production, distribution, and consumption including cultural, environmental and social factors that influence food options. Audience: Undergraduate 2. Investigate strategies communities engage to access nutrient-rich foods, including food justice/security/sovereignty movements Audience: Undergraduate 3. Develop and conduct survey research and family oral histories to understand the significance of cultural food ways Audience: Undergraduate Learning Outcomes: 1. Analyze the community food system from production, distribution, and consumption including cultural, environmental and social factors that influence food options. Audience: Undergraduate 2. Investigate strategies communities engage to access nutrient-rich foods, including food justice/security/sovereignty movements Audience: Undergraduate 3. Develop and conduct survey research and family oral histories to understand the significance of cultural food ways Audience: Undergraduate
Sources
Catalogue variants
- ISSUES IN FOOD SYSTEMS · 3-4 credits.