Course: WVA 106 Local Food in Institutions

Reading and Audio Visual Assignments

(2/3)
Food and Fossil Fuels

In these videos,(click on weblinks) Michael Pollan discusses the amount of fossil fuels needed to produce foods and the relationship between the burning of fossil fuels and the distance food travels. In understanding the relationship between fossil fuels and food cost, students are asked to consider the hidden costs associated with the use of fossil fuels and how those costs could be reduced as a means to introduce more sustainable food products into institutional foodservice operations.