NST2040 - CASE STUDIES IN SUSTAINABLE FOOD SYSTEMS
CASE STUDIES IN SUSTAINABLE FOOD SYSTEMS
NST2040 Case Studies in Sustainable Food Systems
4 credit intermediate liberal arts
What is food – where does it come from, how is it grown, what resources does it use, what’s the difference between a GMO and an organic product, what do labels mean, is it sustainable? This course looks to take a scientific and systems based look at the food we eat and deeply examine all of the steps that occur between “farm to table”. We need food to survive and food must be grown, cultivated, harvested, processed, and distributed so that we can benefit from it. These steps take place in different ways all across the globe, across the country, and among our neighbors. In this class, we’ll look at what it means to be a sustainable food system, look at historical approaches that worked to meet/deviate from this goal, and look at how the future aims to feed a growing world with increasingly diminishing resources.
By the end of this course, you will recognize the importance of sustainable food systems and know the different areas that comprise this system. You will be able to distinguish between sustainable and non-sustainable food systems. Through this design, this course meets the college learning goals of Rhetoric, Quantitative and Information Analysis, Ethics and SEERS, and Critical and Integrative Thinking.