Food Sovereignty for Sustainable Tourism Development

This course examines the culinary sense of place, in relation to cultural identity and food sovereignty, while tackling issues of access and equity. Learners will develop a key philosophy that places small-scale, community-based, and locally owned food and drink production at its helm, using Indigenous knowledge and practices, land-based learning and interdisciplinary approaches. Students will engage with organizations across the culinary tourism value chain to learn about food production and consumption that are socially informed and environmentally motivated to protect regional agriculture and promote cultural foodways in alignment with the United Nations' Sustainable Development Goals.