Integrated Program in the Environment
Concentration in Sustainable Food Systems (Bachelor of Arts in Environmental and Sustainability Studies)
Students on Summer 2021, Fall 2021, or Spring 2022 requirements SUFDSYSCON
The Sustainable Food Systems concentration provides students with a focus on sustainability issues in relation to food and agriculture systems. Students pursuing this concentration can expect to gain knowledge related to the social dynamics of sustainable food systems both domestically and globally. Students can also gain experience and skills related to small-scale sustainable food production. Potential career areas include local and regional food system development, municipal or community food security agencies, commercial and non-governmental organizations with a focus on sustainable food systems, or further academic pursuits with graduate study.
Requirements
The concentration requires at least 12 credit hours, including the requirements listed below.
- Core Courses. Two (2) courses:
- ANTH-E 421 Food and Culture
- GEOG-G 369 The Geography of Food
- GEOG-G 469 Food and Global Poverty
- GEOG-G 478 Global Change, Food, and Farming Systems
- SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
ANTH-E 421 Food and Culture
- Credits
- 3
- Prerequisites
- None
- Description
- Discussion of the economy of food production, trade and consumption on a global basis. Gives a cross-cultural and historical perspective on the development of cooking and cuisine in relationship to individual, national, and ethnic identity. Relates cuisine to modernity, migration, and forms of cultural mixing and Creolization.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 369 The Geography of Food
- Credits
- 3
- Prerequisites
- None
- Description
- Promotes understanding of the history and geographic distribution of the world's food cultures. Focuses on the material aspects of food and food's relationship to society. Increases knowledge of food and cultures through reading, discussion and cooking.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 469 Food and Global Poverty
- Credits
- 3
- Prerequisites
- None
- Description
- How is the production and consumption of food related to poverty and development? Explores how global food systems affect farmers, farmworkers, retailers and consumers; the ways scientific advances changed rural economies in the Third World; and the history of famine and contemporary food security issues.
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 478 Global Change, Food, and Farming Systems
- Credits
- 3
- Prerequisites
- None
- Description
- Introduction to food production and consumption systems, emphasizing linkages to land use and social change on food/farming system sustainability. Topics include urbanization, population growth, and economic liberalization; farming livelihoods, gender, and poverty; biotechnology; agro-ecology, global health.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
- Elective Courses. Two (2) courses:
- ANTH-E 366 Commodities and Culture
- ANTH-E 421 Food and Culture
- GEOG-G 218 Edible Education
- GEOG-G 352 Food and Poverty in America
- GEOG-G 357 Urban Alternative Agriculture
- GEOG-G 369 The Geography of Food
- GEOG-G 469 Food and Global Poverty
- GEOG-G 478 Global Change, Food, and Farming Systems
- SPEA-E 400 TOPICS IN ENVIRONMENTAL STUDIES (approved topic: "Permaculture")
- SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- SPEA-E 450 SOIL SCIENCE AND MANAGEMENT
- SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
- SPEA-V 450 CONTEMPORARY ISSUES IN PUBLIC AFFAIRS (approved topic: "Agriculture, Environment, and Governance")
- Independent study, readings, research, or practicum in sustainable food systems from any department (3 cr.) with pre-approval of the Program
ANTH-E 366 Commodities and Culture
- Credits
- 3
- Prerequisites
- None
- Description
- Considers the complex connections between commodities, \"sustainable\" trade, and culture, especially for agricultural commodities. Drawing from work in anthropology and real-world case studies, asks: What makes something a commodity? What is the \"right\" way to farm, to trade, and to eat? Who decides, and why?
ANTH-E 421 Food and Culture
- Credits
- 3
- Prerequisites
- None
- Description
- Discussion of the economy of food production, trade and consumption on a global basis. Gives a cross-cultural and historical perspective on the development of cooking and cuisine in relationship to individual, national, and ethnic identity. Relates cuisine to modernity, migration, and forms of cultural mixing and Creolization.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 218 Edible Education
- Credits
- 3
- Prerequisites
- None
- Description
- Explores many different aspects of the food movement in a single course. Topics include organic agriculture, school lunch reform, farm-to-school programs, urban agriculture and food sovereignty using a multi-disciplinary perspective.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 352 Food and Poverty in America
- Credits
- 3
- Prerequisites
- None
- Description
- This course examines the experience of food insecurity in the USA, the role of poverty in food production and consumption, and the current mitigation strategies and social movements challenging the global food regime. Students will learn the differences and connections between concepts of food security, food justice, and food sovereignty. Relationships between food and gender, race, and ethnicity will be explored, along with the geographical and social concepts of food deserts and food choice.
- Fall 2024CASE DUScourseSummer 2024CASE DUScourseSpring 2024CASE DUScourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 357 Urban Alternative Agriculture
- Credits
- 3
- Prerequisites
- None
- Description
- From connecting with the earth to changing the food system, this course digs into the narratives surrounding community gardens and community orchards. Explores topics like sustainability, food justice, and the pastoral roots of these projects. Utilizes multimedia, speakers from community projects, and class discussion.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 369 The Geography of Food
- Credits
- 3
- Prerequisites
- None
- Description
- Promotes understanding of the history and geographic distribution of the world's food cultures. Focuses on the material aspects of food and food's relationship to society. Increases knowledge of food and cultures through reading, discussion and cooking.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 469 Food and Global Poverty
- Credits
- 3
- Prerequisites
- None
- Description
- How is the production and consumption of food related to poverty and development? Explores how global food systems affect farmers, farmworkers, retailers and consumers; the ways scientific advances changed rural economies in the Third World; and the history of famine and contemporary food security issues.
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 478 Global Change, Food, and Farming Systems
- Credits
- 3
- Prerequisites
- None
- Description
- Introduction to food production and consumption systems, emphasizing linkages to land use and social change on food/farming system sustainability. Topics include urbanization, population growth, and economic liberalization; farming livelihoods, gender, and poverty; biotechnology; agro-ecology, global health.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
SPEA-E 400 TOPICS IN ENVIRONMENTAL STUDIES
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- None
SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPEA-E 450 SOIL SCIENCE AND MANAGEMENT
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPEA-V 450 CONTEMPORARY ISSUES IN PUBLIC AFFAIRS
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- None
- Concentration GPA, Hours, and Minimum Grade Requirements.
- Concentration GPA. A GPA of at least 2.000 for all courses taken in the concentration—including those where a grade lower than C- is earned—is required.
- Concentration Minimum Grade. Except for the GPA requirement, a grade of C- or higher is required for a course to count toward a requirement in the concentration.
- Concentration Upper Division Credit Hours. At least 9 credit hours in the concentration must be completed at the 300–499 level.
Exceptions to and substitutions for concentration requirements may be made with the approval of the unit's Director of Undergraduate Studies, subject to final approval by the College of Arts and Sciences.