Skip Course Information

Course Information

Instructor Info:Mark Feinstein
Office Extension x5551
Bexx Merck
Samuel Bedree
Lawrence Winship
Office Extension x5387
Term: 2014S
Meeting Info: Monday Wednesday
02:30 PM - 03:50 PM Cole Science Center 333
02:30 PM - 03:50 PM Cole Science Center 333
Description: Nothing in life is more important than food. But billions of people don't have enough, the way we grow food poses dramatic challenges to the environment, and our collective health and quality of life are in the balance. This course will take a critical multidisciplinary look at the past, present and future of food, farming and eating. Are our current food sources sustainable? What are the ecological impacts of production? What will be the impact of climate change? Can we find new plant and animal species that will enhance our food 'security'? Is genetic modification of food really a bad idea? In what ways might alternative production systems, such as small scale, local and organic farms provide more sustainable solutions? Could the globalization of technology and information change the way we farm? How can education about diet and nutrition affect our behavior? How many farms and how many farmers? Class will meet twice per week for lectures, discussions, small group work and projects.