Course is an introduction to food systems, including but not limited to food production, processing, and consumption. A variety of selected readings provide a rich and diverse background of cultural and natural histories and present fundamental perspectives in ecology, agriculture, and food science. Students investigate the connections, impacts, and relationships that food has on the environment, public policy, society, the economy, human health and food security. A systems approach is applied at the local, national, and global scales. This course may include a Service Learning component. Class Notes: Note: This class held over the internet; student must have internet access. First time online/blended students must successfully complete the Canvas Student Orientation (CSO) located in Canvas before access to this class is permitted. Enrollment Requirements: None.