This course surveys the three areas of sustainability—economic, environmental, and social equity—and considers current global trends in these areas and tools for implementing and assessing sustainability. Students examine applications of the principles of sustainability in food production, energy resources, consumption and waste, green architecture, and sustainable community planning. Students employ problem-based learning, and develop several practical skills. Sustainability professionals share their experiences during guest lectures. Hours credit: 4. Prerequisite: EVST 1101 or permission of the instructor.
- Teacher: Karin Warren