Cmty Dev & Apld Econ: The Real Cost of Food

Learn how producers, processors, wholesalers, cooperatives, retailers, consumers, and governments affect the movement of food and fiber products through the production-marketing chain. Prerequisite: CDAE 1610 or equivalent.

Open to Degree and PACE students Prerequisite: CDAE 1610 or equivalent;

This course will explore the many inputs, outputs, and outcomes associated with the production, processing, packaging, distribution, consumption, and disposal of food. Life cycle assessment will serve as an organizing framework for the class. Real Cost of Food’s overarching goal is to teach the value of seeing the food system and the products it delivers in a multifaceted way, rather than based solely on one or a few outcomes or impacts.

This course combines lecture and discussion formats. Students should expect to spend 6-8 hours per week on coursework outside class, with additional time possible associated with individual or group projects. There are no required textbooks for this course. Assigned media will be provided through Brightspace.

The instructor will use a contract grading system for this class that gives students flexibility in how they earn points throughout the semester. Types of assignments students can use to accumulate points include class attendance and participation, reflections, discussion forum posts, quantitative assignments, media analyses, food investigations, a book review, and a grade proposal.