Through informative field trips, this course examines the concepts, practices, and policies of sustainable food and agriculture in the U.S. and globally.
Develop a working knowledge of core economic, environmental, and social dimensions of sustainable food and agriculture
Explore the impact of agricultural industrialization and potential future opportunities of sustainable agriculture
Assess the relationship of farming to water, energy, air, and soil
About this course:
This course examines the concepts, practices, and policies of sustainable food and agriculture. Students begin by surveying the environmental, economic, and social foundations of the field in the U.S. and globally. Topics include a systems approach to sustainable agriculture; the relationship of farming to water, energy, air, and soil; field crops and animal production practices in sustainable agriculture; sustainable horticulture; organic agriculture; sustainable seafood and aquaculture; economic, social, and political context of sustainable food and agriculture; and sustainability in the culinary arts. The course also considers the impacts of agricultural industrialization and potential opportunities for the future of sustainable agriculture, including identifying practical tools, measuring performance, and reviewing best practices. Guest speakers and field trips are scheduled in the public and private sectors.
Visitors not permitted. Enrollment deadline: January 10, 2025.
Enrollment is typically reserved for adult students 18 years of age and older. Students under 18 years of age may receive consent to enroll based on special academic competence and approval by the instructor. If you are a student under 18 years of age, you must submit a request to enroll in the course 8 weeks before the course start date to hss@uclaextension.edu for your request to be considered.
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