This course explores questions of sustainability in global food systems. Agricultural, food transportation, food storage, and food processing and production systems are compared with regard to energy-use relative to nutrient-production efficiency, as well as social, cultural and economic sustainability aspects of food systems including international food commodity trade and food trade policy, food islands, farm-to-table restaurants, and small local organic production. This course meets for 7 weeks. Core Natural Science designate. Prerequisite: BIOL 173, SOC 245 or instructor approval. (Fall 2021)
Core: NS. Offered in alternate years
Manage space
Manage content
Integrations