ES 3420: Food and Culture

3 Credit Hours

Prerequisite: Nutritional Science Minor; ES 2500.
This course explores how food behaviors are influenced by geography, nationality, social class, history and religion. Students will evaluate food systems at local and global levels, focusing on how food is produced, transformed, distributed, consumed, and how food waste is managed. Students will also explore sustainable food practices and what certain cultures are doing to minimize food production’s negative impact on climate change.