Course Description
Different dimensions of urban food systems (fruits, vegetables, herbs, and food waste). 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.
Additional Requirements for Graduate Students:
A higher standard will be applied throughout the course to all
graduate work. In addition, students enrolled for graduate
credit must conduct a small field test or complete a thorough
research paper and present to the class in the form of an
authoritative lecture. Grade will be based on written and oral
presentation.
Athena Title
Sustainable Comm Food Prod
Non-Traditional 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 or HORT 2000 or HORT 2000E or BIOL 1107 or BIOL 1107E or PBIO 1210 or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student learning Outcomes
Topical Outline