FSP 310 - Food and the Environment

This course examines the relationship between the physical environment and human-made food systems and the environmental impacts of food production, processing, distribution, and disposal. We explore how different frameworks and different analytical methods help us to identify strategies for making the food system more sustainable and resilient. Students will research and analyze a food system related environmental problems and prepare a report with recommendations to address that problem.

Prerequisite(s): FSP 100 (or concurrent), junior or senior standing, student within the Honors Program, or permission of instructor.
Co-requisite(s):
Credits: 3

Meets the Following Core Requirement: Science Exploration
Course Typically Offered: Spring Semester
Course Type: Food Studies Program