EESC 655 - Sustainable Food Systems

Units: 3
Basis for sustainable food systems from local to global scales, including social, economic and environmental dimensions of food production and consumption. Examination of the sustainability of daily food choices and tools for determining impacts of local, processed and imported foods.

Possible Instructional Methods: On-ground or Hybrid.
Grading: A-F grading only.
Course Typically Offered: Variable Intermittently

Student Learning Outcomes - Upon successful completion of this course students will be able to:

Identify, discuss and explain a range of critical issues at the local, national and global scales associated with the sustainability of modern foods and food production systems.
List and illustrate with examples key concepts, definitions and labels associated with unsustainable and sustainable food choices.
Identify, investigate and evaluate opportunities to increase food sustainability through different food choices and urban farming/gardening potential within local foodsheds.
Analyze and evaluate the environmental sustainability implications of different food choices (such as food miles, embodied energy and water, and greenhouse gas emissions/carbon footprint).
Discuss and explain the methods and benefits of small-scale urban agriculture (such as container gardening, community gardening/urban farming, and hydroponics).
Articulate well-reasoned assessments and arguments concerning the social, environmental and economic sustainability aspects of modern food and food systems.
Coordinate and lead group readings and presentations(s) on a selected sustainable food systems topics.
Prepare a potential masters thesis proposal in the field of sustainable food systems and foundational literature review.