BIO 4320 - Sustainable Food Systems I
[LGNR7] This course will give students a thorough examination and comparison of conventional, organic, and sustainable food production systems. Instruction in the field component will include visits to local farms which practice organic and/or sustainable methods of agriculture. Students will critically analyze these farm operations and assess their sustainability. The course will allow students to work in the Lyndon State garden producing food for use by food services. This course also provides graduate and continuing education credits for practicing teachers who are working to incorporate local foods as part of their curricula and their school cultures.
Prerequisites & Notes
Prerequisite is BIO 1211 or BIO 1212, or permission of the instructor. There is a lab fee. This course will be offered every summer.
Credits: 4
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