We choose our foods in part on appearance, flavor, and convenience, but we are becoming increasingly aware of ethical issues surrounding food choices. Although these issues receive a lot of media attention, their actual implications (both pro and con) are not as obvious as they may at first seem. In this course we will investigate the environmental and public health consequences of how we produce, distribute and choose our foods. Topics will include genetically modified foods; cropping methods (organic vs. conventional vs. sustainable); commercial fishing; the locovore movement; additives, contaminants and byproducts; pest control products (natural vs. synthetic); farm labor; and animal welfare. Through assigned readings, critical thinking exercises, limited research, and facilitated discussion, students will gain a nuanced understanding of current and emerging issues to help frame their choices for the future.