This course examines the complex and interconnected world of health, politics, economics, ecology, engineering, sustainability, and justice in relation to food systems and food production. We explore the methods and impacts of land use and food production and distribution through a social science and historical lens. An understanding of the complex social factors and unsustainable practices impacting malnutrition, obesity, and non-communicable and communicable diseases will be essential to be able to redress these challenges. Specifically, food insecurity, food deserts, commerciogenic malnutrition, and famine will be critically examined, as will the impact of transnational food monopolies, foreign direct investment, and the World Trade Organization on food cost, accessibility, and safety. Alternative, sustainable, and just practices of food production and distribution that draw on both traditional and contemporary movements will be mined for innovative solutions that promote human, environmental, and planetary health.