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Menu for the Future (series of 6 classes)


Date of first class: February 2013 (specific date to be announced)

Subsequent class dates: TBD during first class (5 more sessions)

Time: 6:00 - 7:00 pm at the store

1st class facilitator: Jill Sughrue

Class size: 8 - 12 participants

Cost: $23 for required textbook. Participants may share. There is reading to be done for each class, including the first one. 

Sign up for this class at the co-op store.


About the classes:

Menu For the Future invites course participants to learn more about modern food systems and to reflect on their own role as eaters in a global food marketplace. Through readings and discussion, food is considered from multiple perspectives to offer different cultural, economic, ecological, social and health considerations. The class consists of 6 sessions, each 1 hour long. Prior to each class, participants will read sections from the Menu for the Future workbook. During class, a facilitator will lead the group in discussion on such topics as small farms, Fair Trade, shifts in agriculture, human health issues relating to food and more. Students will learn more about modern food systems and reflect on their role as eaters in a global food marketplace. This class promises to make you think differently about your sustenance and the planet. 


The Portland based Northwest Earth Institute (NWEI) has developed this and other discussion based classes that bring the participants to "aha" moments and invite reflection on the ways we live, work, create and consume.

 
 
Course Description:


1. What's Eating America: Session One considers the effects of modern industrial eating habits on culture, society and ecological systems. 

2. Anonymous Food: Session Two traces the historical shift from family farms to industrial agriculture to present day questions surrounding genetically modified organisms (GMO) and industrial organics. 

3. Farming for the Future: Session Three explores emerging food system alternatives, highlighting sustainable growing practices and the benefits of small farms and urban food production. 

4. You Are What You Eat: Session Four explores food systems from a human health perspective. 

5. Toward a Just Food System: The readings in Session Five examine issues of hunger, equity, and Fair Trade. 

6. Choices for Change: Session Six offers inspiration and practical advice in taking steps to create more sustainable food systems.
 
 

Check out the video below to learn more about NWEI and their discussion based approach to learning.