Sustainable Water Management
Rising temperatures, fires raging out of control in the American West and Europe, increasingly fierce storms: they are all consequences of climate change induced by human consumption of fossil fuels, according to the latest report from the United Nations, written by scientists from around the world.
This course is intended to provide an overview of the structure of the post-farm food supply chain. This course will promote an understanding of the many factors that influence behavior of food wholesalers and retailers. The course covers the economic and decision-making processes related to the food retail, wholesaling, manufacturing, and logistics industry sectors. The course is intended to promote critical thinking on the economic impacts and policy implications of the food supply chain and the behavior of firms operating within it.
This course will examine the political and movement dimensions of agroecology as they relate to sustainable food systems transformation. With an emphasis on theory and practice, students will evaluate agrarian social movements advocating for food sovereignty, exploring issues related to governance, power, and collective action across multiple scales. Drawing from international and regional perspectives on agroecology, applied dimensions of the course will focus on participatory-action research and critical pedagogies that advance food systems transformation. Cross-listed with ENV 0196.
Food businesses (the companies that process, manufacture, distribute, serve, and sell food) 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 explores the challenges and opportunities to feed a growing population in a manner that is reliable, equitable, healthy, and sustainable. Students will learn about industry-led initiatives that attempt to balance the drive for profits with social and environmental goals.
The important purpose for proposing this course is to understand complications of kidney disease and plan various nutritional managements for the different stages of chronic kidney disease (CKD) and various types of other kidney disease. The Medical Nutrition Therapy (MNT) course provides basic nutritional management of CKD and end stage of kidney disease (ESKD). However, CKD is very complicated and the most recent trend of medical and nutritional managements of CKD have been changing from renal replacement therapy for ESKD to prevention of progression of CKD.
Dear Returning and New Students,
I hope that your summer has started well. We are very much looking forward to seeing you this coming fall. I write to you now to provide details regarding delivery of courses for the upcoming fall semester. Please read the below information carefully.
Climate change is one of the most pressing problems in the world today. This course will focus on the projected impacts of climate change around the world and related adaptations, with particular attention to humanitarian impacts and food systems. Students will cover climate risk assessment, risk perception, risk communication, and climate risk management/adaptation. The course will cover major climate impacts by sector, as well as their interactions and humanitarian implications. Each week of class will have two components: a lecture component and a lab component.