Master of Public Policy  

Sustainability and food: Theories, concepts, practices

Food sustainability increasingly appears as a panacea for a large scope of ills—be they social, economic or environmental. This project course introduces students to thinking critically and creatively about the link between sustainability and food production as well as consumption. What practices can foster food sustainability? How can they be measured, and how can they be facilitated by policy? How do successful policies look like? The course will confront students with various perspectives, from farmers, to political decision-makers, activists and corporations. It will then turn to a practical issue, e.g. the urban-rural divide or obesity, in order to address them via food-related projects.

This course is for 1st year MPP students only.

Instructor