GHI432
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GHI432 - Food in 2050 and Beyond: Climate Change and Global Health
Course Description
The grand societal challenges have put pressure on traditional food systems and enabled fascinating technology- and nature-based advances shaping the global food outlook. This course is aimed to envision the future of food in the context of climate change, global health, sustainable cities, food-water-energy nexus, and digitally transformed world. Students explore the vision of the future of food under sustainability, middle-of-the-road, and business-as-usual scenarios considering changes in diet, population, agricultural practices, and climate. This course will showcase novel solutions aimed to design the food system that can protect and improve public health, sustain environment, and be upgraded with equity at its core. As students gain insights into food trends, challenges, and emerging opportunities, they will develop leadership vision how to address health-conscious needs and demands for food self-sufficiency throughout the 21st century.
The courses readings consider food from multiple perspectives: health, environmental, economic, social, and cultural, providing a holistic view of the modern food systems pathways.
The courses readings consider food from multiple perspectives: health, environmental, economic, social, and cultural, providing a holistic view of the modern food systems pathways.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Course Attributes
CE - CL (Cross Listed)
Cross Listed Courses
May be convened with
GHI532
Component
Lecture
Optional Component
No
Typically Offered Main Campus
Spring
Typically Offered Distance Campus
Not Offered
Typically Offered Online Campus
Not Offered
Typically Offered Phoenix Campus
Not Offered
Typically Offered Sierra Vista Campus
Not Offered
Typically Offered Community Campus
Not Offered