SEMINAR PROFILE

S02 - 
What Makes A Food System Sustainable?
   
  By 2050 the world population is projected to increase from 7.7 to 9 billion. Today 800 million are currently undernourished. Climate change, farming strategies, trade wars, agricultural workers, antibiotic resistance, and education all affect global, local, and individual health and food security. In this two-day course, we will focus on food systems--from farm to table to waste-- to examine what it means to be sustainable. By looking at carbon and nitrogen cycles, comparing conventional and organic farming, examining GMOs and monocultures, focusing on animal and plant based diets, we will establish a better understanding of how our agricultural production strategies and consumption habits use natural resources (like land, water, and fossil fuels) and contribute to greenhouse gas emissions and fertilizer runoff (i.e. the dead zone in the Gulf of Mexico). We will use recent research to help us show that all food production strategies differ in their impact, and that we as consumers can help drive our change to a more sustainable food system.
       
   
Scholar:
 
Location:
Harvard University-Rosovsky Hall
   
Dates:
3/13/2020, 3/20/2020