January 22, 2019 Famworkers pick, pack and plant the food that we eat, but they often do not have enough food for themselves and their families. Mónica Ramírez, a prominent migrant rights advocate with more than two decades of experience, advocating on behalf of farmworkers across the United States, will share information about the working […]
January 15, 2019Jerry Ann Hebron, Lesli Hoey, Devita Davison, Lilly Fink Shapiro, Winona Bynum What are the diverse ways to work towards food systems change? In this first class of the semester, you’ll get a glimpse into various paths from Lesli Hoey (UM Urban and Regional Planning), Jerry Ann Hebron (Detroit’s Oakland Ave Farm), and
February 6, 2018 Food sovereignty is about having choices. Choices of where your food comes from, how it is produced, and what it is that you eat. For Indigenous peoples, food sovereignty is about health, justice, and tradition. Winona LaDuke has been working on the issues of food sovereignty for over 30 years.
Winona LaDuke | “Indigenous food sovereignty” Read More »
January 16, 2018 Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This talk will address how our food system and capitalism co-evolved. Using political economics we will discuss why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of
Eric Holt-Giménez | “Do Foodies Need to Know About Capitalism?” Read More »
January 9, 2018 The 2018 Food Literacy for All course is co-led by a leadership team of Catherine Badgley (UM faculty), Malik Yakini (Detroit Black Community Food Security Network), Lilly Fink Shapiro (UM Sustainable Food Systems Initiative) and organized in partnership with the Detroit Food Policy Council. UM students can enroll in the course for credit
Alicia Cohen (Family Medicine, Michigan Medical School) gives a talk titled “Food As Medicine: Increasing Access to Fruits and Vegetables in Low-Income Communities” at the 4th Annual Fast Food for Thought. Introduction by Julia Wolfson, Health Management and Policy, School of Public Health
March 14, 2017 With over 12 million workers, the restaurant industry is one of the largest and fastest growing segments of the US economy, but also the lowest paying. Restaurant workers in Michigan toil for a little over $3 an hour and suffer from the worst sexual harassment of any industry in the state. Saru
Saru Jayaraman | “Forked: A New Standard for American Dining” Read More »
A Healthy, Sustainable, Fair, Humane and Affordable Food System is Within Reach. How You Can Make It Happen. The U.S. food system has become the model replicated globally. Unfortunately, the system selectively serves those wealthy enough to command its benefits, while perversely creating hunger, chronic disease, environmental damage and suffering for others. Inherently, such a
University of Michigan’s Sustainable Food Systems Initiative present Food Literacy for All. The course is a community partnership and is structured as an evening lecture series, featuring different guest speakers each week to address diverse challenges and opportunities of both domestic and global food systems. The course is designed to prioritize engaged scholarship that connects
Jennifer Blesh and Malik Yakini Read More »
University of Michigan Food Sovereignty Conference: Local Struggles, Global Movement (May 28-29, 2015). Hosted by the University of Michigan Sustainable Food Systems Initiative http://sites.lsa.umich.edu/sustainabl…
Jennifer Blesh | “The Ecology of Agrocoecology and the Agroecology of Food Sovereignty” Read More »
