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1 - 10 of 22 results for: EARTHSYS ; Currently searching autumn courses. You can expand your search to include all quarters

EARTHSYS 10: Introduction to Earth Systems

For non-majors and prospective Earth Systems majors. Multidisciplinary approach using the principles of geology, biology, engineering, and economics to describe how the Earth operates as an interconnected, integrated system. Goal is to understand global change on all time scales. Focus is on sciences, technological principles, and sociopolitical approaches applied to solid earth, oceans, water, energy, and food and population. Case studies: environmental degradation, loss of biodiversity, and resource sustainability.
Terms: Aut | Units: 4 | UG Reqs: GER: DB-NatSci, WAY-SMA | Grading: Letter or Credit/No Credit

EARTHSYS 41N: The Global Warming Paradox (EESS 41N)

Preference to freshman. Focus is on the complex climate challenges posed by the substantial benefits of energy consumption, including the critical tension between the enormous global demand for increased human well-being and the negative climate consequences of large-scale emissions of carbon dioxide. Topics include: Earth¿s energy balance; detection and attribution of climate change; the climate response to enhanced greenhouse forcing; impacts of climate change on natural and human systems; and proposed methods for curbing further climate change. Sources include peer-reviewed scientific papers, current research results, and portrayal of scientific findings by the mass media and social networks.
Terms: Aut | Units: 3 | UG Reqs: WAY-SMA | Grading: Letter or Credit/No Credit

EARTHSYS 103: Energy Resources (CEE 173A, CEE 207A)

Comprehensive overview of fossil and renewable energy resources and energy efficiency. Topics covered for each resource: resource abundance, location, recovery, conversion, consumption, end-uses, environmental impacts, economics, policy, and technology. Applied lectures in specific energy sectors: buildings, transportation, the electricity industry, and energy in the developing world. Required field trips to local energy facilities. Optional discussion section for extra unit. CEE 173 is offered for 4-5 units; ES 103 is offered for 4-5 units; CEE 207A is offered for 3-5 units: instructor approval required for 3-unit option.
Terms: Aut | Units: 3-5 | UG Reqs: GER:DB-EngrAppSci, WAY-SI | Grading: Letter or Credit/No Credit

EARTHSYS 105: Food and Community: New Visions for a Sustainable Future (EESS 105)

Through this course students will learn about the community and outreach component of the urban gardening movement. Over the quarter students will learn about urban farming, about projects that work to increase access of the most underserved to fresh and local food, and about the challenges surrounding these efforts. The theme of the course will be stories- stories of food and community, of innovation, and of service. Students will learn through engaging in conversation with different leaders in the local food movement. Additionally, through hands-on learning and participation, students will become familiar with different types of community food projects in the Bay Area, including urban farms, free food giveaways, food banks, and gleaning projects. Service Learning Course (certified by Haas Center). Limited enrollment. May be repeated for credit.
Terms: Aut | Units: 3 | Repeatable for credit | Grading: Satisfactory/No Credit

EARTHSYS 112: Human Society and Environmental Change (EESS 112, HISTORY 103D)

Interdisciplinary approaches to understanding human-environment interactions with a focus on economics, policy, culture, history, and the role of the state. Prerequisite: ECON 1A
Terms: Aut | Units: 4 | UG Reqs: WAY-SI | Grading: Letter or Credit/No Credit

EARTHSYS 11SI: Grow It, Cook It, Eat It: Personal Empowerment in Interdisciplinary Food Systems

Interdisciplinary examination of sustainable food systems and decision-making at personal, local, and global scales. Discussions focusing on food systems from farm to fork. Hands-on experience farming at the Stanford Educational Farm and cooking in the Stanford Demonstration Kitchen. Guest lecturers from the local food justice movement. Students will become empowered to make informed decisions regarding food choices.
Terms: Aut | Units: 2 | Grading: Satisfactory/No Credit
Instructors: Archie, P. (PI)

EARTHSYS 18: Promoting Sustainability Behavior Change at Stanford

Stanford Green Living Council training course. Strategies for designing and implementing effective behavior change programs for environmental sustainability on campus. Includes methods from community-based social marketing, psychology, behavioral economics, education, public health, social movements, and design. Students design a behavior change intervention project targeting a specific environmental sustainability-related behavior. Lectures online and weekly sections/workshops.
Terms: Aut | Units: 2 | Grading: Satisfactory/No Credit
Instructors: Robinson, T. (PI)

EARTHSYS 180B: Principles and Practices of Sustainable Agriculture (EESS 280B)

Field-based training in ecologically sound agricultural practices at the Stanford Community Farm. Weekly lessons, field work, and group projects. Field trips to educational farms in the area. Topics include: soils, composting, irrigation techniques, IPM, basic plant anatomy and physiology, weeds, greenhouse management, and marketing.
Terms: Aut, Spr | Units: 3-4 | UG Reqs: WAY-SMA | Repeatable for credit | Grading: Letter or Credit/No Credit

EARTHSYS 185: Feeding Nine Billion

Feeding a growing and wealthier population is a huge task, and one with implications for many aspects of society and the environment. There are many tough choices to be made- on fertilizers, groundwater pumping, pesticide use, organics, genetic modification, etc. Unfortunately, many people form strong opinions about these issues before understanding some of the basics of how food is grown, such as how most farmers currently manage their fields, and their reasons for doing so. The goal of this class is to present an overview of global agriculture, and the tradeoffs involved with different practices. Students will develop two key knowledge bases: basic principles of crop ecology and agronomy, and familiarity with the scale of the global food system. The last few weeks of the course will be devoted to building on this knowledge base to evaluate different future directions for agriculture.
Terms: Aut | Units: 3 | UG Reqs: WAY-AQR | Grading: Letter or Credit/No Credit

EARTHSYS 187: FEED the Change: Redesigning Food Systems (MS&E 187)

Introductory course to design and systems thinking, with an emphasis on food systems. Series of diverse experiences (lectures, workshops, teaching, field trips, storytelling, and more) teaching how to use human-centered design to approach problem solving, how to begin analyzing complex systems, and how to work effectively in teams. Explore passions and interests, as well as different elements of the design process. Work in teams on real projects, and teach other students about food and design thinking. Admission is by application: http://feedcollaborative.org/classes/.
Terms: Aut | Units: 2-3 | UG Reqs: WAY-CE | Grading: Letter (ABCD/NP)
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