2015-2016 Undergraduate & Graduate Catalog
Undergraduate Certificate in Sustainable Food Systems
Strong local food systems are essential for healthy local communities. Students preparing for careers in local food enterprises, health care, sustainability, education, business, social work, non-profit administration and many other fields will benefit from the skills and experience necessary to address the role of food in community life.
Why study sustainable food systems at Grand Valley?
- A deep understanding of sustainable food systems and their impacts on society and the environment.
- Practical gardening, recycling and composting skills.
- Hands-on experience at the GVSU Sustainable Agriculture Project campus farm site.
- Broad interdisciplinary understanding of and integration of multiple perspectives on food systems, food justice, environmental stewardship, nutrition, and community.
- 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. To complete the certificate, students must select a total of at least 15 credits. 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