ENVIRON 25
Good Food for Everyone: Health, Sustainability, and Culture
Lecture, three hours; discussion, one hour. Good food is healthy, sustainably produced, and culturally meaningful. Introduction to basic concepts and history of food systems, food science and nutrition, fair and sustainable food production, natural resources and environmental issues including climate change and biodiversity, agriculture and food policy and law, food distribution and access, cultural identity and artistic engagements with food. P/NP or letter grading.
Course statistics
- Predicted GPA
- 3.66
- n = 41 · 2 terms · ± 0.075
- A range
- 80%
- of letter grades
- Taken P/NP
- 2%
- 100% of those passed
- D / F / W
- 4.9%
- incl. withdrawals
Sections in Fall 2026
Grade distribution
- A+ 8 · 18.6%
- A 24 · 55.8%
- A- 1 · 2.3%
- B+ 3 · 7.0%
- B 1 · 2.3%
- C+ 1 · 2.3%
- C 1 · 2.3%
- F 2 · 4.7%
- P 1 · 2.3%
- I 1 · 2.3%
Grey bars are non-letter outcomes — P/NP, S/U, incompletes. They are excluded from the GPA entirely rather than scored, because counting a P as a 4.0 would be a fabrication.
By instructor
| Instructor | Predicted | Raw | n | Terms | A range |
|---|---|---|---|---|---|
| BASSETT, JAMES | 3.59 | 3.55 | 23 | 1 | 78% |
| BASSETT, JAMES C | 3.70 | 3.74 | 18 small sample | 1 | 83% |
“Predicted” is shrunk toward the course average, which is itself shrunk toward the department — so an instructor with a handful of students sits near the course mean rather than topping the list.
By term
- 221 3.74 n=18
- 231 3.55 n=23