Food sustainability increasingly appears as a panacea for a large scope of ills — be they social, economic or environmental. Think about the key issues of current global environmental politics, climate change and biodiversity loss and the notion that food production, distribution and consumption are substantial drivers of these processes. This project course introduces students to think critically and creatively about the link between sustainability and food production, distribution as well as consumption. What is food sustainability? What practices can foster food sustainability? How can their impact be measured and how can they be facilitated by policy? What do successful policies look like? The course will confront students with various perspectives, e.g., those of farmers, political decision-makers, activists, corporations. It will then turn to practical issues, e.g., the urban-rural divide, pesticide use, food waste, in order to see how they can be addressed by policy and food-related projects. The goal of the course is to develop a concept for a sustainable eatery.
This course is for 1st year MPP students only.
Instructor
- Harry Bauer , Adjunct
