World Interdependence-Population and Food [CRN 29401]

Discipline: International Education
Instructor: Wdowik
Credits: 3
Day: B
Start: 1230
End: 1350
Field Work: Day 5 | April 3, 2018 | Ghana
Prerequisites: None Download Syllabus

Finding food for a growing world population offers an opportunity to understand both the challenges and potential solutions in a global context. This course explores the patterns and causes of change in population and food throughout the world; world economic interdependence and how it shapes population and food issues; cultural pluralism; the physical, scientific principles underlying food production; agriculture and sustainable practices; and strategies for improving the world food supply. Students will compare and contrast cultural differences in farming systems, food security and insecurity, politics and policies, food waste, and environmental and economic issues in various countries.

This class is also offered as AGRI 270, through the CSU College of Agricultural Sciences.

Field Work

Country: Ghana
Day: 5
Date: April 3, 2018

Over half of Ghana’s workforce is employed in agriculture, and farmers’ success plays an important role in the country’s survival. This field course will build on classroom discussion of agricultural practices, food self-sufficiency, and development in Ghana. Student will begin the day with a tour of a small farm, accompanied by local university students. The interactions with both farmers and peers will give perspective to the challenges and opportunities of food production.

Lunch at a local restaurant will allow participants to explore unique regional dishes while continuing conversations will local students.

After lunch, a special opportunity to visit the World Bank and meet with its experts will inform participants about plans for economic development and growth along with poverty reduction in Ghana.

Learning Objectives:

  1. Connect classroom study of food systems with small farm logistics and local farmers
  2. Understand agriculture strategies and development through the eyes of experts at the World Bank
  3. Explore local food culture by sampling traditional food and interacting with local university students