Sustainable Food: Production and ConsumptionSemester Course

Program
Sustainability
Week-Long Study Tour
Italy
Core Course Week Study Tour
Eastern Denmark
Major Discipline(s)
Environmental Studies, Public Policy, Sustainability
Type
Core Course
Available
Fall/Spring semester
Credit(s)
3

This course focuses on concrete and innovative solutions that reshape our connection to food. These solutions recognize and address the environmental and social impacts of food. Critical questions include: What is the true cost of food? How can we achieve more sustainable diets while producing less waste? Does food activism make a difference? What do pioneering restaurants and food entrepreneurs teach us? How do cities help shape more sustainable food practices?

Related Discipline(s)

This course would also be of interest to the following discipline(s):
Food Studies, Sociology

Faculty

Ed Romein

DIS Copenhagen Semester Faculty

Ph.D. candidate (Philosophy, Erasmus University Rotterdam). M.A. Philosophy (Erasmus University Rotterdam, 2003). M.A. Art History (Leiden University, 2000), M.Sc. Economics (Erasmus University Rotterdam, 1999). Research consultant in urban development at Urban Sense Research and Advisory (2008-2012). Consultant and educator in city management and public policy at Netherlands School of Public Administration (2001-2007). With DIS since 2014.