What will I learn?

Overview

An exploration of the social, cultural, and economic forces that influence contemporary human diets.

This truly unique course provides an introductory exploration of the social, cultural, and economic forces that influence contemporary human diets. Through the combination of interrelated lectures by expert practitioners and hands-on experience planting, tending, harvesting, cooking, and eating food from Stanford’s dining hall gardens, students will learn to think critically about modern agricultural practices and the relationship between cuisine and human and ecological health outcomes. Students will also learn and apply basic practices of human-centered design to develop simple frameworks for understanding various eating behaviors in Stanford’s dining halls and to develop and test hypotheses for how R&DE Stanford Dining might influence eating behaviors to affect more sustainable outcomes for people and the planet. This class is offered through the FEED Collaborative in the School of Earth, Energy and Environmental Sciences.

Learn with 

Teaching Team

Dara Silverstein

Sustainable Food Program Manager, R&DE

Matt Rothe

Co-founder and Director of the FEED Collaborative at Stanford

Contact Us 

Questions? 

matt@dschool.stanford.edu 

Details

 

  • Fall 2017
  • EARTHSYS 148
  • Wed + Fri: 10:30a to 12:20p
  • 3 Units
  • Letter Grade
  • Studio 1 

Apply

Admission by application. 

Apply

Accepting 16 students

Open to Undergraduate Students