printer friendly pageCHPR 166: Food and Society: Exploring Eating Behaviors in Social, Environmental, and Policy Context (HUMBIO 166)
The material in this course is an introduction to the field and the target audience is undergraduates. It may be of interest to graduate students unfamiliar with the field. The class examines the array of forces that affect the foods human beings eat, and when, where, and how we eat them, including human labor, agriculture, environmental sustainability, politics, animal rights/welfare, ethics, policy, culture, economics, business, law, trade, and ideology, and psychology. The class addresses the impact of current policies and actions that might be taken to improve human nutrition and health; macro-scale influences on food, nutrition, and eating behavior. . Undergraduate Prerequisite: Human Biology Core or equivalent or consent of instructor.
Terms: Win
| Units: 4
Instructors:
Gardner, C. (PI)
;
Robinson, T. (PI)
EARTHSYS 106: World Food Economy (EARTHSYS 206, ECON 106, ECON 206, ESS 106, ESS 206)
The economics of food production, consumption, and trade. The micro- and macro- determinants of food supply and demand, including the interrelationship among food, income, population, and public-sector decision making. Emphasis on the role of agriculture in poverty alleviation, economic development, and environmental outcomes. (graduate students enroll in 206)
Terms: Spr
| Units: 5
| UG Reqs: WAY-SI
Instructors:
Burke, M. (PI)
;
Naylor, R. (PI)
;
Bieler, S. (TA)
...
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Instructors:
Burke, M. (PI)
;
Naylor, R. (PI)
;
Bieler, S. (TA)
;
Budiansky, E. (TA)
;
Maue, C. (TA)
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: Win
| Units: 4-5
| UG Reqs: WAY-AQR
EARTHSYS 219: Will Work for Food (EARTHSYS 119)
This is a speaker series class featuring highly successful innovators in the food system. Featured speakers will talk in an intimate, conversational manner about their current work, as well as about their successes, failures, and learnings along the way. Additional information can be found here:
http://feedcollaborative.org/speaker-series/
Last offered: Spring 2016
EARTHSYS 289A: FEED Lab: Food System Design & Innovation
FEED Lab is a 3-4 unit introductory course in design thinking and food system innovation offered through the FEED Collaborative. Targeted at graduate students interested in food and the food system, this course provides a series of diverse, primarily hands-on experiences (design projects with industry-leading thinkers, field work, and collaborative leadership development) in which students both learn and apply the process of human-centered design to projects of real consequence in the food system. The intent of this course is to develop students' creative confidence, collaborative leadership ability, and skills in systems thinking to prepare them to be more effective as innovators and leaders in the food system. This course is mandatory for any student wishing to qualify for the FEED Collaborative's summer Leadership and Innovation Program, in which select students participate in full-time, paid, externship roles with collaborating thought-leaders in the industry. Admission is by application:
http://feedcollaborative.org/classes/.
Terms: Win
| Units: 3-4
EARTHSYS 289B: FEED Lab: Food System Design & Innovation
Primarily a follow-on course to
EARTHSYS 289A, this course is an experiential education platform that enables students already experienced in design thinking to collaborate with faculty and industry thought-leaders on projects of real consequence in the local food system. A select cohort of students will work in small, diverse teams and will interact closely with the teaching team in an intentionally creative and informal classroom setting. Students will deepen their skills in design thinking and social entrepreneurship by working on projects sponsored by leading innovators in the FEED Collaborative's network. Some projects may turn into summer internships or research projects for students interested in continuing their work. Admission is by application:
http://feedcollaborative.org/classes/.
ESS 280: Principles and Practices of Sustainable Agriculture (EARTHSYS 180)
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
| Repeatable
3 times
(up to 12 units total)
Instructors:
Archie, P. (PI)
ESS 282: Designing Educational Gardens (EARTHSYS 182)
A project-based course emphasizing 'ways of doing 's sustainable agricultural systems based at the new Stanford Educational Farm. Students will work individually and in small groups on the design of a new educational garden and related programs for the Stanford Educational Farm. The class will meet on 6 Fridays over the course of winter quarter. Class meetings will include an introduction to designing learning gardens and affiliated programs, 3 field trips to exemplary educational gardens in the bay area that will include tours and discussions with garden educators, and work sessions for student projects. By application only.
Terms: Win
| Units: 2
Instructors:
Archie, P. (PI)
ME 206A: Entrepreneurial Design for Extreme Affordability
Project course jointly offered by School of Engineering and Graduate School of Business. Students apply engineering and business skills to design product prototypes, distribution systems, and business plans for entrepreneurial ventures in developing countries for a specified challenge faced by the world's poor. Topics include user empathy, appropriate technology design, rapid prototype engineering and testing, social technology entrepreneurship, business modeling, and project management. Weekly design reviews; final course presentation. Industry and adviser interaction. Limited enrollment via application; see
extreme.stanford.edu
Terms: Win
| Units: 4
ME 206B: Entrepreneurial Design for Extreme Affordability
Part two of two-quarter project course jointly offered by School of Engineering and Graduate School of Business. Second quarter emphasizes prototyping and implementation of specific projects identified in first quarter. Students work in cross-disciplinary project teams. Industry and adviser interaction, weekly design reviews; final course presentation. Prerequisite: 206A.n(Jointly offered as GSB OIT333B) Design Institute class; see
http://dschool.stanford.edu.
Terms: Spr
| Units: 4
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