Course note
This course will begin running in fall 2026.
About this course
This course invites you to explore how culture, ecology, and food intersect in shaping sustainable futures through immersive and hands-on experiences engaging directly with landscapes, producers, and microbial life.
The course examines food systems at macro (landscape), meso (producer), and micro (microbial) scales, emphasizing the values of locality, diversity, and quality. Activities include fermentation workshops, culinary labs, storytelling, and co-cooking sessions. By connecting tradition, taste, and environmental care, you will cultivate a deeper understanding of food system resilience and your own role in driving transformation toward more just and sustainable food futures.
Syllabus
Fall 2026 (Draft)
Go to syllabusThis is a draft syllabus. The final syllabus will be available here a few days prior to the new course’s first start date.
Faculty
Rachel Mazac
FacultyPhD in Interdisciplinary Environmental Sciences at the University of Helsinki in 2023, MSc in Integrated Studies in Land and Food Systems at the University of British Columbia 2019, BA in Biology and Environmental Studies Hamline University in St. Paul, Minnesota, UISA 2016. Post-doctoral researcher at the Stockholm Resilience Center on Mistra Food Futures program and on the Sustainable Nice for Farmed Livestock project at the University of Helsinki. With DIS since 2025