DSOC 1300

Just Food: Exploring the Modern Food System

Course Description

Course information provided by the Courses of Study 2019-2020.

This course provides a comprehensive review of the modern food system from the green revolution to the industrialized model of today. It offers a critical perspective on existing paradigms and insights into alternative approaches for producing food security, environmental stewardship, and equity in an era of climate change. The course is taught by an interdisciplinary team of instructors who bring insights from both the biophysical and social sciences and will ask students to consider their food using a systems-thinking lens.

When Offered Fall.

Distribution Category (CA-AG, SBA-AG )
Course Attribute (CU-SBY)

• Describe key concepts across disciplines and perspectives related to the food system, including relationships between food, human society (including politics and culture) and the non-human environment.
• Describe some key historical and contemporary events, processes and concepts that have shaped the current food system.
• Apply systems thinking to describe current key debates, concepts, trade-offs, and challenges in the food system from multiple perspectives.
• Communicate factual aspects of the impact of climate change on global food system.
• Evaluate assumptions and values about food systems that underpin one's own thinking and that of others, connect personal values and beliefs to diet and nutritional choices.
• Apply and synthesize scientific evidence in support of arguments that address food systems research questions.
• Analyze and critically evaluate food systems research results and policies for evidence-based assessments and ethical decision-making.
• Engage in respectful dialogue, collaborative teamwork, and problem-solving with those of differing viewpoints and backgrounds.

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