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, 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.









Course ID: 

  • [Course titles in brackets] indicate that the course is not scheduled to be taught during the 2020-2021 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.

Harvard University
Center for the Environment

Address: 26 Oxford Street, 4th Floor, Cambridge
Phone: (617) 495-0368

Connect with us

Follow HUCE to stay updated on energy and the environment at Harvard and beyond.

Subscribe to our mailing list