A new class challenges students to grasp the complexity of food systems and to better understand food production issues. The Societal Impact on Food Systems course was offered for the first time last spring. It was taught by Ruth MacDonald, professor and chair of the Department of Food Science and Human Nutrition, and Cheryll Reitmeier, professor and associate chair of food science and human nutrition. "Everyone makes food choice decisions throughout their lives," says MacDonald. "The goal was to make students think about food, understand context and evaluate the impact of food choices on their health, the environment and society. The course focused on the broad spectrum of food systems and to try to see it in its entirety to put a framework around discussions."