The following requirements must be fulfilled: 18 credits, including 6 credits in required courses; one 3-credit course in nutrition; and one 3-credits course taken in each of the policy, innovation, and humanity course groups for a total of 9 credits.
| Code | Title | Credits |
|---|---|---|
| Required | ||
| GFI 1001 | Introduction to Food Studies | |
| GFI 3095 | Food Leadership Capstone | |
| Nutrition course | ||
| One course in nutrition selected from the following: | ||
| BISC 1005 | The Biology of Nutrition and Health | |
| BISC 1007 | Food, Nutrition, and Service | |
| EXNS 2119 | Introduction to Nutrition Science | |
| Group courses | ||
| One course selected in each of the policy, innovation, and humanity groups: | ||
| Policy group | ||
| EXNS 1114 | Community Nutrition | |
| EXNS 2126W | International Nutrition | |
| EXNS 2127 | Introduction to Food Policy | |
| SUST 3003 | ||
| Innovation group | ||
| EXNS 2122 | Food Systems in Public Health | |
| GEOG 3275 | Sustainable Food Systems | |
| PUBH 3150 | Sustainable Energy and Environmental Health | |
| Humanity group | ||
| EXNS 3120 | Experiences in Community Nutrition | |
| FREN 2500 | Cultural Politics of Food in France | |
| GEOG 2133 | People, Land, and Food | |
| ITAL 2600 | Culture and Conflict in Italian Foodways | |
GFI 1001. Introduction to Food Studies. 3 Credits.
Our food system is paradoxically plagued by hunger amidst overproduction. Examination of how food moves from farm to plate, unveiling impacts on human health, the environment, and socioeconomic disparities along the way.
GFI 1002. Global Food Institute First-Year Seminar. 1 Credit.
Exploration of the future of food. How small businesses, such as restaurants and food suppliers, are facing closure due to rising costs and climate change. The economic and social value of these businesses in our food system. Restricted to first-year undergraduate students.
GFI 2002. US Food Production and Agricultural Policy. 3 Credits.
Scientific principles and technologies in US agriculture at varying production scales. Federal policies shaping practices and human resources in production. Comparison and critique of agricultural production methods. Prerequisites: EXNS 2122.
GFI 2003. Introduction to Regional Food Systems. 3 Credits.
How geographic proximity, food and nutrition security, self-reliance, and sustainability help build vibrant regional food systems. Balancing economic viability and sustainability for stakeholders when engaging local food.
GFI 2022. Envisioning a Compassionate Food System for Humans, Animals, and the Environment. 3 Credits.
Law shapes how food affects the environment, health, and animals. Change starts with what is on our plate. Examination of the policies and regulations shaping a more sustainable and equitable food system for all living beings.
GFI 2033. Global Agriculture, Climate Change, and Gender. 3 Credits.
The intersection of agriculture, climate change, and food security through a gendered lens. Students analyze the role of women as food producers and decision makers, using case studies and policies to address global issues.
GFI 2034. Soil Health and Regenerative Agriculture. 3 Credits.
Soil health as the foundation for regenerative agriculture. The role of soil in farming, human, and environmental health. Guided by experts, students analyze practices that promote soil vitality and address challenges in food systems.
GFI 3002. Global Food Institute Upper-Level Seminar. 3 Credits.
The structure and challenges of the U.S. food industry. Focus on independent restaurants and their role in the broader agricultural and economic landscape. The impact of climate change on food production, supply chains, and the restaurant industry. Restricted to juniors and seniors. Prerequisites: GFI 1001.
GFI 3003. World on a Plate. 3 Credits.
How dietary choices affect not just health, but the environment and those involved in the production of food as well. Interdisciplinary perspective on the impact of food on the future of the environment, the economy, and society. Recommended background: Prior completion of SUST 1001. Same As: SUST 3003.
GFI 3004. Stakeholder Perspectives on Federal Food Policymaking in the United States. 3 Credits.
Food policymaking in the United States. Examination of legislative, regulatory, and other influences. Key issues, such as the Farm Bill and dietary guidelines. DC's policy world experienced through case studies, site visits, and advocacy engagement. Recommended background: Food studies, nutrition, and exercise science.
GFI 3005. Systems Thinking for Sustainable Agrifood System Transformation. 3 Credits.
How food and agriculture contribute to, and are impacted by, society’s most pressing challenges. The application of a systems thinking approach to evaluating agrifood systems and their influence on human and planetary health.
GFI 3006. Culinary Diplomacy. 3 Credits.
Introduction to culinary diplomacy and the power it has to change the course of diplomatic history, national economies, and personal relationships. How meals can create cross-cultural understanding through both academic and practical perspectives.
GFI 3011. Hands-On Comprehensive Food and Garden Education For Youth. 3 Credits.
Hands-on course on food education that offers practical experience working in schools with DC youth. Through discussions, service learning, and skill building, students explore food system inequities and learn to improve the community.
GFI 3033W. Eat the Press. 3 Credits.
Explores food writing in forms from memoir to criticism, while gaining news literacy and mastering ethical journalism. Students draft, revise, and create their own compelling food story with peer and faculty feedback. Prerequisites: UW1020. Includes a significant engagement in writing as a form of critical inquiry and scholarly expression to satisfy the WID requirement.
GFI 3095. Food Leadership Capstone. 3 Credits.
Through a concentrated capstone topic, students develop collaborative leadership skills and drive decisive action to create sustainable, equitable solutions for the future of our food systems. Prerequisites: GFI 1001.