Examination of ways in which food relates to gender, race, and class. We will discuss ongoing debates about food insecurity, food production, consumption, and food waste. Course includes a service-learning project during the semester that either employs skills or knowledge learned in the course or teaches new skills or knowledge related to course objectives. Students will be involved in the planning and implementation of the project(s) and may spend time outside of the classroom. Students will be engaged in the service-learning component for approximately 25-50% of overall instructional time.