May 20 – June 28, 2019

Description: This course examines the movement of food from seed to table. Participants in the course explore local and global food systems, and specific food related issues that impact health of communities. Among the topics we’ll cover are: examining the economic and political decisions that frame our food chain, direct marketing, commercial agriculture, processing, food justice, hunger, health, food security, peak oil, school food systems and school gardens, Community Supported Agriculture, farmers’ markets, small scale farming and homesteading. At the center of this course is the examination of the opportunities and challenges required in making community food projects that create real lasting systems change.

Instructor: Catherine Sands

Instructors email: chsands@pubpol.umass.edu

STUDENT LEARNING OBJECTIVES:

  • To understand where our food comes from in the global market place.
  • To learn of local and community-based alternatives to the global food system.
  • To become fluent in discussing food systems and food justice.
  • To become confident that we can make changes in our own lives and our community to enhance food access for all.

Class Format: This course is organized into 5 modules, covering the challenges to our troubled global and regional food systems, and many of the exciting innovative examples of communities working to create systems change. This is a condensed course; expect to do a lot of reading, viewing films, dialoguing on line, and independent research and writing. Also expect to look ahead each week, as you’ll need to plan to set up some of your projects and films ahead of time.

  • Module 1- Systems, sustainability, corn
  • Module 2- Industrial food system labor and production
  • Module 3- Race, hunger, access and the food system
  • Module 4 – School food systems and beyond
  • Module 5 – Creating meaningful systems change

CREDITS: 3
CLASS SIZE: Limited to 15.

Technology: According to UMass Online, in order to take this course you must:

  • have access to a personal computer (Mac or Windows)
  • be familiar with basic computer skills
  • be connected to the internet
  • have an e-mail program and account
  • have at least a 56 kbps modem
  • have a Java capable browser (Netscape or Internet Explorer)

Academic Honesty

No form of cheating, plagiarism, fabrication, or facilitating of dishonesty will be condoned in the University community. Academic dishonesty includes but is not limited to:

  • Cheating – intentional use or attempted use of trickery, artifice, deception, breach of confidence, fraud and/or misrepresentation of one’s academic work
  • Fabrication – intentional and unauthorized falsification and/or invention of any information or citation in any academic exercise
  • Plagiarism – knowingly representing the words or ideas of another as one’s own work in any academic exercise. This includes submitting without citation, in whole or in part, prewritten term papers of another or the research of another, including but not limited to commercial vendors who sell or distribute such materials
  • Facilitating dishonesty – knowingly helping or attempting to help another commit an act of academic dishonesty, including substituting for another in an examination, or allowing others to represent as their own one’s papers, reports, or academic works

Sanctions may be imposed on any student who has committed an act of academic dishonesty. Any person who has reason to believe that a student has committed academic dishonesty should bring such information to the attention of the course instructor as soon as possible. Formal definitions of academic dishonesty, examples of various forms of dishonesty, and the procedures which faculty must follow to penalize dishonesty are contained in the Academic Honesty Policy.

Credits

This class fulfills requirements for all three of the online programs offered by the University of Massachusetts Stockbridge School of Agriculture in Sustainable Food and Farming: