NR-5694: Food Policy Sustainability
Description: Environmental, economic, and social impacts of food systems relevant to natural resource sustainability professionals. Production, processing, distribution, and consumption components of food systems. Implications on food systems of contemporary issues such global supply chains, urban/rural divide, climate change, poverty, local and organic food, equity, biotechnology, foreign policy, development, national security, political instability, and human health. Strategies and collaborative efforts among business, government, and nongovernmental actors addressing sustainable food challenges. Pre: Graduate standing; restricted to Virtual Campus students.
Pathways: N/A
Course Hours: 3 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 1
Average GPA: 3.44 (rounds to B+)
Strict A Rate (No A-) : 33.30%
Average Withdrawal Rate: 0.00%
| Jennifer L Jones | 2024 | 55.5% | 33.3% | 11.1% | 0.0% | 0.0% | 0.0% | 3.44 | 1 |