GDEV 2300 - Food Systems and Sustainable Development

(SBA-AG) (CU-SBY)

Spring. 3 credits. Letter grades only.

M. Herrero.

This course introduces students to the fundamentals of food systems in the context of sustainable development. The course investigates how we ended up with the current food system and the key components of food systems, the key drivers shaping food supply and demand, as well as health, environmental and equity outcomes. Examination of our current system is supplemented with studies on the future of food systems and sustainable transitions. The sustainability performance of food systems is examined in relation to land use, climate change, nutrient cycles, biodiversity and water use. The course provides an overview of work being done to improve sustainability through novel technology like alternative proteins, circularity, robots and AI from production to consumption.

Outcome 1: Identify and classify the components of food systems in different geographical contexts.

Outcome 2: Explain how food systems have changed though recent times, including differentiating the main and secondary drivers of change and their impacts on key health, economic and environmental outcomes in high, and low and middle income countries.

Outcome 3: Identify and assess the environmental impacts and social equity in food systems around the world and explain how to improve it.

Outcome 4: Examine critical changes required for improving current diets towards healthy diets from sustainable food systems.

Outcome 5: Synthesize different types of solutions for improving the sustainability of food systems for sustainable development.

Outcome 6: Articulate key food systems policies available for improving the sustainability of different components of food systems, and the actors and roles they play.