Food for Thought

Catalog description

We all eat and most of us love food, but do we ever think about how and where our food is produced? In this course, we stop to think about both the practical and ethical issues surrounding our food choices, including culture, nutrition, economics, marketing and distribution, environmental and human impact, and the effect of personal choice. Experiential component: Multiple trips to food production and distribution centers, food stamp budget or social welfare simulation, and/or service learning at foodbank/soup lines.