BIO 119 — Sustainable Eating
/3 contact hours This course explores how the production and consumption of food impacts the health of humans and the environment. The selection of foods to grow for human consumption, agricultural practices, and the food supply chain will be examined for sustainability and cost effectiveness. The effects of small versus large scale, as well as organic versus conventional agricultural practices will be related to the quality of the food produced, and how it impacts human health. The science behind current threats to the human food supply will be discussed. Prerequisite(s): None Core fulfilled: IV