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Course Description

Hand brushing along the tops of wheat in a field

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.

Learning Outcomes

By the end of the course, the learner should be able to:

  1. Evaluate methods of food production and outline which methods are more sustainable;
  2. Describe critically the broader environmental impacts of individual and societal food choices;
  3. Analyze the assumptions and evaluate the worth of evidence used by the popular media;
  4. Reflect on your own food choices in the context of eating sustainably; and
  5. Engage critically and in a scholarly manner, in public arguments about food sustainability issues.

Course Topics

  • 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?

Additional Requirements

Prerequisite(s): 4.00 credits
Restriction(s): May not be taken by students in the BAS, BBRM, BSC, BSC(Agr) or BSC(Env) programs

Assessment

Assessment Item Weight
Unit Quizzes 15%
Omnivore's Dilemma Online Book Club Discussions 10%
Unit Reflections 15%
Analysis of a Meal Assignment 25%
On Campus Exam 35%
Total 100%

*Course details are subject to change.

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