AGF 210 Healthy Plant to Plate
(Contact Hours: 4) This course will engage students in growing, production, processing, distribution, and end user/purchaser aspects of food and the food system. Students will explore how to reduce the carbon footprint of a food system and bring food to the table at its peak of freshness and height of nutritional goodness. The course includes on-site visits with farmers, food processors and experts in our local food system to engage in health and sustainability practices related to food safety, water and waste systems, food marketing and the heritage food movement. Course content focuses on knowing the nature of the food supply to better understand what is on the shelves of local markets, how it got there, and how to select the most healthy and sustainable products. Recommended prerequisite: AGF 110. Minimum benchmarks will be enforced.