European cities are generally more sustainable than their American counterparts, with the proportion of material and energy consumed for the daily needs of a single person ranking a third to 50% less, while the quality of life rates higher. This difference derives partly from the pre-industrial origins of European cities and partly from a conscientious effort by politicians and administrators to encourage lifestyle and energy alternatives that reduce greenhouse gases. While laws, techniques and design have a lot to do with the difference, lifestyle is perhaps the strongest factor. In this course you explore the sustainability of European cities by approaching the city as a food system. Pursue three methods of study: a critical exploration of the history and social dimensions of ecological awareness; the case study of a food system that is improving sustainability in a well-organized European city; and the designing of horticultural structures for urban environments such as Florence. Meets with ARC 500.2.
Registration restriction: Students may not register for both this course and FST 402 due to similar content.
Course fee: A fee will be charged to cover Florence site visits (2021-22 fee = $55).