This course explores innovation in food systems and how it is changing the ways that we eat; how we produce, process and distribute food; how we manage food system inputs and waste; and how we imagine food alternatives. We will unpack what is meant by “innovation” and why technological innovation frequently gets more attention than social, cultural, and political innovations at scales from the community to the international. We will explore how to assess the risks and value of innovations and their implications for social justice and participation of emerging streams of innovation. Field trips are planned during class time to see first-hand some examples of food system innovation. This course is team taught with Molly Anderson and will be delivered as one course at both MIIS and Middlebury via video conferencing and other forms of interaction. Cross-listed at Middlebury as INTD0311A-S17.