Sustainable Food Systems and Markets

Course Details

Course Number
NUTC 262
Associated Faculty

Course Description

By preparing and distributing food, food processors, wholesalers, and retailers transform the very nature of what we eat and establish the economic, social and environmental terms that shape much of the food system.  This course will examine the dominant food system and explore the alternative strategies that seek to provide a reliable, equitable, and sustainable food supply from the “middle of the food system.”

Syllabus: 

Prerequisites

Not open to Friedman degree students.

Terms Offered

Semester/Term SIS Number Meeting Time Location Instructors
Spring 2019 20053 N/A Online Robert Guillemin, Natalie Valpiani
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