Reference no: EM133204592

X478 Sustainable Food and Agriculture

Readings: 

Dan Barber (The Third Plate)

Michael Pollan (In Defense of Food: An Eaters Manifesto)

Question 1. Why might Chef Barber's lack of knowledge about the source and 'history' of his kitchen's flour represent a potential 'threat' to the sustainability of his approach to food (at this point in his story).

Question 2:  What is the "Law of Return" and how might it be fundamental to sustainable food and agriculture? How might a 'reductionist' (or 'nutritionism') approach to soil fertility that focuses on NPK affect a farmer's approach to soil management?

Question 3:  In a short paragraph, how would you describe Eduardo Sousa's approach to agriculture?

Question 4:  The selection from the article about the Los Angeles Unified School District's lunch program that was assigned for "Food Label Exercise" exercise noted that of the $2.49 of federal money that LAUSD receives for the program, 77 cents is available for purchasing food. The article adds that a recently increased cost stems from a school board decision to give its 2,300 part-time cafeteria employees a fourth hour of work each day, up from three. The purpose was to qualify them for full health benefits - family medical, vision and dental - at a cost of $105 million over three years.

Given the price premium we calculated in class for certified organic food; describe an option(s) for providing LAUSD students with wholesome healthful food in a way that demonstrably strives toward economic, environmental and social sustainability.

Question 5:  An awareness of food - where it comes from, what choices we make with regard to what we eat and how these choices ultimately impact the environment and other people - is arguably a key to food sustainability. Addressing the challenges of changing food habits is perhaps another key.  The "Mindful Eating Exercise" (adapted from In Defense of Food by Michael Pollan) that is posted on our course's Canvas site represents an opportunity to walk-the-walk of food awareness following Pollan's framework.

Without sharing information that you feel is private, which two of the guidelines from the exercise have been the most challenging for you to follow.  Why?  Which two of the guidelines have you been able to follow relatively easily BUT have represented a change from your typical eating habits?  Briefly describe your experiences making these adjustments.

Question 6:  In what ways do Permaculture and Biodynamics represent a "systems thinking" approach to agriculture?

Question 7:  How do cover crops, mineral powders and composts help prevent loss of nutrients from the soil (compared to the use of chemical fertilizers)?

Question 8:  What are the key problems with monoculture from a sustainability perspective? How can these be addressed?