Courses Details

NUTR563: Transformative Food Systems

  • Graduate level
  • Residential
  • Fall, Winter term(s) for residential students;
  • 1.5 credit hour(s) for residential students;
  • Instructor(s): Jones, Andrew (Residential);
  • Prerequisites: Transformative Food Systems (TFS) Fellow or instructor permission.
  • Advisory Prerequisites: None
  • Description: This experientially-based course will build students’ equity competency – the knowledge, skills and values needed to recognize and address historical, structural inequities that pervade today’s food systems. The goal is to prepare reflective, visionary and strategic food systems leaders who use systems thinking, collaboration, and an ethics of justice.
  • Learning Objectives: 1) Examine diverse strategies for overcoming inequities, health challenges and environmental crises facing food systems across various dimensions, scales, and geographies, 2) Explore diverse career pathways for catalyzing food systems change, and 3) Reflect on how personal identities, values, implicit biases, and leadership styles shape efforts to transform food systems, 4) Practice interpersonal, communication and leadership skills needed for collective action.