This course will reflect on challenges in the current food system, both locally and globally, and seek solutions to them.
Challenges include nutritional deficits, unjust labor practices, the overuse of natural resources, and threats to the earth’s biodiversity. Faculty and students will work together in teams to research and analyze today’s food system from interdisciplinary perspectives, with an emphasis on the humanities, which encourage reflection about the history of food production, the meaning of food in people’s lives, the values embedded in food choices, and other relationships between food and the environment, human identities, traditions, and cultures. This Lab course will culminate in the development of new ideas and solutions to the food system’s problems. Those ideas and solutions will be shared with the public at the end of the semester.
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