Sustainability, Foods and Environments ((3 Units))

Catalog description

This course provides an introduction to the basic concepts of environmental sustainability and conservation in food production. A brief history of this issue is followed by an examination of population needs and the management of water, agricultural practices, animal husbandry, fertilizer use, and land management. Global warming, genetically modified plant and animal organisms (GMOs), and carbon footprint/fossil fuel use, are also considered. The demographic and geo-political features of North American populations (urban, suburban, rural) contextualize comparisons of conventional food production practices and sustainable practices, around the world. (Formerly 7760:200)