NUTR 245: Sustainable, Local Food Systems- Intersection of local foods and public health

Syllabus

Intersection of local foods and public health, is offered through the Department of Nutrition at the Gillings School of Global Public Health to all students.  This course was developed by Dr. Alice Ammerman (Professor, Nutrition; and Director of Center for Health Promotion and Disease Prevention) and Dr. Molly De Marco (Research Associate at HPDP) and funded in part by an Ultetschi grant as part of the APPLES Service Learning Program.  This course examines the intersection of local foods and public health in respect to nutrition, environmental issues, economic development, and community capacity. Students explore the current impacts of the increasingly industrialized and centralized food system as well as potential solutions, such as policy, regulations, and social entrepreneurship. In addition, students contribute to local food system development in the Triangle area by assisting community partners in their work to increase economic opportunities for small and mid-sized farmers and for local food marketers, distributors, and entrepreneurs. This volunteer work will help build systems to increase access to healthy food among lower income populations and hopefully inspire among students an appreciation of the reciprocal benefits of service learning.

Food System Interview Archive

Left Bank Butcher
Tru Deli & Wine Bar
Interview of Kevin Moat owner of Smokey
Attilio Salvador Luviano Navarro
Cliff’s Meat Market

 

 

AMST 375: Carolina Cooks, Carolina Eats

Carolina Cooks, Carolina Eats (CC/CE) explores the history and contemporary politics of food in five regions of North Carolina: the coast, eastern Carolina, the Piedmont, western Carolina, and the state’s borderlands. Organized around selected core foods in each region, themes include southern history and culture (food and race, class, gender, ethnicity, and place), environmentalism and sustainability, public health/nutrition, activism, immigration, globalism, gender and sexuality, and justice.

An oral history project developed in collaboration with community members sends students into the field to document our state’s relationship with cooking and eating as a lens onto national and global food issues. Farmers, chefs, activists, and statewide leaders of the food movement will join us in the classroom. A group meal reflective of each region will accompany the five field experiences.