Diet, Food Choice, and the Environment
This course introduces links between diet and food choices, and their impacts on the environment. Concepts and issues such as slow food and organic agriculture are identified and used to assess different supply chains and environmental impacts associated with local and non-local foods. PREREQ: minimum of 24 University credits or ENSC(ENVI) 1406 and ENVI 1507. (lec 3) cr 3.