This course focuses on essential concepts in the research, implementation and understanding of food systems, with topics ranging from micro-level local, community and regional food systems to macro-level global trends in food production and distribution. Students examine the social, economic and health implications of conventional and alternative food systems as well as specific U.S. policies and programs relevant to our present food systems. Particular focus is on the growing proliferation of alternative marketing schemes, food sovereignty issues, and the relationships between community food systems, and contemporary health and nutritional issues. Recommended: ABM 2215.