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FNY
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400
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Selected Topics in Food Security
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Course theme will vary. Topics will include sustainable food production, income security and food security, and case studies in food security.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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403
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Food Security Concepts and Principles
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The continuing reality of hunger and the unsustainable nature of current social, economic and food systems, both locally and globally, make food security an essential concern. This course introduces students to the concepts, programs and policies of food security, in Canada and internationally, with emphasis on the contribution of income, employment, social assistance, urban planning, and food production and distribution systems to finding solutions to food insecurity.
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Lect: 3 hrs.
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Course Weight: 1.00
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Billing Units: 1
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FNY
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404
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Food Policy and Programs for Food Security
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Few jurisdictions in the world have put in place a full suite of policies and programs to create food security. Moreover, few countries have a national food policy. This course explores why development of program and policy initiatives for food security has occurred at such a slow pace and the impacts of this phenomenon. Frameworks for determining effective food security policies and programs are discussed, and proposals for policy and program change analyzed.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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405
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Applied Research Methods and Evaluation
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This course offers information on conducting and evaluating research for food security. The course will examine different attempts to conceptualize and operationalize food security and insecurity at the individual, household, community and national levels; will introduce some methodological insights from social sciences useful for conducting research on food security; and will present tools for planning and managing project and program evaluation.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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406
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Economics of Food Security
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The course examines economic issues related to food security. It looks at the idea of "efficient" markets, and how much of food insecurity can be represented as "market failure". Global as well as local issues in food production and distribution are explored. Economic concepts and principles are used to examine the relationships between food security and agricultural trade, corporate concentration, family farms and subsistence agriculture, the environmental impact of food production, and biotechnology.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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407
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Community Development and Food Security
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This course looks at the importance of sustainable community development for food security, and how community-based food and nutrition projects can promote economic development. While income-generating projects can have an immediate impact on individual and household food security, food security projects contribute to community development through their impacts on the formation of human and social capital. Cases from around the world will be used as examples.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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408
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Urban Food Security
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The question of food security is a particular concern for urban populations as almost half of the world's population now resides in cities. Ensuring safe and affordable food for urban populations is a real challenge even for advanced industrial economies, and even worse for developing countries where resources are limited and poverty rates exceed 50 percent. This course will examine the unique challenges of creating food security in urban areas.
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Lect: 3 hrs.
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| Prerequisite: FNY 403
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Course Weight: 1.00
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Billing Units: 1
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FNY
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409
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Gender and Food Security
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The course explores the links between gender and food security. A discussion of the concept of gender and a critical historical review of the Women's Movement are followed by theoretical views of labour market discrimination and issues in Gender and Development. Topics for discussion include the role of women in agriculture and food production, HIV/AIDS and food security, and proposals for public policies and social action
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Lect: 3 hrs.
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Course Weight: 1.00
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Billing Units: 1
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