The course examines economic issues related to food security. It looks at the idea of “efficient” markets, and how much of food insecurity can be represented as “market failure”. Global as well as local issues in food production and distribution are explored. Economic concepts and principles are used to examine the relationships between food security and agricultural trade, corporate concentration, family farms and subsistence agriculture, the environmental impact of food production, and biotechnology. Lect: 3 hrs. Prerequisite: FNY 403 Course Weight: 1.00 Billing Units: 1
