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Sustainable Ag & Comm Food Systems

Introduction to the environmental, economic and cultural components of sustainable food production and distribution in local and regional food systems. The definition, emergence, and growth of sustainable agriculture are discussed along with pertinent soil, crop, and livestock management practices. Emphasis is placed on holistic analyses of current issues in agriculture and food systems from environmental, profitability, and social justice perspectives.

Cultural Perspectives On Sustainability

This course focuses on the social processes and cultural mechanisms that underlie everyday agricultural practices, in the U.S. and abroad. By comparing agriculture and food systems between the U.S. and other countries, the course helps students appreciate distinctiveness of each society's effort to build agricultural sustainability and recognize the common challenges of such an effort in the context of globalized agricultural trade and food production. Prereq: SAG 210.

Agroecology

This course is a general introduction to ecological principles and processes applied to agricultural ecosystems, including interactions between plants, soils, and animals on population, community and ecosystem scales. Course concepts are applied to agricultural ecosystems that are of economic importance and ecological significance to Kentucky, while also placing these systems within the broader context of national and international crop production.

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