There are a lot of ways food is harvested from land and sea before it reaches your dinner plate - not all of them are savory. In this course, we'll explore how the many livelihoods that provide us with food can also work to incorporate and rely on biodiversity conservation. What does biodiversity conservation look like in a working landscape or seascape? How do social movements align or contrast with different food production and conservation practices? And finally, how are these environments - and the people and cultures embedded in them - increasingly under threat? Through complementary aspects of social science and conservation practice, this course emphasizes not only the threats posed to unique localities and livelihoods, but also the hope of a just and sustainable dinner table. Students will leave with knowledge of the practices and skills needed to participate in transforming our food system for improved environmental and community outcomes.