Abstract
Food preferences, systems, and policies influence the health of individuals and communities both directly, through food consumption choices, and indirectly, through environmental, economic, and social impacts. To aid student understanding of these complex determinants of food choice, a student-driven, community-engaged learning course on food systems and food choices was developed. Guided by the socio-ecological model for health and the goals of the Emory Sustainability Initiative and supported by the Center for Community Partnerships (CFCP), the course objectives, curriculum, and activities were determined by the students in collaboration with the faculty advisor and community partners. Two central components of the course were student-led learning modules and community-engaged research on food systems. The four learning modules included: (1) determinants of individual food preference and choice; (2) food and agriculture systems; (3) food access and food justice; and (4) agricultural policy. Community research projects described the role of farmers' markets, community supported agriculture, conventional markets, community gardens, and farm-to-table restaurants in the production and distribution of food in metro Atlanta, with an emphasis on locally produced fruits, vegetables, meats, and milk. Where possible the projects mapped the reach of these distribution models to low-income communities and food deserts, and identified strategies to improve access to healthy food options in these communities. The course culminated in a student-organized symposium for community members and in research reports for community partners. The symposium drew diverse participants, including growers, farmers' market managers, advocacy groups, public-health scientists, policy-makers, students, and academicians. Discussions with symposium participants assisted in refining the research reports for community partners and helped identify strategies and topics for future collaborative efforts and course improvements. A grant from Emory's CFCP facilitated collaboration with community partners, community research, and dissemination of research findings.
Highlights
Food systems, policies, and individual food preferences play important roles in the health of individuals and communities
Little is written and published in peer-reviewed literature about public health education approaches to sustainable food systems and their capacity to meet the needs of low-income and food desert communities
The objectives of the conventional food system project for grocery stores in DeKalb County were to (1) understand the availability of regionally produced products,; (2) understand the availability of certified USDA organic foods; (3) assess the variability of availability and pricing of regional or certified organic foods in areas classified by different income levels; (4) assess the variability of food prices between and within grocery store companies; and (5) supplement the survey research with interviews with grocery store manager
Summary
Policies, and individual food preferences play important roles in the health of individuals and communities These factors act both directly through food consumption choices and indirectly through environmental, economic, and social impacts that affect the safety, availability, and accessibility of healthy foods. The course was piloted as a two-credit directed study in the 2011 spring semester This manuscript describes the pedagogical and theoretical frameworks that undergird the course, the studentdriven development and implementation of the course, course outputs, and lessons learned during the first offering of this course. The farm-to-table movement in DeKalb County is playing a significant role in driving local, sustainable food production and educating consumers about healthy food choices. The objectives of the conventional food system project for grocery stores in DeKalb County were to (1) understand the availability of regionally produced products, (defined as those produced in Georgia, Florida, South Carolina, North Carolina, Tennessee, Kentucky, Alabama, and Mississippi); (2) understand the availability of certified USDA organic foods; (3) assess the variability of availability and pricing of regional or certified organic foods in areas classified by different income levels; (4) assess the variability of food prices between and within grocery store companies; and (5) supplement the survey research with interviews with grocery store manager
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