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Planning for Sustainable Food Systems REM 357 (3)

Provides students with the tools to identify the strengths and weaknesses of the current food system and will encourage them to critically analyze diverse solutions from both the global South and global North to build a more sustainable food system. Students will work collaboratively with the instructor to examine diverse and interdisciplinary approaches to food sustainability and strengthen their problem-solving skills. Prerequisite: 45 units. Students who have taken REM 363-3 "Special Topics" in Spring 2019 and Fall 2019 may not enroll in this course for further credit.