In this course, students will investigate the meaning of food systems and sustainability. The theoretical underpinnings of food system studies will be introduced and critically examined using interdisciplinary approaches (e.g., agriculture, anthropology, social sciences, planning, community nutrition, food security, economics, environmental resource management). Students will learn the importance of sustainability models pertaining to global resource limitations, ecosystem degradation, and societal well-being, function and development.

Level: GR

Attributes: ARTS, F2E2, F8C1

In this course, students will investigate the underlying requirements for food production, including land, water, and resources, and how the production of food has impacted these in turn. Students will learn about the relationship between food production and the environment, including the impact of climate change on food systems.

Level: GR

Prerequisite(s): SFSS 6100

Attributes: ARTS, F2E2, F8C1

In this course, students will critically examine the economic underpinnings and outcomes of the industrial, global food system through a food security and food system sustainability lens. The economic foundation and environment required for a robust, sustainable food system will be gauged and requisite policy and regulatory strategy be explored. Through case studies, students will learn about the applicability and limitations of a variety of economic analysis tools used in food system studies.

Level: GR

Prerequisite(s): SFSS 6100

Attributes: ARTS, F2E2, F8C1

Students will examine the nexus of food system, community and household health, food insecurity, food sovereignty, culture and food policy and politics in order to acquire a conceptual understanding of the links between the modern industrialized food system and community and population health. Students will cover topics related to the social, cultural, and health impacts of food systems as well as the effects of the socioeconomic, political, cultural and psychological factors on food choices and health. Students will evaluate current agricultural policies, examine policy barriers to alternative food systems and explore policy development and policy change.

Level: GR

Prerequisite(s): SFSS 6100

Attributes: ARTS, F2E2, F8C1

This course explores the evolution and structure of food systems through economic, social, and ecological lenses. Students will develop an understanding of the dynamics between regional and global food systems and their respective paradigms. Through the application of design-thinking methodologies, students will apply design metrics to assess the sustainability of food systems.

Level: GR

Prerequisite(s): SFSS 6100

Attributes: ARTS, F2E2, F8C1

In this course, students will engage in community-based learning. They will identify, study and assess the nature and basis of a sustainable food-system challenge or opportunity in their community. Students will develop, with input from stakeholders and/or participation of relevant food system actors, a program plan (inclusive of strategic activity/ actions, roles and relationships of food system actors, timelines, budgets and budgetary consideration, and anticipated limitation, pitfalls and outcomes) addressing the challenge/ opportunity. Faculty approval of the project is required.

Level: GR

Prerequisite(s): All of SFSS 6100, 6110, 6120, 6130, and 6140

Attributes: ARTS, F2E2, F8C1