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Viewing: SUST 3003 : The Sustainable Plate

Last approved: Fri, 12 May 2017 08:04:15 GMT

Last edit: Tue, 09 May 2017 18:04:29 GMT

Catalog Pages referencing this course
No College Designated
Sustainability (SUST)
SUST
3003
The Sustainable Plate
The Sustainable Plate
Fall 2017
3
Course Type
Lecture
Default Grading Method
Letter Grade

No
No

Corequisites

100
Dr. Kathleen Merrigan, Chef Jose Andres, Dr. Kim Robien, Dr. David Rain, Dr. Joe Glauber
Frequency of Offering

Term(s) Offered

Are there Course Equivalents?
No
 
No
Fee Type


No


How dietary choices affect not just health, but the environment and those involved in the production of food as well; interdisciplinary perspective on the impact of food on the future of the environment, the economy, and society.
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.
Uploaded a Course Syllabus

Course Attribute
Sustainability Track C
Sustainability Courses

Key: 10740