Students will investigate the tension that is created by trade-offs that, knowingly or not, are made by consumers relative to agricultural production methods and dietary choices. Course will inform students about their food supply so they can make informed decisions and practice intentional or informed eating.
- To consider whether present food production methods (plant, animal) and present food consumption patterns and trends are sustainable, healthful, and defendable.
- To consider social and environmental consequences of an industrialized agriculture system, and to consider alternative methods of food and agricultural production.
- To integrate and use knowledge from plant science, animal science, and other disciplines to study agriculture and food production methods and to consider consequences of the industrialization, globalization, and homogenization of our food supply.
- To provide hands-on experiences which show the connection between material covered in lecture and readings and the “real world.
Upon completion of the course, students will:
- Be able to identify major challenges to conventional and to sustainable food production.
- Understand the three 3 P’s: People, Planet, and Profit.
- No longer view themselves as passive food consumers but rather as active participants in agriculture. As Wendell Berry says, “Eating is an agricultural act.”
- Show broad understanding of the science of nutrition and food, animal, and plant science.
- Demonstrate an understanding of political, social, economic, and ethical issues associated with production methods in plant and animal agriculture.
- Be able to articulate how Eating with Eyes Wide Open has invited them to think in new ways about their lives as food consumers.
- Understand complex issues related to ag production (plant, animal) and diet/nutrition including how non-scientific inputs (public policy, lobbying efforts in the public arena, and other social, economic, and ethical considerations) affect underlying scientific approaches.