FSTC29H3: Global Foods, Local Seeds

This course explores familiar foods - from field to plate and microbiome - as plants, seeds, crops, comestibles, commodities, and nutrients. Case-studies select from chocolate, tea, coffee, sugar, grains, and produce. Topics include socio-cultural, socio-political, and nutritional transitions, evolving supply chains, and climate change impact on production and consumption.

Any 9.5 credits
Social and Behavioural Sciences
University-Based Experience
Priority will be given to students enrolled in the Food Studies and Environmental Studies programs. Additional students will be admitted as space permits.