This course explores the theory and practice of sustainable eating in a local food system and around the world. Students will learn about sustainable agriculture and food in their local area and will meet virtually with students at partner campuses in Massachusetts (USA), Taiwan, Vienna, and New Orleans (USA). Collaborative sessions will give students access to a global perspective on food practices, local food, and farming including aquaculture. The course features field trips to local farms for interactive workshops with farmers and guest speakers. We will examine sustainable food from multiple perspectives: consumers, policy-makers, and farmers/producers. The course will include oral presentations, short papers, and a collaborative final project. No prerequisites.
This course is not offered every semester. If your campus is offering the course, visit your institutions' course registration site to enroll.