ETHICS OF FOOD AND AGRICULTURE

Catalog description

This purpose of this course is to explore the values and ethics that underlie our food and agricultural systems and the choices we make regarding our food. Examples of topics to be covered include 1) farm labor rights, 2) sustainable use of land, and 3) use of technology in our food supply. Students will evaluate these topics on both a local and global scale and from a variety of disciplinary lenses in the social and natural sciences. Pre-requisite: Completion of ENGL-102 or ENGL-109 and 24 credit hours in the General Education Core or instructor permission.