This course offers a broad introduction to food the policy and food culture of the United States. It surveys the history of food regulation in the US, as well as the overlapping mandates, authority, philosophies, and rules of the two federal agencies with the majority of the food regulatory authority in the United States: the USDA & FDA. The course will investigate policies pertaining to food constituents, labeling, safety, manufacturing, marketing and retail, as well as policies pertaining to nutrition guidance and assistance programs. State and local food policy innovations are explored in context. As we examine the network of policies that shape, players that influence, and laws that govern our food system, students will engage in thoughtful policy critiques and propose new ways of addressing current issues.
For Spring 2021 this course will be taught online.