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2021 Fall 15 Wks
ENVS110/Lecture/M01 - Food Systems I: Intro U.S. Food System | Credits 3.00
What is a Food System? How does our U.S. Food System work? Who gets to eat the food produced each day and how does it get there? In this course these questions will be examined. We will evaluate the social, political, economic, and environmental impact and consequences associated with the way food is produced, distributed, and consumed. Topics include a brief history of food and the industrialization of agriculture, environmental and political influences on food production and its distribution, societal health and waste, and the complexities of these areas in relation to our human society. Through various class activities, students consider alternative approaches to our food system, including the farm-to-table and local food movement. Students will be introduced to systems thinking, valuable research, communication, and analytical methods. ENVS 110 fulfills the SUNY General Education Social Sciences requirement. Prerequisites: Prior completion of, or concurrent enrollment in, ENGL 100 and RDNG 116 if required by placement. 3 Cr. (3 Lec.)

    Teaching Mode:  On-Campus & Online Asynchronous Blend



Registration Type Traditional
Fees N/A
Instructors Bisson, Amanda G
Duration 8/30/2021 - 12/17/2021
Schedule T  3:30 PM - 4:45 PM;  TCCC/Main-Dryden, Main, Room 215F
Credit Types Audit Credit Contract Dual Credit Equiv. Credit Global Connections International Educat Proficiency Exam Permission to Attend Regional Summer Sch Sr Audit Tech Prep X-Enroll
Class 22 Seats | 2 Remaining

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Tompkins Cortland Community College220
Program  Under Grad220
Department  Environmentl Studies2220
Curriculum  Environmentl St - 52220
Class Level  First Year223
Population  General220