NFDS

3201

Making Sausage: Policy for food systems, environment & design

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Making Sausage:food policy sys

Fall 2018

Taught By: Thomas Forster

Section: A

CRN: 3853

Credits: 3

Food and environmental activists and designers can have a positive impact on the lives of people, places and neighborhoods. But to have lasting impact on larger systems that define cities and regions, countries or global communities, policy is key. The agreed norms, rules and regulations that make up the policy landscape are created and reauthorized according to a common policy cycle at city, state, national and international levels. By understanding the policy cycle and how it is shaped, activists, and designers, citizens and professionals can all contribute to resolving the more complex challenges of our time. This course introduces students to the policy dimension of sustainable design, planning and development with concrete examples from New York City, national policy and the new global 2030 Sustainable Development Agenda. Applied policy research for actual policy processes will put into practice what is learned in the classroom, with individual and team projects that may be local, national or international.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 12

Enrollment Status: Open*

*Enrollment status information is updated every five 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: 4:29pm 7/20/2018

Meeting Info:

Days: Wednesday

Times: 4:00pm - 5:50pm

Building: TBD

Room: TBD

Date Range: 8/29/2018 - 12/12/2018