A UC Berkeley course with live streaming open to the public
The food system is multi-disciplinary and complex, involving agroecology, agronomy, anthropology, economics, nutrition, sociology, and the arts. In this course, experts on organic agriculture, school lunch reform, food safety, hunger and food security, farm bill reform, farm-to-school efforts, urban agriculture, food sovereignty, and local food economies will offer perspectives making the food system more sustainable and equitable.
Instructor: Garrison Sposito, ESPM
Co-Hosts: Mark Bittman, Robert Hass
Dates: Lectures will take place on Monday evenings of the Spring 2015 semester, beginning January 26th, from 6:30 to 8:30 PM PST. While in person attendance is only open to UC Berkeley students enrolled in the course, each lecture will stream live on the Edible Schoolyard Project’s YouTube Channel and will be archived on the Edible Schoolyard Network.
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Download: 2015 Edible Education 101 syllabus (PDF)
PART I – “The Trouble with the Food System”
Reading: “The Ecological Crisis as a Crisis of Agriculture” by Wendell Berry
February 16th: Presidents’ Day (No lecture)
“What is the Farm Bill?” by Renée Johnson and Jim Monke
Reading: “Seeds of Doubt” by Michael Specter
“How to be Curious about the Green Revolution” by Raj Patel
“International Manifesto” by Women of Via Campesina
Supplementary Reading: “The Long Green Revolution” by Raj Patel
PART II – “Getting Back to the Right Food System”
March 23rd: Spring Break (No lecture)
Reading: “Agroecology: Growing the Roots of Resistance” by Stephen Gliessman
“Agroecology as a Transdisciplinary, Participatory, and Action-Oriented Approach” by V. Ernesto Méndez et al.
PART III – “Building the Food Movement”
Reading: “The Food Movement, Rising” by Michael Pollan
Sponsors: Edible Education 101 is presented by the Edible Schoolyard Project, UC Berkeley Food Institute, College of Natural Resources, and UC Global Food Initiative with support from the UC Berkeley’s Chancellor’s Office and the Epstein/Roth Foundation.Illustration by Julie Van Scoy.