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Course Catalog


Term: 4th term
Credits: 3 credits
Contact: Roni Neff
Academic Year: 2013 - 2014
Course Instructor:

Students learn first-hand about food system sustainability issues by engaging with organizations working for positive change. They broaden their learning through classroom education, readings and assignments covering: food system sustainability, with emphasis on content areas relevant to student projects; skills and context relevant to working with these organizations; and reflection on service-learning experiences.

Learning Objective(s):
After completing this course, you should be able to:
Discuss selected topics in food system sustainability, including key interventions, challenges and opportunities.
Describe the operation of a program or project related to food system sustainability, and the site’s relationship with its community.
Reflect on the student’s own role as a professional engaging with an organization, including identifying strengths and areas for further improvement.
Discuss the contributions to food system sustainability of the programs students in the class worked with, and otherwise draw broader lessons from these site experiences.

Methods of Assessment: Evaluation of final paper (25%) ; journal (10%); classroom and BBS participation (50%); evaluation by site proctor (15%).
Location: East Baltimore
Class Times:
  • Friday 1:30 - 3:20
Enrollment Minimum: 10
Enrollment Maximum: 20
Instructor Consent: Consent required for all students

All students must obtain consent.

For consent, contact:


Auditors Allowed: No
Grading Restriction: Letter Grade or Pass/Fail