Description: This course offers a unique opportunity for students to gain an interdisciplinary overview of crises and opportunities in today's food system through a weekly lecture series bringing high-profile speakers to campus from diverse sectors: academia, grassroots movements, public health, farming, and more. Designed as an academic-community partnership, the course is led by a UM faculty member (Leung) with a leader in food justice in Detroit (Hebron), along with the program manager of the UM Sustainable Food Systems Initiative (Shapiro).
Learning Objectives: 1) Describe the term "food system" and influencing factors
2) Discuss how food systems impact public and environmental health
3) Describe strategies to promote health equity within local and national food systems
4) Propose opportunities for improving the food system and the social and environmental levels
This course is cross-listed with EAS 639
NUR518 (pending) in the SEAS, LSA Program in the Environment, SPH Nutritional Sciences department.