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SUS 571  Food Systems and Sustainability

This course allows students to acquire an understanding of the effects and consequences that an industrial approach to food production and consumption has had on individuals, societies and the natural environment. The course invites learners to reflect upon the pros and cons of various practices associated with traditional and organic farming and ranching as well as other forms of food production and distribution. The course also contrasts food demand and supply in various parts of the world, as well as the social and environmental consequences of these economic constructs. 4 crs.

This course information is from the 2017-2018 Undergraduate and Graduate Catalog. View this catalog.