A Case Study of Sustainability and Civic Engagement in a Sociology of Food Course

Kris De Welde
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Kris De Welde: Kris De Welde, Associate Dean for University-wide Programs and Faculty Development; Associate Professor of Sociology, and Senior Faculty Associate in the Center for Environmental and Sustainability Education at Florida Gulf Coast University. E-mail: kdewelde@fgcu.edu

Journal of Education for Sustainable Development, 2015, vol. 9, issue 1, 90-100

Abstract: This article presents a case study of a ‘Sociology of Food’ course premised on issues of social justice and ethical and sustainable food practices. Through sustainability-inspired service-learning projects, students learn about the consequences of the industrial food system (e.g., farm-to-plate issues, local and organic options, animal welfare), as well as alternative, sustainable choices available to them in their communities and on campus. Students also learn about food insecurity and social justice through carefully chosen readings and assignments and experiential activities such as class trips and civic engagement projects. This particular case study illustrates the merits of sustainability curriculum coupled with service learning, through a ‘special topics’ course that adopts a sociological perspective on food.

Keywords: Sustainability education; sociology; food ethics; Earth Charter (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:sae:jousus:v:9:y:2015:i:1:p:90-100

DOI: 10.1177/0973408215569118

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