Science of Sustainable Food

3 Credits · Level: Undergraduate

The production and processing of food along with disposal of food waste have some of the most profound global environmental effects of all human activities. Modern agriculture accounts worldwide for 11% of land use, 80% of tropical deforestation, 70% of freshwater use, 13% of carbon emissions, well over half of nitrogen emissions, and contributes to soil erosion, water and air pollution, and loss of biodiversity. A more sustainable food system is clearly needed if we are to feed the 9 billion human mouths expected on Earth by 2050. In this course we will examine the scientific underpinnings of a range of environmental issues that pertain to international agriculture since its invention roughly 12,000 years ago. We will look at topics such as the biological origins of crop plants and domesticated animals, patterns of land conversion and use, soil creation and loss, the use and contamination of water, fertilizer and its impact on nutrient cycling, pesticides and other novel chemicals employed in agriculture, the use of fossil fuels for food transport and processing, food packaging, and the processing of food waste. Some potential solutions to the challenge of global food sustainability will be examined such as the use of GMOs and other biotech approaches, the role of subsidies, energy and water policies, changing diets and food sources, alternate farming practices, and food justice issues. Some seats in this class are reserved.