Food Justice and Policy

This course examines the role of policy in determining WHAT we eat, WHO experiences barriers to access to safe, healthy, local, fairly produced foods, and HOW we create equity and sustainability in our local food system. We will start by looking at the basic components of our food system: production, distribution, and consumption. We will then examine systemic structures of race, class, citizenship and ability as they relate to access to healthy local food. The course-work concludes with an in-depth look at food sovereignty, the right of communities to choose how their food is produced and what they consume, the impact of agribusiness and the concentration of resources into the hands of a few corporations, and the dramatic effect U.S. food policies have on the rest of the world. Students will have the opportunity to do research and analysis useful to those working for food change in the Pioneer Valley region.

Course Details

Campus: 
Amherst
Format: 
Online
Level: 
Undergraduate
Subject: 
Animal Sciences
Sustainability Studies
Wildlife and Fisheries Conservation
Environmental Studies
Plant, Soil & Insect Science
Natural Resources Conservation
Natural Science
Regional Planning
Number: 
STOCKSCH 356
Semester: 
Summer 2018
Registration Status: 
Closed
Registration: 
Monday, March 12, 2018 to Friday, May 25, 2018