3.00 Credits
Students use ecological and systems-based theory to increase understandings of contemporary food systems, food landscapes, and nutrition challenges using the framework of sustainability. The course examines the chain of food production (supply chain), distribution, and consumption in complex conventional food systems, targeting post-harvest aspects of the food system, historical, and socio-cultural factors that drive human nutrition and food behavior. Students explore multiple levels of local and global food systems, including globalization and labor markets with a focus on practices that promote health, food security, and environmental sustainability within community food systems. Students also investigate alternatives to conventional food systems such as food cooperatives, community supported agriculture, agroecology, artisan farms, and organic food in the context of food management. Students will reflect and deepen their understanding of the role of businesses, consumers, and food and nutrition professionals in contemporary food systems, and apply what they learn to food, nutrition, and environmental challenges.