Advisory Prerequisites: An introductory course in biology, environmental science, ecology, urban planning, food policy, epidemiology, and/or human nutrition
Description: This course teaches about food systems through interdisciplinary, experiential learning and dialogue-based inquiry. In addition to learning how to bridge worldviews and apply systems thinking, students will study the unique perspectives of public health nutritionists involved in addressing complex food systems problems.
Course Goals: During this course, students will:
1) study the characteristics, outcomes, objectives and values of different contemporary food systems in the Global North and South;
2) analyze and critique peer-reviewed literature examining the processes and outcomes of food systems models through an interdisciplinary lens;
3) practice communicating ideas about food systems in oral presentations to peers in a group setting;
4) participate as a member of a multidisciplinary team;
5) engage with food systems stakeholders in classroom and field settings; and
6) explore their own and others' diverse values and viewpoints about food systems based on supporting evidence.
Competencies: Upon completion of this course, students will be able to:
1) describe key concepts across disciplines and perspectives related to sustainable food systems;
2) evaluate assumptions and values about food systems that underpin one's own thinking and that of others;
3) apply and synthesize scientific evidence in support of arguments that address food systems research questions;
4) analyze and critically evaluate food systems research results for evidence-based assessments and ethical decision-making;
5) communicate clearly and effectively about food systems through writing and oral presentations in a professional setting of diverse peers; and
6) engage in respectful dialogue, collaborative teamwork, and problem-solving with those of differing viewpoints and backgrounds.