Farm To Table: Exploring Food Production Systems
This course will explore organic food production systems using the three pillars of sustainability – economic, environmental, and social justice. Topics will focus on small-scale organic production but will compare and contrast it to other production systems. Discussions will cover the scientific and cultural underpinnings of sustainable and organic food production to develop the critical thinking and observation skills necessary to grow food using ecologically informed methods. Students will explore the farm management and business skills necessary to operate a small-scale farm. The focus will be on farm and business planning, crop physiology, storage techniques, seed-saving practices, and cover crops. Students will learn record-keeping practices, alternative crop-production systems, techniques for adding value to farm products, hand-tool use and maintenance and farm equipment safety.
Apr 5, 2021 — May 9, 2021
For credit cost: $1410