Course DescriptionThis course examines the concepts, practices, and policies of sustainable food and agriculture. Students begin by surveying the environmental, economic, and social foundations of the field in the U.S. and globally. Topics include a systems approach to sustainable agriculture; the relationship of farming to water, energy, air, and soil; field crops and animal production practices in sustainable agriculture; sustainable horticulture; organic agriculture; sustainable seafood and aquaculture; economic, social, and political context of sustainable food and agriculture; and sustainability in the culinary arts. The course also considers the impacts of agricultural industrialization and potential opportunities for the future of sustainable agriculture, including identifying practical tools, measuring performance, and reviewing best practices. Guest speakers and field trips are scheduled in the public and private sectors.