ENVS-652 Sustainable Seafood: Science and Management (3)

This course provides students with a foundational background of the ecological science and management practices that underpin sustainable aquatic food production. Students learn about aquatic ecosystems, fish populations ecology, and aquatic food webs. Students also learn how these concepts relate to fishery management and conservation, such as traditional practices, market-based tools, and spatial closures. This course takes a social-ecological systems-approach to evaluating both the challenges and opportunities for aquatic foods to contribute to sustainable food systems. Crosslist: ENVS-452.