(Theme: Food Systems and Education: Part I)

1. “Teaching Sustainability of a Healthy, Food and Water System to Nutrition Students Using an International Study Abroad Experience to Shetland, United Kingdom,” Christina Campbell & Gretchen Henningsen, Iowa State University
2. “Using Decision-making Cases in Sustainable Agriculture Courses: Reflections from a Land Grant University and a Liberal Arts Institution,” Christopher Murakami, Chatham University & Mary Hendrickson, University of Missouri
3. “Fish in One Hand, Book in the Other: Combining Food Studies and Culinary Arts,” Jonathan Deutsch, Drexel University