ECON 295 - Special Topics in Economics

Credits: 3

Prerequisites: Normally ECON 100 or both ECON 101 and 102 but may vary with topic. Preference to ECON majors during the first round of registration. Other majors are encouraged to add to the waiting list after registration re-opens for all class years. Course emphasis and prerequisites change from term to term and are announced prior to preregistration. May be repeated for degree credit if the topics are different. A maximum of nine credits chosen from all special topics in economics courses may be used, with permission of the department head, toward requirements for the economics major.

Spring 2018, ECON 295-01: Introduction to Sustainable Development (3). Prerequisites: ECON 100 or 101. Open to first-years and sophomores only. In September 2015, many countries adopted a set of Sustainable Development Goals (SDGs) for 2015-2030 to replace the Millennium Development Goals when they expired in 2015. These SDGs set targets for the three pillars of sustainable development – reducing poverty, protecting the environment, and increasing equality of opportunity for those who may have had less-than-equal opportunity in the past. This course provides an introduction to the concept, theories, and potential outcomes of sustainable development. Additionally, we take a case-study approach and look at policies and programs that have aimed to address each of the SDGs. Students are introduced to sustainability through policies addressing oceans, biodiversity, climate, energy, education, social investment, and health. Casey.

Winter 2018, ECON 295-01: Food Economics (3). Prerequisite: ECON 100 or ECON 101. Household food choice has many determinants, such as culture, socio-economic status, and the food environment. This course explores the economic determinants of food choice and how economists have adapted household models over time to account for the increased complexity of the food market. Early in the term, microeconomic theory and empirical literature are used to explain current issues in household food choice centered around poverty (money or time) and low access/availability. After a brief quantitative-methods boot camp, we use publicly available data to address research questions around household food economics. Scharadin.