ALS 5234: Advanced Concepts in Community Food Systems

Concentration: Agricultural and Life Sciences (Core Curriculum) Credits: 3 graduate credits

Description

Examination of the economic, political, social, and cultural issues related to community food systems and agricultural practices. Local and regional food systems development, food production and biotechnology, food sovereignty and security, and population and environmental health. Analysis of models, strategies, and policies of national food systems through a systems thinking framework.

Learning Objectives

Having successfully completed this course, the student will be able to:

Investigate relationships pertaining to community food systems
Compare and contrast potential implications of various agricultural practices on food systems
Discuss economic, political, social, and cultural factors that influence agricultural practices, community food systems, food access and availability, and, ultimately, food security and overall dietary practices
Examine community models that connect healthy land, food, and people and ensure economic viability
Develop, implement, and evaluate a feasible model, strategy, or policy to promote a sustainable food system with a community partner
Develop, implement, and evaluate a community food systems partnerships database

Prerequisites and Corequisites

Graduate standing

Instructor(s)

Kathleen Carper