Upcoming Courses

This course explores the food system and how we can be positive agents of change in our local community through a mix of weekly discussions, written reflections, and hands-on skill building. You will venture out of the GW academic bubble and into local schools each week to see – and contribute to – an established, successful food education program in action. FoodPrints, a D.C.-based and nationally recognized program providing gardening, cooking, nutrition, and environmental education to elementary school students. You will gain real-world experience working with youth in D.C. public elementary school classrooms and gardens, under the thoughtful guidance of a lead food educator at a semester-long school placement. Over the course of the semester, you will gain additional skills and knowledge during “field trips” to local farmers markets, school-based farm stands, school gardens, and a local farm. In our class meetings, we will focus on food education as a means to address inequity in the food system, discussing recent research and our own ongoing experiences, and reflect on disparities of access and knowledge.

The instructor has worked with FRESHFARM's FoodPrints program for 14 years.  She is a lead teacher and instructional coach and has built their service learning program over the past decade. 
*Also counts toward Sustainability Minor Pillar IV

More than half of US land is used for agriculture, and its products—from food to fiber to fuel—intersect our daily lives in countless ways. This course investigates the science, technology, and major federal policies behind US agriculture production, as well as the human resources supporting this vital industry. Students will critically evaluate US agricultural practices in light of the dual goals of long-term food security and environmental sustainability.  

The instructor's career has spanned the food system from agricultural policy to child nutrition. She is a PhD candidate in Exercise Physiology and Applied Nutrition in GW's Milken Institute School of Public Health.
*Also counts toward Sustainability Minor Pillar II

Rising temperatures and changing weather patterns are increasingly impacting agricultural production around the world. Food insecurity is on the rise in large part due to changes in climate, which disproportionately affects smallholder farmers in the Global South. Nearly half of all farmers worldwide are women, yet in every region they are more likely to be food insecure than men, and are more vulnerable to the impacts of climate change.

This course explores the intersection of agriculture, climate change and food security through a gendered lens. Students investigate the role of women as food producers and decision-makers, as well as gendered research methodologies, policies, and outreach efforts towards climate adaptation and resilience. This is a project-based course meaning students engage directly with real-world issues and interact with student counterparts and stakeholders both locally and globally.

The instructor has over 15 years’ experience leading research, programming and global education experiences around climate change, agriculture, food security, the environment, and gender.
*Also counts toward Sustainability Minor Pillar III

Regenerative agriculture is a dynamic, living-systems approach to farming and food production, promoted as critical for advancing soil health, biodiversity, ecosystem resilience, farm vitality and human health.  This course takes a soil centric approach to exploring regenerative agriculture, exploring its role in farming, human, and environmental health.  Students will dig into soil –  learning how it forms, how it functions, and how management practices can build or destroy soil and food system vitality. Guided by experts, students will gain a foundation in regenerative soil management, apply their knowledge to farming systems, and uncover the promise of regenerative agriculture for future food systems.

The instructor is a Senior Fellow at the Soil and Climate Initiative. She served as the director of the Initiative and led the cross sector design team's work to create its regenerative transition verification program now active on over 150 farms across the US. For nearly a decade Erin farmed 63 regenerative acres in Southern MD, raising pastured sheep and laying hens while restoring healthy soils. 
*Also counts toward Sustainability Minor Pillar I

The network of regional food systems across the country provides a vital alternative to large-scale industrial food chains, contributing to overall food system resilience, both during normal times and during times of crisis. In this course, you'll examine the values of geographic proximity, food and nutrition security, self-reliance, and sustainability, that define and help build vibrant regional food systems. You’ll learn about the challenges and opportunities inherent in  balancing economic sustainability for farmers and equitable access to good food to everyone in the community. And you'll have fun exploring these topics through the history, abundance, and flavors of the Chesapeake Bay and Mid-Atlantic regional food system. Guided by an author and expert on the Mid-Atlantic food system, get ready to meet and learn from the region's farmers, market operators, food hub businesses, policy experts and more, and to bring your own food story into focus along the way.
*Also counts toward Sustainability Minor Pillar II

Why does hunger persist in a world of abundance? This course unpacks the deep contradictions and complexities of our global and domestic food systems by tracing how food moves from farm to fork—and why millions still face food insecurity despite overproduction and waste. We’ll investigate the cultural, political, and economic forces that shape what we eat, who has access to food, and how food production impacts our health, environment, and social systems. From subsidies and trade to labor practices and land use, students will explore the systems of power that determine whose needs are met and whose are overlooked. Through real-world case studies, guest speakers, and critical discussions, this course equips students with the knowledge and tools to challenge the status quo and contribute to a more just, sustainable, and inclusive food future.

(1 credit.) What’s the future of food—and who gets to shape it? In this course, we’ll dive into the challenges facing small food businesses like restaurants, corner stores, and local suppliers as they navigate rising costs, climate change, and rapidly evolving consumer trends. Students will explore how these businesses form the backbone of our food system—fueling local economies, preserving cultural traditions, and providing essential access to food. Through case studies, guest speakers, and real-world examples, we’ll uncover the economic, environmental, and social value of these often-overlooked players—and what’s at stake if they disappear. Designed exclusively for first-year students, this course invites you to be part of the next generation of food system leaders, ready to imagine and build a more just, sustainable, and resilient future.

Created by world-renowned chef and humanitarian José Andrés, this course explores how food is one of the most powerful forces shaping our world—connecting and dividing us across lines of class, race, geography, and access. From public health to politics, science to culture, we’ll examine how the global food system often prioritizes profit over people, undermining the well-being of the many while concentrating power among the few. Through dynamic guest lectures, deep dives into current policy conversations (like the Farm Bill and White House nutrition initiatives), and hands-on strategies such as composting, reducing food waste, and advocating for food justice, students will learn how to critically assess the food system and take meaningful action. Students will leave this course with a sharper awareness of where your food comes from, who is behind it, and how you can help build a more just and sustainable food future. Recommended background: Prior completion of SUST 1001.
*Also counts toward Sustainability Minor

Systems thinking is a powerful, hands-on skill set we can leverage to communicate and drive transformation in complex systems. In this class, you will learn and use systems mapping to uncover the structural forces that shape our current food system and learn to identify opportunities for change at multiple levels – from individual behaviors to institutional policies to government action. You will collaborate with others to explore today’s food systems challenges and learn how to bring diverse perspectives to the table. This course focuses on healthy and sustainable diets and reducing food waste – key solutions for addressing climate change.  It will equip students with tools to think critically, communicate effectively, and transform our unsustainable food systems.  

In this immersive capstone experience, students step into the role of food system leaders—collaborating with peers to tackle urgent, real-world challenges across local, national, and global food landscapes. You’ll synthesize insights from across the minor to design bold, equitable, and sustainable solutions that reflect both innovation and impact. With a focus on strategic leadership, systems thinking, and community engagement, this course empowers you to move from theory to action. Whether you’re exploring policy reform, reimagining food access, or developing new business models, capstone students will leave this course with the skills and confidence to influence the future of food. Prerequisite: Completion of all other minor coursework.