GEOG 350 - Global Food Systems

(3 units) CO11

Geographic dimensions of food production and consumption systems, emphasizing agri-business development; food supply globalization; food security; scale, distribution, and cultural influences.

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. explain how food and other agricultural staples are produced and describe the associated impacts on society and the environment.
2. analyze the distinct scales of the food economy in terms of their benefits, costs, ethical considerations, and other societal challenges.
3. explain distinctions in diet, food preference and taboos, staple production, and tie these to agricultural and cultural origins.
4. demonstrate how local and global geographic contexts affect the production, distribution, movement, trade, and consumption of foods, including an understanding of their implications on trade and politics.

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