180.605.01 Food System Sustainability Practicum
- Environmental Health and Engineering
- 4th term
- 3 credits
- Academic Year:
- 2014 - 2015
- East Baltimore
- Class Times:
Held in departmental space.
- Friday, 1:30 - 3:20pm
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 Objectives:
- Discuss concepts of food system environmental (and social) sustainability, including important threats, barriers to change, and approaches to addressing these barriers.
- Describe the operation of a program or project, including 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 environmental sustainability of the programs other students in the class worked with, and otherwise draw broader lessons from these site experiences.
- Critically evaluate tradeoffs and potential unintended consequences from interventions.
- Discuss selected topics in food system sustainability in depth.
- Methods of Assessment:
Classroom and discussion forum participation (30%)
Evaluation by site proctor (7.5%)
Evaluation by peers on team (7.5%)
Final product for preceptor (10%)
Evaluation of written assignment (20%)
Submission of service-learning SOURCE evaluations (5%)
- Instructor Consent:
Consent required for all students
- Consent Note:
All students must obtain consent.
- For consent, contact: