Urban and Regional Planning

Term: Winter 2024
Section: 1
Class Number: 31856
Credits: 1.5
Required: No
Elective: Yes

/ URP 536

Transformative Food Systems

This course aims to build students’ “equity competency” – the knowledge, skills and values needed to recognize and address historical and persistent structural inequities that pervade today’s food systems. Drawing on multiple knowledges; experiential, systems-based and peer learning; field trips; speakers; critical reflection and discussion; and project-based learning, students will: a) learn key definitions associated with structural racism and strategies for addressing equity in the food system, b) reflect on their identities, values, implicit biases, and leadership styles, c) study inequities across various food systems dimensions, scales, and geographies, d) explore diverse career pathways for catalyzing food systems change, and e) practice interpersonal, communication and organizational leadership skills needed for collective action and policy advocacy. The goal is to prepare reflective, visionary and strategic food systems scientists and leaders who use systems thinking, collaboration, and an ethics of justice.

Instructor consent is required to enroll in this course.


Fri 2:30-4:00pm  Meets off-site


Lesli Hoey