INSTRUCTOR: Cara Rockwell
SCHEDULE: Tuesdays,Thursdays, 11:00am – 12:15pm
The purpose of this course is to provide a strong foundation for student evaluation and interpretation of food security and resilient food systems. The class will review the ecological principles of sustainable agroecosystems and highlight the socioeconomic benefits associated with sustainable food production. We recognize that resilient food systems enhance nutrition and well-being in urban areas, where “food deserts” are common, especially in economically underserved neighborhoods. Recent concerns have pointed to the anticipated decrease in agricultural production due to climate change. Implementation of adaptive management plans for agroecological systems (taking into account species selection and design that can withstand climate change stressors) is critical for ensuring food security under more severe climate scenarios. In this class, we will cover global examples of food history, cultural trends, agroecological and conventional food systems, and the increasing problem of food insecurity in the face of climate change.