This course is intended to introduce students to the science behind food related issues within the context of Ontario agriculture and food systems. The course will provide students with an overview of the history of agriculture in Ontario and an opportunity to discuss both sides of current debates over food production and associated environmental and human health issues.
By the end of the course, the learner should be able to:
- Evaluate methods of food production and outline which methods are more sustainable;
- Describe critically the broader environmental impacts of individual and societal food choices;
- Analyze the assumptions and evaluate the worth of evidence used by the popular media;
- Reflect on your own food choices in the context of eating sustainably; and
- Engage critically and in a scholarly manner, in public arguments about food sustainability issues.
- Food and agriculture in Canada
- Essential ingredients: Requirements for crop growth
- Fire up the grill: Animal protein production
- Impacts of conventional agriculture
- Agricultural sustainability
- Organic agriculture
- Food waste and local food
- Sustainable seafood
- Vegetarianism: The path to sustainability?
Prerequisite(s): 4.00 credits
Restriction(s): May not be taken by students in the BAS, BBRM, BSC, BSC(Agr) or BSC(Env) programs
|Graded Group Discussions||15%|
|Short Research Paper||20%|
|Short Critical Thinking Paper||25%|
|Online Final Exam||30%|
*Course details are subject to change.
Additional Technical Requirements
This course will use the following:
- Virtual Classroom is a video conferencing tool used to facilitate synchronous virtual meetings.
Please view the Technical Considerations for each.