This course will engage students in growing and producing food, processing, distribution, and end user/purchaser aspects of food systems. Students will explore how to reduce the carbon footprint of food service operations and understand the importance of bringing seasonal food to the table at its peak of freshness and height of nutritional value. With hands-on approach and a focus on biodiversity, sustainability, healthy food and animal welfare, students will develop critical thinking to understanding local and global food systems. The course includes on-site visits with farmers, food processors, and experts in our local food system to engage in health and sustainability practices related to food safety, water and waste systems, food marketing, and the heritage food movement.
Prerequisites: FSS 2248C