AGF 110 Intro Sustainable Food Systems
(Contact Hours: 3) This course will provide students with an introduction to the Triple-Bottom-Line concept which applies social, environmental, and financial thinking to growing, production, processing, distribution, and end-user/purchasing aspects of food. Through discussions, presentations, and written assignments, students will learn about food and explore the complex ecological, political, social, and economic interactions that occur within local and global food systems. In addition to studying food systems that deliver through conventional retail and food service channels, an emphasis will be placed on food security and sustainability in urban areas and the role of urban gardens, food cooperatives, farmers markets, and food banks. Minimum benchmarks will be enforced.