A Course That Changes How You See the World, Starting With What You Eat

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While many college courses ask students to analyze global challenges from a distance, one GW course invites them to start with something deeply familiar: What's on your plate? World on a Plate, a course founded by renowned chef, humanitarian and activist José Andrés, HON '14, challenges students to explore how food connects culture, policy, sustainability and equity.

So how does a classroom bring these global challenges together around an issue as ubiquitous as food? The interdisciplinary undergraduate course, offered every fall semester across all majors and class years, has students examining everything from the Supplemental Nutrition Assistance Program (SNAP) and the Farm Bill to global food traditions, sustainability and food innovations. By pairing classroom learning with community engagement at food banks, food recovery programs, nonprofits and farmers markets, the course makes complex systems tangible.

The vision for World on a Plate is deeply rooted in the work of Andrés, whose career has long highlighted food's power to connect people and expose inequities. That vision took root at GW more than a decade ago, eventually culminating in the launch of the Global Food Institute (GFI), founded by Andrés, in 2023.

"Since we first created this class in 2013, so much has changed in our world," Andrés said. "But one thing has stayed constant: We need everyone to learn about where our food comes from, to understand how food touches everything, the systems in place that impact how we as humanity feed ourselves. That's always been the goal of World on a Plate, an opportunity for GW students-the ones who will be guiding policy, starting nonprofits, doing big things for the world-to understand those systemic questions, and to always keep food in mind as they begin their careers."

Because these food systems touch everything around us, the course often connects students to current events and encourages new ways to approach global challenges. In the wake of the war in Ukraine, the course featured guest speakers including an NPR reporter, a former executive director of World Central Kitchen and an agricultural scientist for a consulting firm in Kyiv.

The impact of guests and lecturers who are on the front lines of solving an issue can't be overstated. It's a philosophy that World on a Plate instructor Tara Scully, director of curriculum development at GFI, has built into the course's DNA.

"This course can really open their eyes," said Scully. "Some of our students come to us not knowing about how interconnected food is, and by the end they are set to pursue a career in food systems."

Scully adds that students are really given the tools to take a active approach and engage with the speakers, professionals and guest lecturers. That engagement runs both ways. Guest lecturers have even helped shape new GFI course offerings. Recently, FRESHFARM designed a course specifically focused on hands-on food education offering weekly seminar sessions and direct service projects.

"I'm honored to engage with GFI's World on a Plate students," said Ibti Vincent, Foodprints service learning manager and instructional coach and GFI adjunct professor. "The students ask such thoughtful questions and bring fresh perspectives to how we approach food systems thinking."

World on a Plate doesn't end at the classroom door; it serves as a gateway into the interdisciplinary food leadership minor. Through coursework that spans agricultural science, policy, sustainability and social justice, the minor encourages students to understand not only how food systems function but who they serve and who they leave behind. Underpinned by the mission of GFI, the food leadership minor equips students with the knowledge and skills needed to pursue careers across food policy, advocacy, research and innovation, while grounding their learning in real-world impact.

Timothy Harlan, executive director of the GW Culinary Medicine Program and associate professor of medicine at the School of Medicine and Health Sciences, teaches Fundamentals of Culinary Medicine, and sees firsthand how World on a Plate students can apply their knowledge to a broad set of topics.

"Food is our shared experience and is interwoven throughout our society at every level-agriculture, food production, governmental regulation, our culture, family celebrations and even culinary arts. This course is essential in understanding our world today," said Harlan.

For GW students, the outcomes and academic pathways after taking World on a Plate can be as expansive as the course's topics. Students often discover new ways of thinking and discover a way to connect food and community impact.

Charlie Basa, a senior graduating this month, can trace his academic food inspiration back to his junior year and his time in World on a Plate.

"This course changed how I approach food systems by showing me the people, perspectives, and power structures behind what we eat," Basa said. "Through service learning and learning from guest speakers, World on a Plate pushed my understanding of food systems beyond theory and into real-world experience."

As Basa closes out his time at GW and plans a career in food policy, he credits his experiences in the course with opening his eyes to the possibilities of a career in food.

"World on a Plate opened up career pathways I didn't even know existed and helped me explore the field before choosing my direction," he said.

Scully believes that any GW student who takes World on a Plate can find a similar calling.

"Food is something every single person on this planet shares, and when students realize they can use that to change the world, it's remarkable," said Scully. "That's what this course does; it turns curiosity into purpose."