COMS 477 Lecture Notes - Lecture 5: Sustainability, Field Trip, Organic Food

• School: University of Calgary
• Department: Communications Studies
• Course: COMS 477
• Professor: Lisa Stowe

Document Summary

Short answer concepts or examples to show you understand them. Something to deconstruct (food label, policy section and how it is connected to sustainability, responsibility, or locality) Field trip is fair game as well, and any class discussion: habitus: the utensils and feeling out of place. Processing from local farmers and can their own stuff. Really interesting to see this work in calgary where the climate is harsher. Processing this food makes it usable in the off seasons. Food lab draining off the excess of the beer keg and making vinegar and getting rid of lemons: that"s (cid:396)eall(cid:455) e(cid:454)t(cid:396)e(cid:373)e a(cid:374)d (cid:449)a(cid:272)k(cid:455). Charging higher prices for food so it works and profits as a business model. Their prices are not cheap, especially dinner, and when compared to other places. If (cid:455)ou di(cid:374)e he(cid:396)e (cid:455)ou ha(cid:448)e a (cid:396)aised status. Organic food stores do the same thing: the prices at those stores are quite high.