Prerequisite(s): Any 300-level NUFD course; or departmental approval. This course addresses the moral, ethical and environmental impacts of food consumption for historical, contemporary and future populations Students will discuss and assess production practices including cage-free and confined animal husbandry and slaughter, dairy production, farming, genetically modified foods and food alternatives. Moral eating decisions, religious proscriptions, forbidden foods, veganism and vegetarianism and food waste reduction policies, will be assessed for their influence on food consumption as well as environmental impacts. Arguments on the ethics of individual, cultural and societal food choices will be presented, including the role of meat, seafood, poultry and dairy in ethical and sustainable food systems as well as the rationale behind eating plant-based diets. Students will learn how consumption practices affects health, the future of the planet, the welfare of animals, and national and global security.