As a follow-up to SUS 571, this course examines where and how interventions can be made in the current food system in the interest of ensuring the individual and environmental health of food. Students will learn how to conduct a life-cycle analysis of food from production to post-consumption. Students will be able to identify points in the life cycle where actions can be taken to assure food safety and security, equitable access, and sustainability. The course will also explore alternative business models such as cooperatives and benefit corporations along with career development opportunities in food systems management. Prerequisites:SUS 571 or department permission. 4 crs.
This course information is from the 2017-2018 Undergraduate and Graduate Catalog. View this catalog.