Food for All: Ecology, Technology, & Sustainability
With the human population expected to exceed 9 billion by 2050, how will we support our farmers and meet the increasing demand for food in an ecologically sustainable way? Historically, rapid increases in yield have been a result of advances in three main technologies: (1) genetic improvement; (2) use of synthetic pesticides and fertilizers; and (3) expanded irrigation. Each of these technological advances, however, has limitations or has led to significant environmental degradation. There is an urgent need for new approaches to food production without destroying the environment.
We will evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. We will also explore stakeholder-specific perspectives, as well as develop important communication skills for negotiating these different perspectives. Prerequisites: Introductory Biology or equivalent.
Basic Enrollment Requirements: None
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Remission Eligible: Yes; first day of term; all university policies apply.
- School of Arts & Sciences