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Food System Sustainability Practicum


East Baltimore
4th term
Environmental Health and Engineering
3 credits
Academic Year:
2019 - 2020
Class Times:
  • Friday,  1:30 - 3:20pm
Auditors Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Course Instructor :
Roni Neff

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:

Upon successfully completing this course, students will be able to:

  1. Discuss concepts of food system environmental (and social) sustainability, including important threats, barriers to change, and approaches to addressing these barriers.
  2. Describe the operation of a program or project, including the site’s relationship with its community.
  3. Reflect on the student’s own role as a professional engaging with an organization, including identifying strengths and areas for further improvement.
  4. 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.
  5. Critically evaluate tradeoffs and potential unintended consequences from interventions.
  6. Discuss selected topics in food system sustainability in depth.
Methods of Assessment:

• Practicum (32%);
• Evaluation by site preceptor (7.5%);
• Evaluation by peers on team (7.5%);
• Final product for preceptor (12%);
• Submission of SOURCE service-learning evaluation (5%);
• Classroom participation (31%);
• Discussion Forum posts (31%);
• Final discussion forum post (6%)

Instructor Consent:

Consent required for all students

Consent Note:

All students must obtain consent.

For consent, contact: