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.
Sustainable Food Program Manager, R&DE
Co-founder and Director of the FEED Collaborative at Stanford