Global vs. Local: Food Systems and Sustainability

Ten thousand years ago, the human food system changed dramatically. Our species shifted from a nomadic, hunter and gatherer lifestyle to an agricultural one. This remained relatively unchanged until 200 years ago when we segued into the Industrial Revolution. The population increased dramatically, and the need for more intensive, high yielding agricultural practices became necessary. This has led to some interesting consequences and we were observing them today: the way we grow our food is unsustainable, and Earth cannot support it much longer.

In this lab science course, we will become familiar with the three major food systems that we participate in: Global, National, and Local. We will begin by exploring the challenges, triumphs, and paradoxes of the global food system. Then, we will learn about the environmental implications and other social hurdles of the national food system. Finally, we will learn the benefits and constraints of our local food systems. Students are encouraged but not required to develop an independent project near the end of the course.

Prerequisites: None.

Instructor: Alyssa Hartson

DETAILS:

Suggested age range: 13+

Outside work: [TBA]

When & where: Tuesdays on Zoom from 1:00 - 2:00 Eastern Time, Jan. 3 - Mar. 28, 2023. No class Feb. 14.

Fee: $200 ungraded/$250 graded; this includes a non-refundable registration fee of $10. We offer discounts for groups, siblings, and students who enroll in multiple classes. (Discount information.) Payment plans available. Fees waived for families with financial need.  (Waivers and payment plan information.) Questions about how classes work? Read our course FAQ.

Photo credit: Laura Fokkena