This course explores the geography of the global food system, examining food production and consumption models around the world and investigating the reasons why malnutrition persists. How would you describe the modern global food system? How is food distributed around the world, and what factors influence the consumption of certain foods? Even though we have more than enough food to feed everyone in the world, why do some people have too little and some too much? This course will investigate how the geography of food has shifted from local, small-scale agriculture, to a global industrial agricultural system and how that change has influenced diet and nutrition worldwide. We will also turn to more sustainable forms of food production and consumption and consider the ethics of food choices and food policy.