Courses

ENVR E-129: From Farm to Fork: Food, Sustainability, and the Global Environment

In this course, we explore the development of our modern food production and distribution system and its effects on our environment and planet. We critically review published studies and other assessments that evaluate the environmental and social impact of food-related products and processes. We cover such topics as agricultural and food policy, industrialization and factory farming, the interrelationship between climate change and food production, water quality and scarcity, the role of technology in food production, and other relevant topics. We apply life cycle assessment concepts and appropriate sustainability criteria and benchmarking to current questions surrounding our global food system, and incorporate observations from the developed and developing world. The course emphasizes the methodologies and skills needed to critically assess the sustainability of various food products and practices.
Note: Online with the option to attend class on campus.

Professor: 

Season: 

Spring

Days: 

W

Time: 

5:30-7:30

Course ID: 

24782
  • [Course titles in brackets] indicate that the course is not scheduled to be taught during the 2016-2017 academic year, but may be offered in an alternate year.
  • An asterisk (*) before a course number indicates that a student must obtain the instructor's permission in order to enroll in the course.

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