15 Credits SPRING



Aims/Description: This course examines the historical, social, cultural and political dimensions of sustainability, focusing on food production and natural resource management on the land and in the oceans. Students will learn how key historical developments led to sustainability issues, how geopolitics perpetuates these in the modern world, and how an understanding of these issues can help us to develop more sustainable ways to live in future. Learning will be achieved through lectures and videos, independent study and classroom discussion sessions.

Staff Contact: OSBORNE COLIN P
Teaching Methods: Lectures, Seminars, Independent Study
Assessment: Course work

Information on the department responsible for this unit (Animal and Plant Sciences):

Departmental Home Page
Teaching timetable

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NOTE
The content of our courses is reviewed annually to make sure it's up-to-date and relevant. Individual modules are occasionally updated or withdrawn. This is in response to discoveries through our world-leading research; funding changes; professional accreditation requirements; student or employer feedback; outcomes of reviews; and variations in staff or student numbers. In the event of any change we'll consult and inform students in good time and take reasonable steps to minimise disruption.

URLs used in these pages are subject to year-on-year change. For this reason we recommend that you do not bookmark these pages or set them as favourites.

Teaching methods and assessment displayed on this page are indicative for 2021-22. Students will be informed by the academic department of any changes made necessary by the ongoing pandemic.

Western Bank, Sheffield, S10 2TN, UK