INTRODUCTION TO ORGANIC AGRICULTURE: PRODUCTION, MARKETS, AND POLICY

AGROECOL 720

Field study of farms, processing, marketing, distribution, and policy-making in the food system. Courses will be several days of visits, discussions with the operators, and student-faculty discussion sections. Presentations or written reports may be required.

AGROECOL 377

Crops, food, and cropping systems from different parts of the world and their impact on global sustainability and health. Introduction to crop biology, environmental requirements, and agronomic production practices of major food crops. Environmental, socioeconomic, and health impacts of farming systems and how to assess their sustainability. A global perspective on agroecology, food, environment, health, and agriculture.

AAE/C&ESOC/SOC 340

With primary emphasis on the U.S., the course covers social, economic and biological dimensions of food systems. Using classroom and community experience, the course combines academic approaches with practitioner knowledge. A community project is required.

PLPATH 499

Provide students research and/or hands-on experiences within the organic sector in order to gain scientific knowledge and/or an in-depth understanding of the research and science of organic agriculture, its production, processing, marketing, and social dimensions, and its impact on environmental, community, and human health. Declared in the Certificate in Organic Agriculture

PLANTSCI 372

Faculty, regional professionals, local organic farmers, and students present and discuss topics relevant to history, marketing, economics, production, and social context of organic and sustainable agriculture.