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Apr 18, 2024
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BIO 4320 - Sustainable Food Systems I
Credit(s): 4
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 NVU-Lyndon 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.
(with lab)
Prerequisites: BIO 1211 , BIO 1212 , or permission.
Offering Location: Lyndon Campus
Notes: There is a course fee.
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