The Covid-19 pandemic has exposed food system inequities that prioritize profits over public health. Students explore effects of unsustainable food production and consumption methods on food insecurity, obesity-influenced diseases and the environment and consider if food choices should be individual responsibility or government policy. Emphasis on roles for individuals, government, food industry, and civil society in determining food system goals and functions and how people can advocate for food systems that are healthier, more equitable, sustainable, and resilient.
