Overview

Field to Fork

In an age of the 4000 km caesar salad and the 100 mile diet, with 800 million hungry people on Earth and over 1 billion overweight, understanding the "food system" is a hot item on the menu. How do we, and how should we eat for the 21st century? How do we build the sustainable local and global food systems we want? This course explores these questions by following food's circular journey - from the farm fields where heirloom and biotech seeds are sown; into chick McNugget and atrisanal cheese factories; out to A&P, farmers markets, and restaurants; onto our dinner tables, forks and taste buds; and back to the beginning via composters and landfills. Its a wild mix, including issues like biotechnology, organic farming, globalization, climate change, peak oil, water scarcity, food security, obesity, hunger, the global food price crisis. At the centre of the course, and certificate program, it serves as an introduction for, are the practical opportunities and challenges of making food system changes happen on local and global political, econcomic and ecological fields.

Course Code: 
FDMG-1068
Area of Interest: 
Culinary, Hospitality, Recreation & Tourism

Course Offerings

Fall 2019

September 10, 2019 to December 17, 2019
$398.40
Delivery:
Online
Campus Code:
London Campus Off Site
Days & Times:
Section Number: 50LC
Refund Policy: 14 days after course start date