FDST 1003 - Food Systems

Description
The supermarket has become has become the last stop in an increasingly complex global food system, spurring a growing movement to re-regionalize the food system. In this course, students will examine key economic, social, demographic, environmental, and ethical issues that currently shape our systems of food production, distribution, and consumption. Through texts and research, students will examine how food is grown, processed, transported and distributed, reviewing along the way the federal, state and local policies that shape how those foods are consumed. Students will gain an understanding of how animals and plants are raised for food, as well as how food labels and food claims are made on packages and in advertising. Group projects trace a variety of food products and provide an in-depth look at environmental impacts, animal welfare, human health and labor practices that make up the food system. The course will also cover the effect of international trade and immigration policies, exploring the concept of food sovereignty in the United States and around the world.

Pre-Requisite
NONE

3 Credit Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
At the conclusion of this course, students should have the ability to:

dentify and analyze elements of the food system while identifying specific issues with sourcingand supply chains.
Define the impact of policy on agriculture, food systems, and human and environmental health.
Participate effectively in a group, applying skills to community-oriented projects related tothe local food system.
Recognize the breadth of careers in the food/ag sectors.

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Food System Governance
Antibiotics, Fertilizers and Pesticides
Factory Farming
Local Hunger and Global Food Waste
Health, Obesity and Food as Public Policy
Ethics of Labor on the Land
Local Food System Infrastructure
Race, Class and Food Deserts
Sourcing and Supply Chains
Seeds, Soil and Sovereignty
Water: People vs. Profits

Learning activities

Lectures
Assigned Readings
Fieldtrip
Class Discussions

Assessments

Quizzes/exams
Student Participation in class discussions
Food Insecurity Project

Grading Guidelines

90% weighted average score or above on all graded assignments = ‘A’
80%-89% weighted average score on all graded assignments = ‘B’
70%-79% weighted average score on all graded assignments = ‘C’
60%-69% weighted average score on all graded assignments = ‘D’
Less than 60% weighted average score on all graded assignments = ‘F’