This course focuses on economic methods for designing and evaluating water, food and environmental policies. Topics include optimizing water as an input in producing food, energy, recreation, and other ecosystem services; water & environmental issues in food production; pricing and conservation incentives; managing shortage risks; and economic tools for addressing conflicts over water, food and the environment. Interactive seminar style course. Calculus proficiency is required.
Course Syllabus: AREC 479/479 Spring 2025