Super storms, drought, abundant chemical and fertilizer overuse and misuse, ozone depletion, fossil fuel exploitation and a host of bad decisions have contributed to the myriad causes of climate change and the shifting landscape of our food system. The bill for this reinforcing feedback loop of heavy dependency on petrochemical fertilizers, mono-cropping, shrinking land on which to farm, and the worldwide demand for cheap and abundant food has been proffered; and the truth is that the dominant food system has been writing checks our planet cannot cash and many of the foods we’re so fond of (coffee, chocolate, peanuts, almonds, berries, grapes) and rely on for sustenance (staple grains, legumes) are becoming harder to grow. There are predictions that these foods will either lose their flavor or disappear completely, and the effects will be felt inequitably around the world. This course will look at the growth of our Industrial Food System beginning with the Green Revolution into large scale farming and the rise of consumer packaged goods and the role of these foods on our physical health, equity in the food system, and the health of the planet. Students learn elements of Design Thinking + Systems Thinking to understand and address these increasingly problematic issues within our food system. Assignments begin with short responses to the historical and contextual material presented in class as a way of bridging connections between trajectories and outcomes and then students will begin to formulate a creative problem statement to address observations around issues that will be covered in class. The final is a small scale project that tackles these concerns at the local and global level.