From Farm to Fork: Going Green Locally

Emily Cooley
LIBA 102, Section 24 – T TH 01:00P-02:15P

In this course, students will examine the impact of our everyday decisions about food: on our health, on our local communities, and on the nation, world, and natural environment. Students will explore how food is grown, where it comes from, and how it gets into our kitchens and bloodstreams. We will also look at the benefits and challenges of local sourcing of food, as well as the effects of corporate farming and the modern agri-business model.