Climate Change and the Food System (APA2019.01)

Mark Schapiro

This course will help prepare students for one of the fastest growing fields of journalism, research and practice. Farmers, reliant on sun, water, and predictable temperature variations, are at the frontline of climate disruptions, as well as being major contributors to those disruptions. The backstory to the food we eat—how it’s grown, who owns it and who eats it—is a highly dynamic field, particularly as climate stresses on our food-growing system accelerate. We will explore the ways in which climate change is challenging agricultural practices shaped by the agrichemical companies that dominate the field, and the responses among farmers, scientists,  policy-makers to those challenges–starting at the local level and moving concentrically outward to the political, economic and labor rights dimensions to agriculture as climate stresses accelerate.

Learning Outcomes:

Delivery Method: Fully in-person
Course Level: 2000-level
Credits: 2
M/Th 1:40PM - 3:30PM (1st seven weeks)
Maximum Enrollment: 20
Course Frequency: One time only

Categories: 2000 , All courses , CAPA , First Seven Week , Fully In-Person , Two Credit