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Sustainable Food Systems

Course Code:
SUS 340
Course Group(s):
SCM: Minor Electives
Course Description:
The Farm to Table movement in the United States has exploded: restaurants, schools, institutions and households are all trying to transition to a more local, sustainable, and nutritious food culture. With a strong emphasis on food policy and food justice issues, students will explore the topic of Sustainable Food System development. This course will examine federal, state, and local policies that regulate the US food system, food safety, and agricultural policy. It will explore the topic of hunger on a national and international level, examining various programs that attempt to address hunger such as WIC, SNAP, food pantries, and community gardens. Alternative models and programs of food production and distribution methods, including CSA?s, farmer?s markets, Farm to School programs, shared use commercial kitchens, and food hubs will be observed. This course will have a service learning component where students will develop a project for and work with regional food organizations. (3 hour lecture) Prerequisites: SUS 120 Sustainable Community Agriculture and SC-R. Completes General Education Requirement: SC-I
Credit:
3
Prerequisites:
Prereq: SUS 120 Lecture Min Grade: D Min Credits: 3.00
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