Food, Health, and Environment

This course examines the interactions between food production and consumption, health, and environment through environmental and food justice lenses. Building on concepts developed in Food Studies I, it explores topics such as public health disparities and their structural causes, environmental toxins in the food system and their impact on workers and consumers, as well as policies that have or could impact these outcomes, in both historical and contemporary contexts. Students will work together to apply classroom knowledge to investigating food security and health at the neighborhood level in NYC. The course includes field trips and/or guest lectures to complement readings, assignments, and in class discussions.

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