Sustainable Food Systems (FOOD)
FOOD 101. Food Studies. 1 Unit.
A breadth-first introduction to a wide variety of topics related to modern day food systems. The impact of food on the world around us is both obvious and unexpected. Topics covered will include sustainability of food systems, food production and distribution, food politics, business of food, marketing of food, health and nutrition, food culture, and many more.
FOOD 102. Beginning Practicum for Sustainable Food Production. 1 Unit.
This experiential course provides real-world opportunities for students to develop soil; plant and harvest food; process food for storage and distribution; prepare food for consumption; and manage food waste. Working side-by-side with farmers, food processors and distributors, and restaurant owners, students will learn various aspects of the farm-to-table system. Prerequisite: FOOD 101.
FOOD 318V. Seeds of Equity. 1 Unit.
This course focuses on Stetson's Social Justice Value. This course explores historical and current issues of race, class, and gender in food and agriculture. It will primarily focus on the unique food and agriculture context of the United States. Issues of access, power, privilege, and equity will be addressed within the realms of agricultural production, food preparation and consumption. Students will critically reflect on their own backgrounds, identities, roles, and responsibilities as participants in the agri-food system. Junior Seminar.