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Course Details


If we are what we eat, understanding the complexities of how our food gets on our tables is vital to our health and environment. This course is an overview of worldwide sustainability issues surrounding food production and consumption. A key issue addressed is the importance of local food production, particularly in urban areas, and the assessment of how locally produced food impacts the long-term sustainability of global food production. Students leave the course with the ability to compare chemical-intensive versus organic agriculture in terms of the ecological and economic impacts of both systems; understand the advantages and challenges of local food production, the "permaculture" movement, and their relation to environmental and economic sustainability; and evaluate the capabilities of urban agriculture for improving and sustaining of economically-distressed communities. Service learning component may include special projects at a local urban farm.

Credits: 3


  • ENG 101  (with a min grade of C-)

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