NFDS

3714

Food and the Environment

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

Food and the Environment

Fall 2020

Taught By: Kristin Reynolds

Section: A

CRN: 3969

Credits: 4

This course examines the relationship between food and the environment, covering production, distribution, consumption, and waste management, from the local to the global scale. We learn about key issues including the connections between climate change and global food security; food waste and composting; food supply chains; urban food environments; genetic engineering and genetically modified foods. Throughout the semester we explore how different frameworks and analytical methods, from agroecology to environmental justice, to life cycle analysis, help us design strategies to make the food system more sustainable and resilient. And, we examine connections between science and policy. The course includes a module on GMO identification in collaboration with one of the University’s Science Labs. For the final project, students research a food system-related environmental problem and prepare a policy or design brief to address that problem.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: Online (DL)

Sync Type: N/A

Course Format: Seminar (R)

Max Enrollment: 7

Add/Drop Deadline: September 14, 2020 (Monday)

Online Withdrawal Deadline: November 22, 2020 (Sunday)

Seats Available: Yes

Status: Closed*

*Status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 7:13pm 10/20/2020 EDT

Meeting Info:

Days: Monday, Wednesday

Times: 2:00pm - 3:40pm

Building: Online Course

Date Range: 8/31/2020 - 12/16/2020