FDST 1003H - Food Systems

Description
The supermarket 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. Students will examine how food is grown, processed, transported and distributed while learning the federal, state and local policies that shape how those foods are consumed. Students will gain a fundamental understanding of the various methods used to raise animals and plants for food and the social justice issues surrounding production. The class will provide an in-depth look at the environmental, economic, and public health impacts of our industrialized 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. This is an honors course. Please refer to the NWACC Honors Program section in the current catalog for more information.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
45 lecture and contact hours

3 Faculty Load Hour(s)

Semesters Offered
Fall and Spring

ACTS Equivalent
None

Grade Mode
A-F

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

•Identify 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 of learners, applying skills to community-oriented projectsrelated to the local food system.
•Understand the breadth of careers in the food/ag sectors.

This is an honors course. Please refer to the NWACC Honors Program section in the current catalog for more information.

Honors Outcomes

Honors classes promote the following core values:
Community students will demonstrate civic engagement through Service Learning and exploration of local, national, and global communities.
Curiosity students will cultivate personal and intellectual curiosity through investigation, discussion, and scholarship.
Diversity students will explore multiple perspectives through interdisciplinary learning.

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

• Research paper focusing on an aspect of the local food system
Assessments
• Quizzes/exams
• Student Participation in class discussions
• Food Insecurity Project

Grading Guidelines:
N/A