| Course ID: | HORT 4030S/6030S. 3 hours. |
| 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. |
| Oasis Title: | Sustainable 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 spring semester every year. |
| 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 |
| Honor Code Reference: | All academic work must meet the standards contained in A
Culture of Honesty. Students are responsible for informing
themselves about those standards before performing any academic
work. For more information refer to the following website:
http://www.uga.edu/~ovpi/honesty/ah.pdf. |