Spring 2022: Reimagining Eating In & Eating Out

At Edible Education, the class sessions, readings and assignments aim to guide students to develop food-systems intelligence — a personal understanding of how the diverse facets of the food system relate and depend on one another, especially one's own role as a participant in the food system and how individual and collective choices, actions, behaviors, policies and public and private interests affect it.

This semester, we reimagine eating in and eating out. The food system – a $12 trillion business – was amongst the most impacted areas during the pandemic. The ways we produce, prepare, and consume food have undergone dramatic changes. As we redefine what is “normal”, changes to the food system that directly address climate change and social justice are within our personal and collective reach and power.

Edible Education 101 is conducted at Berkeley Haas every Wednesday from 6:10-8pm PST starting on Wednesday, January 19th. Sessions will be livestreamed and posted on this page following each class. Please note that the classes on April 13 and April 27 will not be livestreamed.

Course Syllabus


Wednesday, January 19, 2022
Alice Waters
Setting the Table
Wednesday, January 26, 2022
Michael Pollan
How do we/might we/should we...decide what we eat?
Wednesday, February 2, 2022
Nikiko Masumoto and Nina Ichikawa
How might we…create equitable food systems that support diverse producers?
Wednesday, February 9, 2022
Frances & Anna Lappe with Tiffani Patton
How might we…be climate-conscious eaters?
Wednesday, February 16, 2022
Larissa Zimberoff
How might we... reimagine the food of the future?
Wednesday, February 23, 2022
Raj Patel
How might we...leverage food as medicine?
Wednesday, March 2, 2022
Saru Jayaraman
How might we…address compensation, gender, and power imbalances in the food system?
Wednesday, March 9, 2022
Chef Matthew Raiford
How might we....use food as a vehicle to convey and protect cultural heritage and history?
Wednesday, March 16, 2022
Bentley Hall, CEO of Good Eggs
How might we...responsibly purchase and distribute our food?
Wednesday, March 30, 2022
Nicolas Jammet, Co-Founder, Sweetgreen
How might we…design future restaurants to respond to climate/health/equity issues?
Wednesday, April 6, 2022
Joey Grassia, Co-Founder and Co-CEO of Shef
How might we…incorporate purpose and address power imbalances in restaurants?
Wednesday, April 20, 2022
Kirsten Tobey, Justin Kolbeck
Food System Changemakers