The Economics of Eating

Catalog description

We all eat. But why do we eat the way we do? The relationship between consumers with differing preferences and diverse food systems surrounding us has only been complicating, resulting in problems about eating on an international scope. Therefore, the need to better understand the contemporary way of eating, evaluate its economic viability and sustainability, and make informed decisions is pressing. This course is designed to stimulate students from a variety of backgrounds to think creatively and critically about these problems through the lens of economics, supported by cross-disciplinary perspectives, including marketing, nutritional sciences, public health, neuroscience, and agribusiness. This process establishes an understanding of the market forces influencing the decisions of producers and consumers involved in the production, transformation, and distribution of foods in a cross-national context.