Sustainable Food Systems

Catalog description

This course will examine the spatial associations between the various agents within the food environment such as the cost of food, spending patterns, source locations (where people are traveling from) and destinations (where people are traveling to) to procure food, both healthy and unhealthy, in concert with socio-economic variables. Furthermore, this course will analyze how the social, economic and global health conditions impact food environment regarding availability, access, and affordability of foods across regions.