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This course examines the politics and the aesthetic strategies of documentary films representing food and water concerns across the Americas and internationally.

Last year the Gazette published an article and video profile about the Follow a Family Recipe assignment. Concordia University’s Now publication wrote about Alternative Food Player assignment. Roots & Recipes founders Rebecca Lessard and Kat Romanow interviewed us at Maison Sociale.


Each week we tackle a theme and watch documentary films. We start with sugar and end up with plastic. In between, we cover themes like monocrops and monopolies, the oil we eat, the ethics of eating animals and genetic engineering. The class is structured around the following questions: How does the global food system work? What are the invisible costs associated with that system? How are food and environmental politics playing out in different parts of the world? What roles do we as communicators play in perpetuating or challenging the industrial food system? What kinds of stories encourage us to change our habits?


For the final assignment, students get out into the city and develop a media profile on an alternative local food player. They can create a pod-cast, a video or a website and they have to represent what makes this ‘alternative.’ So, if it’s a restaurant, how do they treat their workers? Who are their suppliers? How do they foster community? How do they deal with waste?

Here are some examples:

“UNIVERSITY FOOD REPORT CARD: Comparing Sustainable Campuses across Canada.”

Another project included, Montreal Food Change.

And another, Que de bonnes choses.


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