Economics of Sustainable Food Systems

5 credits

Analyzes the choices of food consumers, retailers, wholesalers and traders, producers, and suppliers, and how they lead to individual and societal wealth, health, and environmental outcomes. Applies economic models of consumer preferences, competitive markets, and trade to explain market power, climate change, agricultural pollution, overfishing, and groundwater shortages. Prerequisite: either ECON 200, FISH 230/ECON 230, or ESRM 235/ECON 235/ENVIR 235. Offered: jointly with ESRM 440/NUTR 440; A.