ENVR S23 - Sustainable Food

Institution:

Bates College

Subject:

Description:

This course introduces students to the terminology, concepts, and ethics of sustainable food. Sustainable food is produced, transported, and eaten in a way that meets our present needs while ensuring future generations can enjoy this type of food. Conventional and alternative food production, marketing, and consumption systems are contrasted. Weekly student discussions focus on recent sustainable food literature. Three field trips provide an opportunity for students to learn more about sustainable food systems, integrate concepts, and provide data for projects. Student projects develop a multi-criteria decision analysis tool to compare the relative economic, environmental, and cultural sustainability of a food of their choice. Enrollment limited to 15. Staff.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bates.edu/

Phone Number:

(207) 786-6000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Four-one-four plan

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