F&ES 765b / 2014-2015

Technological and Social Innovation in Global Food Systems

Credits: 1 to 3

Spring 2015: Tu,Th, 10:30-11:50, Tues: Krn 321; Thur: Krn G01
 
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This course examines a range of solutions that address the impacts of agriculture, focusing primarily on the environment (air, soil, water, land use, climate change, biodiversity), although social justice and human health issues are also touched upon. Examined mitigation strategies include agro-ecosystem best management practices, new technologies, and supply chain relationships, among others. Lectures focus on specific case studies as much as possible. The course is divided into modules, each focused on a single commodity that represents a different set of impacts and mitigation strategies: e.g beef, aqua-cultured salmon, palm oil, and fresh-sold tomatoes. Brief contextual reference to the economic and social importance of each commodity is made at the beginning of each module. Students gain a significant appreciation for the mitigation strategy opportunities available in the production, processing, and distribution specific to an agricultural resource type. 

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