This innovative book explores how teaching food studies can contribute to an equitable and sustainable world. Amid climate collapse and geopolitical instability, leading experts emphasise how teaching food studies from a critical perspective has never been more important, nor more at risk.

Contents Foreword xxi Marion Nestle 1 Introduction: teaching and learning food studies 1 Jennifer Sumner and Michael Classens 2 Being critical 16 Mustafa Koç 3 Carceral food 24 Sarah E. Cramer 4 Collective action 32 Lori Stahlbrand and Caitlin Scott 5 Culinary diplomacy 40 Rosalyn Ediger and Ryan Whibbs 6 De-meatification 49 Tony Weis and Angelica Ramoutar 7 Digital food activism 58 Dishari Chattaraj and Aayushi Chatterjee 8 Feminist food studies 66 Elaine Swan 9 Food accessibility and Geographic Information Systems (GIS) 75 Julia Siemer 10 Food agency 83 Josée Johnston and Ethan Shapiro 11 Food and place 92 Colleen Hammelman 12 Food and sports 101 Caroline Fusco, Erin Sullivan, R. Taha and Cloe Sher 13 Food as a commons 110 Colin Dring and Alesandros Glaros 14 Food justice 120 Neil Price 15 Food podcasts 129 Laine Young 16 Food politics 135 Michael Classens 17 Food sovereignty 143 Jennifer Sumner 18 Food systems 151 Emily Doyle 19 Food systems policy 159 Sarah-Patricia Breen, Hannah L. Harrison, Charles Z. Levkoe and Kristen Lowitt 20 Food waste 167 Catherine Phillips and David Boarder Giles 21 Indigenous food systems 175 Courtney Jane Clause and Denise Miller 22 Institutional food 184 Erik Chevrier and Michael Classens 23 Intersectionality 192 Laine Young 24 Local food 199 Aden Fisher 25 Migration and food security 206 Sujata Ramachandran, Abel Chikanda and Jonathan Crush 26 Nutritionism 216 Meredith Bessey and Phillip Joy 27 Prefigurative politics 224 Emma Paisley 28 Production and consumption 232 Gifty Dzorka and Fabiana Li 29 Protein transition 241 Terhemba Ambe-Uva and Ryan Katz-Rosene 30 School food 249 Jennifer E. Gaddis and Sarah A. Robert 31 Sustainable consumption 259 Caitlin Scott and Milka Milicevic 32 Ultra-processed foods 268 Mickaëlla Malicieux, Sara Desmarais and Jean-Claude Moubarac 33 Vertical plant factories 277 Richard S. Bloomfield and Tony Weis 34 Voting with your fork 285 Melanie Bedore 35 Whole school approaches to food education 292 Gabrielle Edwards and Kim Smith