Sustainable development in food is becoming increasingly important in the agri-food sector and the global economy, in political debates, and in many consumers’ minds. In this course, we look into current sustainability trends in food consumerism and production, how these have come about, and their impact in cultural, economic, and even artistic terms. Through conversations with farmers, chefs, artisans, food policy organizations, and food entrepreneurs you learn about what Danes eat and how they respond to current food issues, while also getting acquainted with general anthropological and political perspectives on the topic of food, taste, and waste.
Related Discipline(s)
This summer course would also be of interest to the following discipline(s):History, Public Policy
