GLOBAL FOOD AND AGRICULTURE: CHINAMay 30, 2017
Sixteen Global Resource Systems students studied how social, economic, and natural resource systems impact food and agriculture production, processing, and consumption during a two-week long study abroad course to China led by Mrs. Maggie Sprecher, Dr. Kevin Duerfeldt, and Dr. Shui-zhang Fei. The class traveled from Beijing south through rural districts and finally ended in Shanghai. Highlights included hiking the Great Wall and touring the Forbidden City, observing the poultry production chain from hatching chicks through processing and product development, touring farms, and discussing international agriculture commodity trading with the USDA foreign service office in Shanghai.
Students prepare to hike the Shuiguan section
of Great Wall of China.
Back Row: Shui-zhang Fei, Jack Burns, Isaac Anderson, Peter Lewis, Amy Boyce, Kylee Joiner, Emily Howell, Elizabeth Atukunda, Emma Robinson, Kevin Duerfeldt, and Madison Lapke
Front Row: Anne Marie Greenwood, Izzy Worrall, Sammi Naranjo, Liz Hada, Aryaa Regmi, Katie Stringer,
Bree Williams, and Maggie Sprecher.