This article presents a case study of a "Sociology of Food" course premised on issues of social justice and ethical and sustainable food practices. Through sustainability-inspired service-learning projects, students learn about the consequences of the industrial food system (e.g., farm-to-plate issues, local and organic options, animal welfare), as well as alternative, sustainable choices available to them in their communities and on campus. Students also learn about food insecurity and social justice through carefully chosen readings and assignments and experiential activities such as class trips and civic engagement projects. This particular case study illustrates the merits of sustainability curriculum coupled with service learning, through a "special topics" course that adopts a sociological perspective on food.