PHE 268 — Sustainable Food and Nutrition (4 Credits)
Explores American food production from start to finish, past to present, and field to fork, to more fully understand the impact of collective food choices. Considers questions such as How does a plant grow? What is the difference between conventional vs. organic agriculture? How and why did our current food system develop? How much does a cheeseburger really cost? What and why is food biotechnology? Where can I buy a local head of lettuce or leg of lamb? And, ultimately, what should I eat? .