The past two decades have seen an increasing amount of attention given to the importance of environmental policy and planning in promoting a sustainable future for the planet. This course examines ...

Complex Bodies, Complex Ecosystems: The Global Challenge of Optimal Nutrition^ NEW COURSE! ^Sustainable Food Systems Track course Instructor: Dr. Sharon Akabas Course number: ENVB 0413 N Fulfills ...

This course provides an introduction to environmental economics through a discussion of the basic principles of microeconomics as they apply to environmental issues and analysis of case studies that ...

Global food security is crucial as food production, quality, and accessibility are all challenged by a changing environment and growing human demand. A substantial proportion of global food production ...

This week kicked off the first SEE-U Agro/Food Systems Program at EICES. A 10-student cohort of undergraduates will be spending the next six weeks studying and analyzing the agro-ecosystems of New ...

Along with the rise of food labels and certifications such as USDA Organic and Free Range has come a push for reporting the carbon emissions of food on packages. The idea is that in announcing the ...

It is widely recognized that food production and consumption has a profound impact on the environment and other socio-cultural and economic domains. Agriculture accounts for about one third of global ...

These MacNeil Park Biorock habitats have withstood storms for 10 years. Nearby control sites, which have not used Biorock, have not fared well. The reason is surprisingly simple: Dr. Cervino’s project ...

Undergraduate students from the Department of Ecology, Evolution and Environmental Biology (E3B) joined Professors Shahid Naeem and Matt Palmer, and Alex Varga, program manager, on a research exchange ...

For many people, there has been a more recent and more focused attention put on where our food comes from and how it is impacting the strained environment we’re all living in right now. This should be ...

I needed her. And Parmigiano Reggiano. And Cave-Aged Gruyère. And Red Wax Gouda. Or so I explained to my boyfriend as I sampled yet another slice. “Just one more,” I promised. It wasn’t just one more.

by Sarah Foster, Student in SEE-U NYC: Agro-eco/Food Systems Course Along with the rise of food labels and certifications such as USDA Organic and Free Range has come a push for reporting the carbon ...