Separating the Wheat from the Chaff – How Can We Best Produce our Food?

One Day @ UBC

How can we produce food in a more sustainable manner while providing livelihoods to farmers as well as nutritious and accessible food to consumers? There are many solutions being promoted: organic, urban agriculture, GMO, local, fair trade, and so on. But what do we actually know about what works? Gain a broad overview of the current scientific knowledge on these food debates, and some tools that will help you navigate different food and agriculture claims.

VERENA SEUFERT, PhD, is a postdoctoral fellow at the Liu Institute for Global Issues and the Institute for Resources, Environment and Sustainability at UBC. She is interested in understanding how to do food better. During her PhD research in the Department of Geography at McGill, she examined the potential contribution of organic agriculture to global sustainable food security by looking at agronomic (yields), ecological (biodiversity), social (farmer livelihood) and policy (organic regulations) dimensions. In her postdoctoral research at UBC, she is working on developing a global classification of farming systems across the world using new datasets on global agricultural management. Her personal website is at http://verenaseufert.weebly.com

Course Format

The format of this course is in-class.

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