38:180 or 3 credit hours of 100 level Sociology or permission of Instructor
This course is about the production and consumption of food at global and local scales. The course examines how food production has become increasingly globalized and industrialized and the implications for environmental sustainability and social justice. Recent alternatives to the industrialization and globalization of food are explored, including movements for food sovereignty and food justice, local food initiatives, fair trade, and organic food. This is a seminar-style class, with critical discussion and analysis of readings and other class material expected.
- Instructor: Kristen Lowitt