2014-2015 Undergraduate & Graduate Catalog
Undergraduate Certificate in Sustainable Food Systems
The strengthening of local food systems is a necessary part of building healthy local communities. As GVSU students prepare for careers in health care, sustainability, education, business, social work, non- profit administration and many other fields, they may benefit from the skills and experience necessary to address food's role in community life.
A certificate in sustainable food systems indicates that students have acquired qualifications and skills related to:
- A deep understanding of sustainable food systems and their impacts on society and the environment;
- Broad interdisciplinary understanding of and integration of multiple perspectives on food systems, food justice, environmental stewardship, nutrition, and community;
- Practical gardening, recycling and composting skills;
- An understanding of food needs of different communities;
- The ability to take action that supports local food production and environmental stewardship for the next generation.
Anyone admitted to GVSU as a degree-seeking or non-degree-seeking student may complete this certificate. The minimum number of credits required to complete the certificate at GVSU is 15. Students may pursue the certificate in sustainable food systems concurrently with the Environmental Studies minor. Any course that satisfies both requirements will be counted towards the certificate and the minor.
In order to complete the certificate, students must select a total of at least 15 credits from a list of required and elective courses. For elective courses, students must select one course from each of the two groups of electives, and one additional elective from either group for a total of three elective courses. No more than two elective courses with the same prefix are allowed.
Required courses - 6 credits:
- ENS 201 - Introduction to Environmental Studies and Sustainability Credits: 3
- ENS 492 - Sustainable Agriculture Practicum: Ideas and Techniques Credits: 3
Elective courses - 9 to 10 credits:
- Group 1 : Agriculture (select at least 1 course = 3 or 4 credits)
- BIO 309 - Plants and Human Health Credits: 3
- BIO 319 - Global Agricultural Sustainability Credits: 3
- BIO 423 - Plant Biotechnology Credits: 3
- GPY 362 - Farmers, Crops and Our Challenging Agricultural World Credits: 3
- GPY 412 - Global Environmental Change Credits: 3
- NRM 281 - Principles of Soil Science Credits: 4
- Group 2: Food and Nutrition (select at least 1 course = 3 credits)
- BMS 105 - Basic Nutrition Credits: 3
- HTM 175 - International Food and Culture Credits: 3
- LIB 342 - Food Matters Credits: 3
- SOC 288 - Sociology of Food Credits: 3