Food System Sustainability and Resilience

3 credits

Explores concepts of sustainability and resilience as used today in the study and management of food production systems. Emphasizes a systems-thinking approach to assessing current and future challenges and resilience in the face of stresses and shocks. Covers complex dynamics between biological and geophysical aspects of food production systems in the context of nourishing a growing population, evaluation of co-benefits and tradeoffs. Recommended: introductory coursework in food systems or sustainability. Offered: jointly with NUTR 312; Sp.