Lecture 10 - Sustainability I: The Impact of Modern Agriculture on the Environment and Energy Use

author: Kelly D. Brownell, Department of Psychology, Yale University
recorded by: Yale University
published: Sept. 27, 2010,   recorded: October 2008,   views: 8297
released under terms of: Creative Commons Attribution No Derivatives (CC-BY-ND)

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Professor Brownell reviews the energy costs of modern food tastes. Specifically, he discusses how agribusiness and what people choose to eat has consequences on the depletion of water, land, and fossil fuels, and contributes to global warming. In addition, he considers whether food production and the earth's resources can keep pace with the demands of global population growth, and whether we can enhance sustainability in our food environment.

Reading assignment:

Bittman, Mark. "Rethinking the Meat Guzzler." New York Times, 27 January 2008

Walker, Polly, Pamela Rhubart-Berg, Shawn McKenzie, Kristin Kelling and Robert S. Lawrence. "Public Health Implications of Meat Production and Consumption." Public Health Nutrition, 8 (2005), pp. 348-356

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Comment1 MAMADY, December 13, 2021 at 9:25 a.m.:

wonderful lecture, I like it

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