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Lecture 10 - Sustainability I: The Impact of Modern Agriculture on the Environment and Energy Use
This video was recorded at YALE PSYC 123 The Psychology, Biology and Politics of Food with Professor Kelly D. Brownell. 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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This work is licensed under a Attribution-NonCommercial-NoDerivs 3.0 United States
