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
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:
• 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: