This course introduces students to the many ways our food is produced and the structures and principles of sustainable, resilient, and healthy food and water systems. The intent of the course is to help students explore historical and emerging agricultural systems and approaches including industrial, regenerative, and organic farming to gain a better understanding of the public health, environmental, social, and economic costs and benefits of current regional, national and global food systems. Prerequisite: BI235 or permission of instructor. Spring semester.