Theme 1: Food Production and Sustainability

Exploring the environmental conditions of food production.

  • Principles and practices of sustainable agriculture
  • The green revolution
  • The new green revolution
  • Genetically modified foods
  • Organic foods
  • Natural disasters and the food supply
  • Food production and the water supply
  • Diversion of foods into biofuels
  • Implications of transitions with growing affluence from grains, legumes and pulses, to meat and dairy
  • Agricultural fossil fuel use and rising energy costs
  • Soil depletion, exhaustion, erosion and fertilizers; and remedies
  • Agricultural land availability and ‘peak food’
  • Farmland preservation
  • Urban agriculture
  • Agriculture and deforestation
  • Agricultural greenhouse gases and climate change; and remedies in agricultural carbon sequestration
  • Hydroponic and low-carbon agriculture
  • Farm originated and feedlot pollution
  • Animal welfare
  • Sustainability of wild fisheries and other wild food sources
  • The environmental impact of seafood farms
  • Waste management in food production and environmental sustainability
  • The global food market
  • Large scale and global agribusiness: efficiencies, offerings and deficiencies
  • Community food security
  • Sustainable food communities
  • The local food movement
  • Economics of farmers markets and community co-ops
  • Urban and rural food deserts
  • Supply chains: just-in-time distribution, transportation and warehousing

Theme 2: Food, Nutrition and Health

Investigating the interrelationships of nutrition and human health.

  • Human nutritional and dietary needs
  • The chemistry of food, nutrition and human energy
  • Food contamination and food-borne illness
  • Food safety assurance, risk analysis and regulation
  • Growth hormones and antibiotics in food, and their effects on children
  • Food and chronic disease: obesity, heart disease, cancer, diabetes
  • Food poverty
  • The socially equitable diet
  • Food, nutrition and public health
  • Nutrition labeling
  • Processed and unprocessed foods: health implications
  • Safe fruit and vegetable processing in a global market
  • Genetically modified foods and food engineering
  • Foods and nanotechnology
  • Food flavors, the taste of food and preferences
  • Biotechnology and today’s food
  • Food and global health challenges
  • Consumer trends and nutritional behaviors
  • Nutrition and disease management and prevention
  • Food and the wellness industry
  • Eating disorders
  • Vitamin supplements and medical needs
  • Food marketing to children
  • Ethnic foods and community nutrition

Theme 3: Food Politics, Policies and Cultures

Exploring claims, controversies, positions, interests and values connected with food.

  • Urbanization, population growth and the global food supply
  • The political economy of food
  • Food prices inflation and food scarcity
  • Food supply, transportation and storage
  • Free markets versus agricultural protectionism and subsidies
  • Farm law and public financing
  • The impacts of developed world trade barriers on the developing world
  • Hunger and poverty: public policy in food and nutrition
  • WHO policies on world nutrition
  • Global food ethics
  • Farmers’ organizations and movements
  • Farm worker rights
  • Fast food and slow food
  • Celebrity and media chefs
  • Consumer ‘taste’
  • Vegetarian, vegan and other dietary systems
  • ‘Ethnic’ and regional foods
  • Food taboos: kosher, halal etc.
  • The cultures of ‘the table’
  • Food sociability
  • Gendered home cooking patterns
  • School and community food gardens
  • The alternative food movement
  • Food advertising and food media
  • Food safety regulations and guidelines
  • Food self-sufficiency and ‘food sovereignty’
  • ‘Fair Trade’
  • Animal rights and welfare initiatives
  • Food sovereignty and free trade regimes
  • Malnutrition and international food programs