There are more than seven billion humans on the planet. and it is estimated that by 2050 the world’s population will reach 9.1 billion (34 % higher than today), each of whom need to eat every day: ever-higher food production is contributing to faster use of non-renewable fossil fuels and environmental degradation. Food production will need to increase by 70% to feed the larger and most likely more urban population.
What modes of food production and consumption may be viable, sustainable responses to this problem? What are some alternative models of food production? How are people responding to increasing inequalities relating to food availability?
This course focuses on the radical increase in food production over the last decades and the ecological and social problems it has created, as well as on some possible solutions: the organic movement, Slow Food, and the shift towards local food. We will cast a critical eye on these movements and analyze their ability to change the trajectory of the global food production system, which is rapidly heading for collapse.
By the end of the course, students will be able to:
A course reader, including all the indicated readings, will be available. The course’s Moodle site is the primary location for readings and assignments.
$135.00 – Includes mandatory academic excursions, gardening materials, tastings, field trip to Vivaio Belfiore with lunch.