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This course explores the economic, socio-cultural, policy and health perspectives of community food systems using a multidisciplinary and systems-level framework. Students will use a systems framework to critically examine local and global food challenges related to food insecurity, food justice and food sovereignty, food waste and sustainable approaches to addressing food challenges. Novel aspects of this course include student experiential learning opportunities that include service learning with community partners addressing local food challenges, team building through group work and in-class discussion and development of personal food ethic provocative proposition.

Prerequisite:Junior or senior standing

Typically offered in Fall only