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Mar 22, 2016 by Ariel Kagan (arielkagan)
May 5, 2017 by Ariel Kagan (arielkagan)
Course Deactivation Proposal
SUST 2003 : The Sustainable Plate
Fri, 05 May 2017 08:01:43 GMT
Fri, 10 Feb 2017 19:10:11 GMT
Reason for Termination
Elevated Course Level to 3003 from 2003
No College Designated
Long Course Title
The Sustainable Plate
Short Course Title
The Sustainable Plate
Number of Credits
Default Grading Method
Repeatable for Credit?
Dr. Kathleen Merrigan, Chef Jose Andres, Dr. Kim Robien, Dr. David Rain, Dr. Abby Wilkerson, Dr. Joe Glauber
Frequency of Offering
Are there Course Equivalents?
Are Fees Applicable?
Explanation and Description of Fees
Are Additional Resources Required?
Explanation of Additional Resources
Justification for Additional Resources
Describe any Sources of Additional Funding
The course will focus on how our dietary choices affect not only our health but the environment and those involved in the production of food. In this class we will explore the sustainable plate— how does dinner affect the future of the environment, economy, and society— from an interdisciplinary perspective.
The purpose of this course is to provide students with an understanding of the themes, concepts and tools appropriate for an examination of food systems. As a result of completing this course: • Students will be able to describe and define what is meant by the terms “sustainable agriculture,” “food security,” and “food system” from an interdisciplinary perspective. • Students will be able to understand the challenges to creating a sustainable food system at the local, national and global scale. • Students will be able to use interdisciplinary skills (i.e. natural science, social science, business) to understand how food affects society, the environment and the economy. • Students will apply interdisciplinary approaches to team-based problem solving around critical issues in food systems, and participate effectively in a group of learners. • Students will be able to understand how food is impacted by policy, culture and business, and how these shape the national and international dialogue about food and farming.
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Explanation of how the course differs from similar GW courses
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