Food, Farming & Sustainability
The modern industry of growing and selling food is a study in contradictions. Food from across the globe ends up on our tables for surprisingly low prices. But, the food we find in supermarkets often lacks flavor and nutrition compared with locally grown alternatives. Packaged food and fast food is engineered to be irresistible thanks to the copious amounts of sugar, salt and fat they contain, but they also tend be unhealthy. The growing of food depends on a viable ecosystem, but industrial agriculture is one of the major contributors to the greenhouse gases that cause global warming and that are disrupting climates. Meanwhile, many people are turning to fresh, local food as an alternative to the industrial food system.
This course will examine the modern food industry and its impact on climate, health and food quality from multiple perspectives: the economics of the food industry, the science if growing food, and the experience of growing organic food and raising free range animals on a local organic farm.