Lecture: 2 hours/week
Seminar: 2 hours/week
In this course students will engage in a variety of activities such as lecture, small- and large-group discussion, field experiences, case studies, and team-based work.
1. Introduction to Climate Change and Food Systems
- Overview of climate systems and global climate patterns
- Definition of food systems, food sustainability, food security, and food sovereignty
- Historical context of how food systems and their impact on the environment have evolved over time
2. Climate Change Science
- Natural and anthropogenic causes of climate change and variability; greenhouse gases and global warming
- Climate model predictions: global temperature and precipitation patterns, extreme weather events, sea-level rise
3. The Carbon Footprint of Food Systems
- How food systems contribute to greenhouse gas emissions (e.g. livestock, fertilizers, deforestation, soil health)
- Food-related emissions in different sectors: agriculture, transport, food processing, and consumption
- The importance of dietary shifts in reducing food-related carbon footprints
4. Food Waste and Loss in the Context of Climate Change
- Understanding food waste and its environmental impacts
- The role of food waste in greenhouse gas emissions
- Strategies to reduce food waste across supply chains
5. Food Security in a Changing Climate
- Defining food security and how it is affected by climate change
- Impacts of climate change on agriculture (e.g. heat waves, drought, extreme weather)
- Vulnerabilities of key crops (wheat, rice, maize) and livestock
- The role of food access, availability, utilization, and stability
- Vulnerable populations and regions
6. Ecosystems and Sustainable Agriculture
- Components of natural ecosystems
- Agriculture as a managed ecosystem
- Biogeochemical cycles (hydrological, carbon, nitrogen)
- Biodiversity, pollinators, soil health
- Carbon sequestration
- Definition of agroecology and examples
7. Sustainable Agriculture in Practice
- Indigenous food systems, traditional, and current examples
- Overview and critical analysis of selected sustainable agriculture practices: e.g. organic farming, agroforestry, crop rotation, integrated pest management, aquaculture
- Technologies for climate-smart agriculture (e.g. precision farming, GMOs, drought-resistant crops, digital tools)
- The role of innovation in improving food system resilience to future climate change
8. Urban Food Systems
- Challenges of food production in urban environments
- Impacts of climate change on urban food security
- Socioeconomic issues, governance, and food access
- Sustainable urban agriculture, (e.g. green roofs, hydroponics, vertical farming)
9. Global Policy Frameworks for Food Sustainability
- Overview of international agreements (e.g. Paris Agreement, Sustainable Development Goals)
- The role of national policies and local governance in food sustainability
- Food sovereignty and land rights
At the conclusion of the course the successful student will be able to:
- Describe the key concepts of climate change science, food security, and sustainability within a geographic framework.
- Explain the interconnections between climate change and global food systems, including how climate variability and extreme events affect food production, distribution, and access.
- Evaluate geographic variations in vulnerability and resilience of food systems to climate change including urban-rural differences.
- Analyze spatial data to assess current and projected impacts of climate change on food security at various spatial scales using graphs, maps, statistical analysis, and/or GIS.
- Assess sustainable agricultural practices and adaptation strategies aimed at mitigating climate-related risks to food systems, especially pertaining to urban environments.
- Examine the role of policy, governance, and international agreements (e.g., the Paris Agreement, Sustainable Develoment Goals (SDGs)) in shaping sustainable food futures in the context of climate change.
- Analyze ethical, social, and political dimensions of climate-resilient food systems, including land use debates, indigenous knowledge, and food sovereignty.
- Communicate complex geographic concepts and research findings related to climate change and food sustainability effectively through oral presentations, written reports, and spatial analysis.
Evaluation will be based on course objectives and will be in accordance with the Douglas College Evaluation policy. Instructors may use a student’s record of attendance and/or level of active participation in the course as part of the student’s graded performance. Where this occurs, expectations and grade calculations regarding class attendance and participation will be clearly defined in the course outline. The instructor will provide a written course outline with specific criteria during the first week of classes. This is a letter-graded course.
An example of a possible evaluation scheme would be:
In-class exercises 10%
Field assignments 20%
Term Projects 25%
Exams 40%
Contribution/Participation 5%
Total 100%
Texts will be chosen from the following list, to be updated periodically. An instructor's Course Reader may be required.
Balkrishna, A. (Ed.). (2022). Sustainable Agriculture for Food Security: A Global Perspective. Taylor and Francis.
Campbell, B., Thornton, P., Loboguerrero, A.M., Dinesh, D., Nowak, A (2023). Transforming Food Systems under Climate Change through Innovation. Cambridge University Press.
Drake, D.M. (2024.) Food Shortage Crisis: Origins and Global Impact. Bloomsbury Publishing.
Farooq, M. (2023). Sustainable Agriculture and the Environment. Elsevier Publishing.
Naeem, S., Lipton, S., van Huysen, T. (2021), Sustainable Food Production: An Earth Institute Sustainability Primer. Columbia University Press.
Shiva, V. (2022). Agroecology and Regenerative Agriculture: Sustainable Solutions for Hunger, Poverty, and Climate Change. Synergetic Press.
None
None