MSFS-570: Leadership, Engagement, and Impact

Credits 3

This course will introduce students to the different ways that individual stakeholders can actively influence the practices and policies that control the global food system. The class will focus on showcasing how chefs, farmers, and others use their personal profiles, restaurants, and networks to influence policies related to worker rights, environmental sustainability, nutrition incentives, and social justice. The course will present historical and current case studies of individuals and companies leading food system reforms by changing their own business practices, working directly with community-based organizations, and advocating for policy changes.

Prerequisites

For MPS in Sustainable Food Systems students: Exploring San Francisco Bay Area Food Systems (MSFS-501A), Systems Thinking Seminar (MSFS-505), Local, Regional, and Global Food Systems (MSFS-510), Race, Class, and Justice from the Field to the Table (MSFS-520), Sustainable Agriculture (MSFS-530), and Exploring Hudson Valley Food Systems (MSFS-501B)

For MPS in Food Business students: Orientation and Cohort Formation (MFBS-501A), Ethical Leadership in the Food Business (MFBS-530), Food Industry Organizational Management (MFBS-542), Culinary Strategy and Food System Innovation (MSFS-550)

For MPS in Culinary Arts students: Restaurant Internship Experience I (MCUL-502A1), Restaurant Internship Experience I (MCUL-502A2), Restaurant Internship Experience II (MCUL-502B1) Culinary Strategy and Food Systems Innovation (MSFS-550)

Corequisites

For MPS in Sustainable Food Systems students: Food Movement Voices: How to Create Change (MSFS-560)

For MPS in Food Business students: Hospitality, Branding and Marketing Strategies (MFBS-562)

For MPS in Culinary Arts students: Marketing and Brand Strategies for the Restaurateur (MFBS-560), Restaurant Internship Experience II (MCUL-502B2)