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Sustainable Food: Politics, Policy and Ethics

11:374:289


Description

This course explores how food systems can be made more environmentally sustainable and socially just. Specifically, drawing on tools from social and environmental sciences, we undertake an in-depth examination of four major food-related social movements: organic farming, local food, fair trade, and animal welfare. Each of these food evolutions has political, economic, and social dimensions, and is the result of efforts by government, citizen groups, and food producers to accomplish certain goals (and block others). Therefore, for organic farming, local food, fair trade, and animal welfare, we ask: Where does it come from? What are its goals? What problems is it meant to solve? What is working - what is not? Who is benefiting - who is left out? And especially: Give the strengths and weaknesses of existing attempts to transform food systems, what should be the focus of the next generation of responsible, food-literate citizen.

When / Where:

Monday & Wednesday, 2:15 3:35

Credits:

3

Prerequisite:



Course Syllabus



Course Professors

    Spring 2017

  1. Schoolman, Ethan
 
  1. Rutgers
  2. New Brunswick
Department of Human Ecology