Local Food and Human Diets
This Praxis Lab examined the historical, environmental, and cultural dimensions of local food, questioning its feasibility in modern society. Students explored the evolution of human diets from foraging to domestication, analyzed the environmental impact of industrialized agriculture, and assessed the challenges of sourcing food locally in today’s urbanized world.
Discussions also addressed the commercialization of local food movements and the balance between sustainability, health, and economic viability. Through interdisciplinary research, students investigated how cultural norms and population densities influence food systems.
In the second semester, students applied their insights to a real-world project that examined local food networks and their broader implications for sustainability and social responsibility.
Instructors:
Brian F. Codding
Shannon Jones
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