Examines the various food systems in the Shenandoah Valley of Virginia, including organic farms, various types of co-ops, industrial and small-scale poultry operations, industrial and organic vegetable and herb farms, community supported agriculture (CSA) operations, small-scale and industrial dairy operations, and farm-to-table restaurants. Through on-site visits, readings, and classroom discussion, students study a wide range of factors that make up each local food system, including issues pertaining to sustainability, land and resource usage, workers' rights, and the benefits of and challenges faced by these systems. FILA general education: experiential learning.
Prerequisites
Term Offered
May Term