PLSC 145 - Introduction to Sustainable Food Systems

Credit(s): 3

INTRO SUSTAINABLE FOOD SYSTEMS
Component: Lecture
Introduction to food systems in the context of sustainability with respect to environmental, economic, and social aspects. Examination of major challenges to agriculture and U.S. and global food systems sustainability such as rapid climate change, environmental degradation of soil and water, water availability, and other natural resource depletion. Food systems in relation to human health, health policies, environmental policies, and food access. Consideration of what impacts food preferences and food consumption and how this relates to the food system.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

University Breadth: Social and Behavioral Sciences Course Typically Offered: Fall

General Education Objectives:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE4: Critically Evaluate Ethical Implications GE5C: Reason Scientifically