Course Description
What is social sustainability? Why should we care? How can we develop agricultural and food systems that are socially, as well as environmentally and economically, sustainable? How can we support food systems that are healthy and equitable for producers and consumers? These questions are explored through coursework and service-learning.
Additional Requirements for Graduate Students:
Graduate students will have additional readings beyond the
undergraduate level. They will have greater responsibility in
leading weekly course discussions. Their final papers will be
longer than undergraduate papers, and they will give a final
presentation based on their work in the course.
Athena Title
Social Sustainability in Ag
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 project(s) and may spend time outside of the classroom. Students will be engaged in the service-learning component for approximately 25-50% of overall instructional time.
Grading System
A - F (Traditional)
Course Objectives
1. Students will develop an understanding of social sustainability and its relationship with environmental and economic sustainability. 2. Students will develop an understanding of key facets of social sustainability in agricultural and food systems. 3. Students will develop the ability to critically examine how environmental, economic, political, and moral frameworks impact the social sustainability of agricultural and food systems. 4. Through service learning, students will develop an understanding of the impact of social sustainability on the lives of producers (farmers and laborers) and consumers.
Topical Outline
1. SOCIAL SUSTAINABILITY (Relationship to environmental and economic sustainability) 2. KEY THEORETICAL FRAMEWORKS (Sustainability; Service- learning theory) 3. SOCIAL SUSTAINABILITY IN AG/FOOD SYSTEMS (overview) 4. CONSUMPTION (Key issues facing consumers: Food and cultural identity; food (in)security and feeding programs; alternative food movements) 5. PRODUCTION (Key issues facing farmers, farm workers, and other laborers: land issues, labor inequalities, workplace health/safety) 6. TECHNOLOGY (What’s the appropriate role of technology? Who gets to decide?) 7. SOCIAL MOVEMENTS
Syllabus