This six-week asynchronous online PE-credit course explores the global food system through its colonial origins, its modern structures of consolidation and power, and its far-reaching health, environmental, and human rights impacts. Students engage with 35 recorded lectures featuring speakers from around the world, offering diverse perspectives on how today’s food systems came to be and how they might be transformed toward greater justice and sustainability. Designed for compassionate learners, the course requires approximately two hours of work per week.
- Enseignant: Noah Levin
- Enseignant: Kelly Wilcox