How do we produce and ensure access to nutritious and environmentally sustainable food for all? This course explores what is involved in achieving ethical food production and food security, examining topics such as: the paradox of food waste amidst scarcity, the relationship between food production and climate change, community-led alternatives to dominant food systems, and the role of biotechnology. Research projects allow students to focus on an issue of particular interest. Restricted to first-year students. Not eligible for CR/NCR.