ENV 57902: Food Justice and Sustainable Food Systems Prescott College Dr. Kimberly Greeson October 20th-December 11th, 2020
This course's focus was to understand how the food system is changing to be more equitable, just, and sustainable in the United States. Topics covered include institutional racism, classism, colonization, privilege, food access, and identity issues. The intersections of food justice, social justice, and environmental justice were incorporated (Greeson, 2020).
Food access has been defined as the ability to produce and consume healthy foods (Alkon & Agyeman, 2011, p. 8).
The purpose of the Community Based Experiential Learning project is to use the concepts of social justice, Participatory Action Research, and decolonization to learn about food justice in my community (Greeson, 2020). However, COVID-19 has drastically changed this project's process, so it looks much different due to limiting my contact with other people.
References: Alkon, A. H., & Agyeman, J. (2011). Cultivating Food Justice: Race, Class, and Sustainability. Cambridge, MA: The MIT Press.
Greeson, K. (2020). Course Syllabus [Docx].
Ramsey County (Producer). (2016, January 12). Chapter 1: What is Food Justice? [Video file]. Retrieved November, 2020, from https://www.youtube.com/watch?v=p6-Mi1uY9AE