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SOC 341

LABOR IN GLOBAL FOOD SYSTEMS

3 credits.

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.

Prerequisites & course information

Requisites: 3 credits in C&E SOC or SOC 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 2023 Learning Outcomes: 1. Describe food commodity chains, the workers at the chains' nodes, and the systems of power that govern the chain Audience: Undergraduate 2. Place an understanding of local social conditions and change in the global context of rural and urban life, including political, ecological, economic, geographic, historical, and cultural dimensions of the food system Audience: Undergraduate 3. Frame independent research projects based on sociological articles Audience: Undergraduate 4. Apply interview methodologies to gain knowledge of a type of food system labor Audience: Undergraduate 5. Ethically apply research methods, such as qualitative, quantitative, historical, interdisciplinary, participatory, and action approaches, and evaluate findings Audience: Undergraduate 6. Demonstrate excellent verbal and written communication skills that are applicable in a professional setting Audience: Undergraduate Learning Outcomes: 1. Describe food commodity chains, the workers at the chains' nodes, and the systems of power that govern the chain Audience: Undergraduate 2. Place an understanding of local social conditions and change in the global context of rural and urban life, including political, ecological, economic, geographic, historical, and cultural dimensions of the food system Audience: Undergraduate 3. Frame independent research projects based on sociological articles Audience: Undergraduate 4. Apply interview methodologies to gain knowledge of a type of food system labor Audience: Undergraduate 5. Ethically apply research methods, such as qualitative, quantitative, historical, interdisciplinary, participatory, and action approaches, and evaluate findings Audience: Undergraduate 6. Demonstrate excellent verbal and written communication skills that are applicable in a professional setting Audience: Undergraduate

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