Overview
The Food Studies program at York University is an interdisciplinary Bachelor of Arts degree that examines the social, cultural, economic, political, and environmental dimensions of food systems. Objectives include understanding food production, distribution, consumption, and its impacts on health, sustainability, and equity. Unique features encompass hands-on learning through community-engaged projects, fieldwork in Toronto's diverse food landscapes, and integration of perspectives from sociology, anthropology, and environmental studies.
Career Prospects
Graduates are prepared for roles in food policy, community nutrition, sustainable agriculture, and advocacy. The program emphasizes critical thinking and practical skills for addressing global food challenges.
Key Faculty/Staff
- Dr. Josee Johnston, Professor of Sociology, specializes in food culture and consumer studies.
- Dr. Mara Miele, Associate Professor, focuses on food ethics and animal agriculture.
Unique Facilities and Partnerships
The program benefits from York's urban location with partnerships including Toronto Public Health, local food banks, and the Toronto Food Policy Council. Facilities include dedicated research labs for food systems analysis and access to the university's sustainability initiatives.
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