Sustainability and Food

The central objective of this course is to use the production and consumption of food as a portal into the world of sustainability.

Sustainability Department
SUST 103 - Sustainability and Food
Instructor: Daniela Passeri

Course Description
The central objective of this course is to introduce sustainability as an inter-disciplinary, systemic science by focusing upon the impact of agriculture and production, trade, distribution and consumption of food. We will look at these impacts not only on the environment, but also on society on both at a global and local level incorporate dimensions and aspects of social justice, equity and human rights.
We will read and analyze current documents, articles, papers by international institutions, boards, committees, researchers and social movements, approaching the debate on sustainability from different points of view.
The course will investigate many aspects and figures about agriculture and food (soil, water, seeds, climate, water, animal breeding, distribution, waste, and so on) in order to acquire the tools to participate in current debates in the field of sustainability and discuss them critically.
During our field trips, students will have the opportunity to be in contact with the local community, with individuals and organizations engaged in sustainable agriculture and food production, and to experience different bottom-up practices that are being developed here in the name of sustainability.

Instructor's Contact
Office Hours: By appointment
Contact e-mail:
Cell phone: 335.7113019


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