TOUR 364 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.


45 credits of 100-level or higher coursework

Course Notes

TOUR 364 is an approved Self and Society course for Cap Core requirements.

Course Outlines

Please note: Course outlines of record posted may vary from the section syllabus distributed by each instructor (e.g. textbooks, assignments, timing of midterms).

Effective Term
PDF Acrobat Adobe Reader Summer 2024 onwards


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604 984 4900
604 984 1798 (fax)
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