FCS 4720 - Farm to Table and Sustainability

This course focuses on improving the ways we meet the need for increased food production across America. Coursework will include how the vitality of America’s communities is bound to the successes and failures of its farmers. Agricultural and operation issues address the delivery of fresh, local food and how the lives of farmers and communities have changed as we work to create healthy soil, healthy animals, and healthy food. In the context of federal policy the course examines growing competition from abroad, public misconceptions regarding government subsidies, the dangers of environmental damage and genetically modified crops, and the myths of modern economics are addressed.

Credits: 3 hours