Sustainable Food: Policy and Practice

This subject critically examines the policies, practices and challenges of creating more environmentally sustainable systems of food production, distribution and consumption. The resource dependence and environmental issues associated with existing food systems will be reviewed, including climate change, deforestation, water scarcity, loss of biodiversity, oil dependency, and chemical pollution and animal welfare issues. Current and proposed practices and integrated policy solutions for creating more sustainable and less resource-dependent systems of production distribution and consumption will be explored and compared. These initiatives will be placed in the context of a rising global demand for food and shifting dietary patterns. Government policies and regulations will be examined, and the contributions of food producers, corporations, consumers and NGOs in driving change will be analysed.