With the success and predominance of industrial agriculture, both production and distribution of food in the United States has been transformed. There has been a concentration of agricultural production in the hands of less than 2% of the population, a decimation of small farm communities, the break of linkages between consumer and farmer, and the concentration of the meat industry into a handful of transnational corporations. Attendant with these changes also has been a decrease of food quality with the emphasis on long shelf life and shipping resilience. In order to feed small towns and cities today, we have a system of long distance travel and centralized distribution.  This centralization contributes to a vulnerability of individual, institutional, and community food supplies. This course is designed to provide background and skills to tackle current issues around food security. We will begin with a review of current literature about food in the United States, food systems, and foodshed analysis. The practical aim of this course will be to examine where COA's food comes from and to work with the kitchen and other COA constituencies in developing and implementing strategies that decrease food supply vulnerabilities, support local farmers, and provide a baseline for a healthy and socially just practices.  The course ultimately aims to address the extent to which food system analysis can be an effective tool for resistance and social change and can provide a basis for increasing local food production and security for Mount Desert Island and Hancock County.  Throughout the term the class will collaborate with local community organizations advocating for local food production and food security.  This course is aimed for 2nd and 3rd year students and is designed to develop research skills for pragmatic problem solving.

Level: Intermediate.   Prerequisite: each student needs to bring background in one of the following areas: Agroecology, food and culture, land use planning, food politics, rural and community development.  Signature of instructor required.  Class limit: 12.  Lab fee: $75