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.
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 2010-2010L or HORT 2000 or BIOL 1107-1107L or PBIO(BIOL) 1210 or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Students in this course will: • learn about sustainable food production systems in urban and peri-urban areas. • evaluate the current science behind the best management practices and policies and think critically about future scientific needs. • understand the interactions of social, economical, and environmental factors involved in urban food production. • gain practical knowledge of urban food production in a community-based environment.
Topical Outline
•Federal, state, and local regulations, and agency responsibilities as they relate to urban food production •Urban agro-ecosystems in both United States and developing world contexts •Urban agriculture and community development •Fundamentals of horticulture production in urban environments •Soil and soilless cultural considerations •Water quality, storm water, recycling, conservation, collection, and irrigation •Organics, permaculture, and other sustainable production strategies •Community, guerilla, school, and institutional gardens and entrepreneurial farms •Distribution systems: marketing and selling •Urban garden design and layout •Specialized horticultural techniques (e.g., propagation, grafting) •Compost production and waste management •Construction materials for garden structures