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Course ID:HORT 4030S/6030S. 3 hours. 1 hours lecture and 4 hours lab per week.
Course Title:Sustainable Community Food Production
Course
Description:
Different dimensions of urban food systems (fruits, vegetables, herbs) from a production perspective. Discussion will include food security, environmental considerations, health and social aspects, and economic implications. A review of current research, field trips to local urban farms, guest speakers and hands-on, service-learning activities working with local community garden projects.
Athena Title:SUST COMM FOOD PROD
Nontraditional Format:Course includes a service-learning project during the semester that either employs skills or knowledge learned in the course or teaches new skills or knowledge related to course objectives. Students will be involved in the planning and implementation of the projects(s) and may spend time outside of the classroom. Students will be engaged in the service-learning component for approximately 50-75% of overall instructional time.
Prerequisite:CRSS 2010-2010L or HORT 2000 or BIOL 1107-1107L or PBIO(BIOL) 1210 or permission of department
Semester Course
Offered:
Offered fall and summer semester every year.
Grading System:A-F (Traditional)
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