Food Literacy For All

Food Literacy for All took place for the third year during the winter semester of 2019. UM students can enroll in the course for credit and community members can attend the series for free. Students can also enroll in an optional 1 credit discussion seminar to reflect more deeply on each Food Literacy for All talk.

Watch Food Literacy for All Videos

Food Literacy for All is a community-academic partnership course started in 2017. Structured as an evening lecture series, Food Literacy for All features 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 theory and practice. By bringing national and global leaders, we aim to ignite new conversations and deepen existing commitments to building more equitable, health-promoting, and ecologically sustainable food systems.

Community Attendees:

RSVP is now closed for the 2019 semester.  Free shuttles from Detroit will be offered on four occasions throughout the semester. Details here 

2019 Speaker Schedule

Jan 15, 2019 Lesli Hoey, Jerry Ann Hebron, Lilly Fink Shapiro, Devita Davison, Winona Bynum “Setting the Table for Food Literacy for All: Discovering Multiple Paths for Food Systems Change”
Watch the video here
Jan 22, 2019 Mónica Ramírez “Seeding Justice: Ensuring Just Conditions for Those Who Feed the World”
Watch the video here
Jan 29, 2019 Chef Sean Sherman “The (R)evolution of Indigenous Food Systems of North America”
Watch the video here
Feb 5, 2019 Eric Kampe, Krista Isaacs, Antonio Rafael “The Politics, Ecology, and Future of Seeds”
Watch the video here
Feb 12, 2019 rescheduled class
Feb 19, 2019 Elizabeth Yeampierre “Climate Justice: The Roots Will Weather The Storm”
Watch the video here
Feb 26, 2019 Meg Burritt, Anthony Hatinger, Renee Wallace “The Story of Food Waste: 
Connecting Crickets, Compost, & Consumers”
Watch the video here
March 12, 2019 Anna Lappé “Island Earth: Chemicals, Climate, and the Future of Eating”
Watch the video here
March 19, 2019 Christopher Gardner “Stealth Nutrition”
Watch the video here
March 26, 2019 Shirley Sherrod “Food Literacy vs. Food Access:
Can one be addressed in isolation of the other?”

Watch the video here
April 2, 2019 Samina Raja “Rustbelt Radicalism Revisited:
How Community Action Spurs Food Systems [Policy] Transformation”
Watch the video here
April 9, 2019 Dara Cooper “Black Feminist Freedom Dreams:
Food Sovereignty and the Urgency of Intersectional Movement Building”
Watch the video here
April 16, 2019 Kevin Frank, Bruce Ferguson, Helda Morales, Monique Thompson “Radicalizing Food Systems Education: 
Perspectives from Detroit to Chiapas”
Watch the video here
April 23, 2019 Paul Greenberg and Course Conclusion “Four Fish: The Future of the Last Wild Food”
Watch the video here


Course Summary

Concurrent food, energy, water, and climate crises, and a global rise in obesity amidst widespread hunger and undernutrition, have re-focused public attention on the deficiencies and complexities of the global food system. Yet, a diversity of ‘alternative’ food systems demonstrates that food systems can be nutrition sensitive, socially just, and conserve natural resources. Transforming food systems will require coordinated effort across scales, drawing upon diverse disciplinary and practical perspectives, and understanding how value systems shape food and agriculture. Linking theory and practice is also essential, involving the full range of actors moving food from farm to fork.

This course offers a unique opportunity for students to gain an interdisciplinary introduction to food system issues through a seminar series bringing high profile speakers to campus from diverse sectors: policy, academia, grassroots movements, public health, conservation, and more. Students will integrate theory and practice through this partnership course that connects campus and community, led by a UM faculty member together with a co-instructor working to develop urban agriculture and enhance food justice and food sovereignty in Detroit. Students will develop competencies and cognitive skills in the area of food system sustainability including critical and systems thinking, community engagement, creativity, and analytical ability.

Course Sponsors
The 2019 Food Literacy for All course is supported by the Food Systems Theme in the School for Environment and Sustainability, the Office of Diversity, Equity and Inclusion, the Center for Latin American and Caribbean Studies, the Center for Engaged Academic Learning (CEAL), the Center for the Education of Women (CEW+),  SEED Wayne at Wayne State University, the School of Public Health, and the Urban and Regional Planning Program of Taubman College of Architecture and Urban Planning.