NUTN 540 Sustainable and Equitable Food Systems

Credits: 2
This course surveys the interdisciplinary filed of food systems, providing an overview of the historical development of food systems, focusing on factors that determine opportunities and outcomes in terms of health, equity, sustainability, and access. Explores contemporary issues and approaches in food systems policy and practice, considering criteria, principles, and strategies for the development of sustainable and equitable food systems. Key issues explored include food policy, food insecurity, urban food environments, alternative food initiatives, and perspectives on food systems change. Students in the course consider and contextualize nutritionally focused interventions and outcomes in terms of food systems’ social dimensions. This course is Online, asynchronous.

Graded: A-F
May be taken only once for credit