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Instructor: Na Zuo
Tues/Thurs | 12:30 PM - 1:45 PM | In-Person
This course familiarizes students with the food economy and its efficiencies while identifying where gaps occur as food flows from producers to consumers. These gaps frequently lead to food insecurity with a less healthy populous, as well as food waste, an issue in more developed societies. By examining 1) the food supply chain and markets, 2) food insecurity, 3) food loss and waste along the food supply chain and 4) food policies, students will gain insights into the economic forces that shape the food system. This course stimulates critical thinking and problem solving through economic and policy perspectives, which may lead to potential resolutions for those who struggle to afford and consume healthy, wholesome foods.