Does the US food system make us fat?
Can we create food systems that limit environmental damage?
Sustainable Food Systems
ACES 199—CRN 57624
TR, 1:00 – 2:20 pm
This course is designed to foster critical systems thinking and collaborative analysis across multiple disciplines for the development, production, preparation, and consumption of food within complex social and ecological systems. The course includes the consideration of challenge of producing enough food to feed the world population, and the environmental (e.g., climate change, sustainability, environmental footprint), economic (e.g., food insecurity) and health (e. g., obesity, diabetes) issues that are related to food. A central idea is to start with “the food we eat” and connect it to health (e.g., obesity, nutrition, disease), the environment (e.g., environmental implications), the global economy (e.g., population growth, community economic development), and technology (e.g., genomics, engineering, information processing).