Food Systems and Sustainability

Catalog description

This course explores the complex relationship between food systems, sustainability, and health, with a focus on integrating principles of culinary medicine. Students will examine the environmental, social, and economic dimensions of food production, distribution, and consumption, while gaining a deep understanding of how sustainable practices in food systems can impact public health outcomes. Students will explore culinary medicine principles learning how cooking and food preparation techniques can be optimized to promote health and prevent disease across diverse populations to bring optimal nutrition outcomes to minimize health inequities. Professional Setting Placement Hours associated with this course.