This course examines how ethical, moral, behavioral and economic choices on food consumption are made within the food system. Students will critically reflect on the social and cultural values that define which foods are permissible or forbidden, have high or low status or have environmental impact. Arguments for vegetarian and vegan diets, eating organic, eating local, and eating humanely raised and slaughtered animals will be presented and debated. Issues concerning individual food choices and cultural practice, sustainable food production and food waste reduction and food policy will be deliberated and actions regarding how food is grown, processed, marketed, sold, and consumed will be assessed. Alternative food processing methods will be critically analyzed for efficacy and ethicality in contemporary future production and consumption models. Policies for the meat, poultry, seafood, dairy and produce industries will be analyzed, developed or repositioned. BS/MS students that have taken NUFD 476 may not take NUFD 576.