FALL 2015 SYLLABUS
Environmental, Nutritional & Social Aspects Influencing Our Food System DeCal
Fall 2015, UC Berkeley
Tuesdays, 7-8 pm
First class: September 8, 2015, Location Dwinelle 283
Facilitators:
Agnes Zhu
Victoria Jing
Cindy Ma
Faculty Sponsor:
Kristen Rasmussen
Course Description:
This DeCal class will teach students about the current environmental, nutritional and social influences on innovation in the food industry. In Part I, students will explore the history of and current issues in agribusiness and food distribution. In Part II, students will better understand today's typical perspective on nutrition, gathering knowledge from the food system, the changing food trends, media, policy and more. In addition, students will learn about the steps being taken to make nutritious food available for all. Finally, in Part III, students will explore the topics within the issue of labor in the food industry: breaking into food business as a low income entrepreneur, cultivating relationships between workers and their product and addressing issues such as income inequality through food businesses. The course will consist of lectures, discussions and guest speakers from the food industry itself.
Course Goal:
Students will have the opportunity to learn about the different issues in the food business world, specifically those related to the environment, nutrition and labor. This knowledge will allow them to better understand and appreciate the intricacies of food production and therefore the processes that lead to industry innovations. This course will be a great learning experience for both food novices looking for an introduction into the food world and connoisseurs interested in taking a deeper look. By taking this course, students will be able to discover and develop their own perspective on the current food system. This newfound perspective will allow students to question and critique the food industry status quo and, ultimately, help lead towards positive change in our food system.
Course Structure:
The class is structured in three parts that will include (1) Agriculture and Distribution, (2) Nutrition, and (3) Labor in relation to social issues in the food business world. Each week will include a one-hour assigned at-home reading.
NOTE: The class will offer extra-credit opportunities through optional field trips.
Readings (Recommended):
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In Defense of Food: An Eater's Manifesto By: Michael Pollan
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Omnivore’s Dilemma By: Michael Pollan
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Fast Food Nation: The Dark Side of the All-American Meal By: Eric Schlosser
Course Evaluation:
This class is 1 unit graded on a Pass/Not Pass basis.
Attendance and Grading:
Attendance is MANDATORY! Students may only miss 2 classes (unexcused absence). Missing more without previous notice will result in an automatic NO PASS. Any special circumstances should be discussed with the facilitator PRIOR to the date of the absence.
Your final grade will be composed of three things:
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Attendance/Participation: 70%
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Midterm: 10%
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Final: 20%
Midterm:
Students will be required to design an 8x5 card focusing on any of the topics previously addressed in class. This may include a drawing, menu, letter, meal plan, etc.; the format is flexible and we encourage students to be as creative as possible. We will collect these cards and, at the end of the semester, will give a booklet of the cards to each member of the class.
Final:
For the final, students will be asked to cook a dish to bring to the class's final potluck. This dish should be related to any of the topics discussed in class. At the beginning of class, students will give a 3-minute presentation on their inspiration for the dish.
Class Blog:
The class blog will be updated weekly after each class, summarizing class activities. If interested, students will have the opportunity to write guest posts on the class blog about their experience in the class.
Weekly Breakdown:
Week 1 (09/08): Introductions, enrollment policies, and syllabus review
Week 2 (09/15): What’s right (and wrong) with current agriculture?
Week 3 (09/22): Farming 2.0: Vertical and Efficient
Week 4 (09/29): Innovations in Distributions: Rerouting Food to the Hungry
Week 5 (10/06): Transforming Protein
Week 6 (10/13): Nutrition Innovation in Processed Food Products
Week 7 (10/20): The Average Viewpoint on Nutrition in America and How It Affects the Food Market
Week 8 (10/27): What’s being done to make nutritious food affordable to all?
Week 9 (11/02): How can low-income entrepreneurs have greater access to the food business world?
Week 10 (11/09): How can we better connect food workers with their product?
Week 11 (11/17): How are food businesses addressing issues of income inequality and poverty?
Week 12 (11/24): Thanksgiving – No Class
Week 13 (12/1): Final Presentations