How does food make its way into cities? Why do some neighborhoods have plenty of options while others face shortages? This course explores the systems that feed urban communities, the challenges of access, and the policies that shape what people can eat. You’ll trace the journey of food from farms and producers into metropolitan areas, examining issues like food deserts, school nutrition, gentrification, and the influence of immigrant and ethnic cuisines. The course also looks at innovations in urban food production, including community gardens, vertical farming, and small-scale craft food enterprises. Through case studies and global examples—like sushi and coffee as traded commodities—you’ll see how local food access connects to wider economic and social systems. We’ll also examine how the pandemic and ongoing efforts to address structural inequities affect urban food security. By the end of the course, you’ll understand how cities can build more just, sustainable, and resilient food systems—and how thoughtful policy and planning make it possible.

Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.