Sustainability, by its very nature, is not just a buzzword—it’s about taking the long view. The positive steps we take towards this goal must be achievable time and time again—today, tomorrow and for the rest of our days. 

-Scott Golding, The Sustainable Diet                       

**PLEASE NOTE THIS COURSE HAS BEEN POSTPONED UNTIL FURTHER NOTICE**

How do you make the daily decision of what to put on your plate? Do you identify as vegetarian, vegan, omnivore? Are there religious rules you follow—kosher, halal? Where do you shop for food—the farmers’ market or a big-box store? How do you find out whether your food is being raised in a sustainable manner? What about animal welfare?

In this course we will explore the complexity involved in the ethics of eating. We will welcome at least one guest speaker, and enjoy a meal together at a restaurant.

Books to Purchase (will be available at Argo Bookshop during the weeks prior to the course beginning):

• Animal, Vegetable, Junk: A History of Food,  from Sustainable to Suicidal by Mark Bittman

Please note that this course has a maximum enrollment of 16 students and that we do not allow participants to audit courses for free.

Location: Atwater

First Session: Thursday, January 18th, 2024

Course Length: 8 weeks, Thursdays, 6:15 to 8:15 p.m.

Discussion Team: Giovanna D’Alesio, Kathe Lieber, Irene Menear                                 

Degree Credit: 0 credits

Course Fee:

$130.00 (standard tuition)
$90.00 (promotion for new students)

Administrative Fee:

$30.00

Total:

$160.00 (standard tuition)

$120.00 (promotion for new students)

For 8-week courses, fees are refundable in full before the first session. If the participant withdraws after the first course, they will be charged a $50 fee. There is no refund after the second course has passed. Please note that non-attendance does not constitute a withdrawal.

Course leaders, and students wishing to use credit vouchers, should call (514) 935-9585 to pay by phone or to schedule an appointment to pay in person.