FSP 603 - Environmental Resilience and Food Systems

Today, we are confronting a series of interlocking crises–ecological, social, and economic–in which the food system takes center stage. How do we confront and address the nature of our times? This course is designed to provide students with an advanced knowledge of the food system as it relates to environmental sustainability and resilience. We will use critical conceptual frameworks to examine the way social and ecological processes organize the food system. After critically appraising the industrial food system, we will explore practical actions communities are taking to realize ecologically just and sustainable food systems. This course provides students with theories, concepts, and tools for analyzing environmental and social issues within the food system and adequately addressing them.

Prerequisite(s):
Co-requisite(s):
Credits: 3

Course Typically Offered: Spring Semester
Course Type: Food Studies Program