The Certificate in Sustainable Food Systems is available to students interested in taking an interdisciplinary approach to understanding, communicating and participating in finding solutions to the grand challenges we face for sustainable food production, access and utilization. Advances in agricultural and environmental sustainability, public health and nutrition, and economic and social well-being call for systemic and interdisciplinary research, which in turn require mechanisms for developing partnerships and collaboration. In response to these needs, the interdisciplinary graduate certificate program in Sustainable Food Systems (SFS) will expand opportunities for graduate training and faculty collaboration across several related units across campus.
Dr. Jennifer Jo Thompson, Director of SFSI jjthomp@uga.edu 706-410-1921
13 hours
Students are required to take a minimum of 13 credit hours to earn the Certificate in Sustainable Food Systems. Of these credit hours, at least 7 hours will be acquired from core courses in three different areas of emphasis: Foundational/Systems Learning, Food Systems Service-Learning, and Professional Development. At least 6 credit hours will be acquired from elective courses outside of the student’s home department.
If you would like to apply for the graduate certificate in Sustainable Food Systems, fill out the SFS Certificate Program of Study Form and the Curriculum Change Request Form (found on the Registrar’s Office webpage) and return both documents to the Certificate Coordinator. Information here: https://site.extension.uga.edu/sfsi/grad-certificate/
| AESC 8310 (3 hours) | Food Systems Sustainability, Security, and Resilience | 3 |
Choose 1 course(s) from the following:
| CRSS 4020S/6020S (3 hours) | Social Sustainability in Agricultural and Food Systems | 3 |
| GEOG 4890S/6890S (3 hours) | Athens Urban Food Collective (AUFC) Service-Learning | 3 |
Choose 1 course(s) from the following:
| AGCM 8700 (3 hours) | Communicating about Agricultural and Environmental Scientific Innovation | 3 |
| AGCM 8710 (3 hours) | Agricultural and Environmental Science Communication Theory | 3 |
| AGCM 8750 (3 hours) | Effectively Communicating about Emerging Agricultural and Environmental Science Issues | 3 |
| GRSC 8200 (1-2 hours) | Communicating Research and Scholarship | 1-3 |
Choose a minimum of 6 credit hour(s) from the following:
| AAEC 6640 | Food Marketing and Merchandising | 3 |
| ADSC 4000/6000 | Sustainability of Resilient Global Food Systems | 3 |
| AGCM 8100 | Communication, Engagement, and Community Development | 3 |
| AGCM 8710 | Agricultural and Environmental Science Communication Theory | 3 |
| ALDR 4600/6600 | The Global Seminar - Global Issues in Agriculture and the Environment | 3 |
| ALDR(AFST)(LACS) 4710/6710 | International Agricultural Development | 3 |
| ALDR 8080S | Community-Engaged Research Methods | 3 |
| ANTH 8515 | Institutional Dimensions of Sustainability | 3 |
| CRSS 4010/6010 | Principles of Sustainable Management | 3 |
| CRSS 4020S/6020S | Social Sustainability in Agricultural and Food Systems | 3 |
| CRSS 4030/6030-4030L/6030L | Sensors in Precision Agriculture | 3 |
| CRSS 4050/6050 | Improving Nutrient and Energy Efficiency with Geographic Information Systems | 4 |
| CRSS 4060/6060-4060L/6060L | Advanced Topics in Precision Agriculture | 3 |
| CRSS 4220/6220 | Topics in Crop and Soil Sciences | 1-4 |
| CRSS(HORT) 4400/6400 | Agro-Ecology | 3 |
| CRSS(HORT)(ECOL) 4590/6590 | Soil Fertility and Plant Nutrition | 3 |
| CRSS(HORT)(ANTH)(ECOL)(GEOG) 4931/6931 | Agroecology of Tropical America Field Trip | 3-6 |
| CRSS 8410 | Advanced Topics in Sustainable Agriculture Management | 3 |
| ENTO 4500E/6500E | Biological Control | 3 |
| ENTO(CRSS)(PATH) 4740/6740 | Integrated Pest Management | 3 |
| ENVM 4800/6800 | Water Resource Economics and Management | 3 |
| FANR 4020/6020 | Sustainable Development | 3 |
| FANR(AAEC) 7860 | Natural Resource and Environmental Economics I | 3 |
| FDST 4100/6100 | Governmental Regulation of Food Safety and Quality | 2 |
| FDST 7180E | Marketing of Value-Added Foods | 3 |
| FISH(ECOL)(MARS)(WILD) 4550/6550-4550L/6550L | Sustainable Aquaculture | 4 |
| GEOG 4810/6810 | Political Ecology and Environmental Governance | 3 |
| GEOG 4860/6860 | The Industrial Agro-Food System and Its Alternatives | 3 |
| GEOG 4890S/6890S | Athens Urban Food Collective (AUFC) Service-Learning | 3 |
| HORT 4030S/6030S | Sustainable Community Food Production | 4 |
| HORT 4050/6050-4050L/6050L | Greenhouse Management I | 4 |
| HORT(CRSS)(ENTO)(PATH) 4125/6125-4125L/6125L | Organic Agricultural Systems | 4 |
| HORT(CRSS) 4440/6440-4440L/6440L | Environmental Physiology | 4 |
| HORT 4990/6990 | Current Issues in Horticulture | 1 |
| HPAM 7050E | Health Policy and Obesity | 3 |
| NUTR 4540/6540 | Public Health Nutrition | 3 |
| NUTR 4630/6630 | Cultural Aspects of Foods and Nutrition | 3 |
| NUTR 4640E/6640E | Food Sanitation and Safety | 3 |
Other electives that support interdisciplinary graduate training may be approved. Please reach out to the certificate director with justifications for alternative electives to your program of study.
Select additional courses, as needed, in consultation with an advisor to meet the minimum number of required credit hours for this program.