Food Studies and Ethics

Inspired by the question—what are better ways to feed ourselves that ensure healthier bodies, robust economies, and strengthened environments?—the Emory Food Studies and Ethics (FSE) program aims to train the next generation of leaders to boldly build a food system that better nourishes humans, the economy, and the environment. We posit that ethics is the critical driving force to connect stakeholders, identify actionable solutions, and develop strategies to achieve healthier, fairer, and more sustainable ways to nourish ourselves.

Program Impact

Students will emerge from FSE with the knowledge, skill, and savvy to change the world by finding better ways to feed our communities.

Faculty will explore new strategies to pursue cutting-edge research, convene and contribute to conferences, and publish scholarship for academic and popular consumption.

Communities regionally and around the world will look to Emory’s commitment to sustainability and healthy eating as a model for creating long-term positive impact for humans, economies, and our environments.

The FSE Kitchen Cabinet

The newly formed FSE Kitchen Cabinet, comprising off-campus leaders in and around Atlanta, will offer advice to the FSE program director and help make connections to others in the food space. Cabinet members will receive invitations to all on-campus and community-facing programs; special opportunities to address Emory students/staff/faculty via classroom visits, events, and lectures; and occasions to mentor students keen to get further experience in this arena. The cabinet includes René Diaz, president/CEO of Diaz Foods (the largest distributor of Hispanic foods in the Southeast); Bill Bolling, who founded the Atlanta Food Bank in 1979 and served as its executive director until 2015; Alice Rolls, president/CEO of Georgia Organics; Jasmine Crowe, founder/CEO of Goodr; and Leah Garces, CEO of Mercy for Animals. 

New Course

Ethics around Eating Animals was just selected to participate in the 2020 Piedmont Project. This two-day workshop provides training for faculty to revise and refine a course to incorporate sustainability and justice dimensions. The goal for this revised course is to make it a collaboration between faculty in Emory College of Arts and Sciences (Sean Meighoo), School of Law (Ani Satz), School of Medicine (Larry Sperling), and the Ethics Center (Jonathan K. Crane), add exposures to Atlanta/regional and racial aspects of the meat industry, and ultimately offer it as a university course open to any student at Emory. 

Classes

Maymester 2020

Intro to Sustainable, Organic, and Ethical Farming
Tuesday, May 12–Friday, May 22, 2020
OX-GRAD700R (2181), 3 credits

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