COURSES

MENU FOR THE FUTURE

A SIX -SESSION COURSE FOR THE WORKPLACE, HOME OR CENTER OF FAITH

• "The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the Earth."

Frances Moore Lappe

Topics Covered

What’s Eating America -  Given the array of food choices and advice, eating in modern industrial society can be wrought with confusion, contradictions and anxiety.  Session one considers the effects of modern industrial eating habits on culture, society, and the Earth.

Anonymous Food - Session two traces the historical shift from family farm to industrial agriculture to present day questions surrounding GMOs and industrial organics.  The session examines the ecological and economic impacts that have accompanied the changes in how we grow and prepare our food.

Farming for the Future - Session three explores emerging food system alternatives, highlighting sustainable growing practices and the benefits of small farms and urban food production.  The session considers how individuals can make choices that lead to a more sustainable food supply.

You Are What You Eat - Session four explores food systems from a human health perspective.  The session considers the influences that shape our food choices and food policies from the fields to Capitol Hill, and the implications for our health and well-being.

Towards a Just Food System - The readings in session five examine issues of hunger, equity and Fair Trade.  The session considers the role that governments, communities and individuals can play in addressing these issues to create a more just food system.

Choices for Change - Individuals and communities are discovering the benefits of choosing local, seasonal, and sustainably grown and produced foods.  Session six offers inspiration and practical advice in taking steps to create a more sustainable food system.

"By growing more and more of our own food, we are not only building our sufficiency, we are binding ourselves to place. By binding ourselves to place, we increase our commitment to filling the gaps in our sufficiency through local markets and producers, and in so doing we are doing our best to build the capacity of our community to sustain itself."

-Kate Williams , from "Eating in Place"