In "World on a Plate" by Professor Tara Scully, students study food history and science, while examining food industry connections to social issues like immigration, labor standards, and public health. Students learn about local implications of food systems through service with food banks, food recovery programs, and farmer's markets. This course is taught by renowned chef and humanitarian, José Andrés in collaboration with the professor.
If you are interested in taking a Community Engaged Course check out this link here.