Covid-19 and the Food System: Disruptions and Lessons from the Global Pandemic

Schools of Public Engagement: Food Studies

Liberal Arts
Undergraduate Course
Degree Students
Covid-19 and the Food System
Fall 2022
Taught By: Andrew Smith
Section: A

CRN: 14440

Credits: 3

The Covid-19 pandemic has sparked not only a health crisis but also a series of global crises for farmers, fishers, supply chain operators, manufacturers, marketers, restaurateurs, food bank workers and individuals. It has created labor shortages throughout the food system, disrupted the livelihoods of workers, rapidly changed consumer consumption patterns, expanded food security issues, disrupted food supply chains, and created unprecedented food loss and waste throughout the world. Lockdowns, quarantines, social distancing, and after effects of Covid-19, changed nutritional behaviors from food shopping to eating. This course will examine the strengths and weaknesses of current food systems based on responses to the pandemic in the Global North and the Global South. It will examine lessons learned and how current food systems might better respond in the future to pandemics. It will focus on what the pandemic has helped us understand issues related to equity and social justice in today’s food systems.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Modality: Online - Asynchronous

Max Enrollment: 21

Add/Drop Deadline: September 12, 2022 (Monday)

Online Withdrawal Deadline: December 18, 2022 (Sunday)

Seats Available: No

Status: Closed*

* Status information is updated every few minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 6:56am EST 2/7/2023

Meeting Info:
Building: Online Course
Room: 999
Date Range: 8/29/2022 - 12/18/2022