Food Literacy for All is a community-academic partnership course started during the 2017 winter semester. 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.
All past lectures were filmed and available here.
The inaugural 2017 course was launched by a leadership team of Jennifer Blesh (agroecologist and SEAS faculty), Malik Yakini (Detroit Black Community Food Security Network) and Lilly Fink Shapiro (SFSI).
Food Literacy for All is presented by the UM Sustainable Food Systems Initiative. The 2017 course was made possible with support from the United States Department of Agriculture (USDA), LSA Instructional Support Services (LSA-ISS), the Office of the Provost, the International Institute, the Institute for the Humanities, the Institute for Research on Women and Gender (IRGW), Graham Sustainability Institute, and the Center for Engaged Academic Learning (CEAL), Nutritional Sciences Department.