2020-2021 Undergraduate & Graduate Catalog
Sustainable Food Systems Undergraduate Certificate
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, nonprofit 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?
- Gain a deep understanding of sustainable food systems and their impacts on society and the environment.
- Learn practical gardening, recycling, and composting skills.
- Participate in hands-on experiences at the GVSU Sustainable Agriculture Project campus farm site.
- Gain a broad interdisciplinary understanding and integration of multiple perspectives on food systems, food justice, environmental stewardship, nutrition, and community.
- Learn and understand food needs of different communities.
- Act to support local food production and environmental stewardship for the next generation.
Anyone admitted to Grand Valley as a degree-seeking student may earn the certificate in sustainable food systems. The certificate will be awarded at the same time as the degree. All undergraduate certificates at GVSU have received Higher Learning Commission approval, and students are eligible for financial aid because they are seeking a degree. To complete the certificate, students must select a total of 16 to 20 credits. Students may pursue the certificate in sustainable food systems concurrently with any major or minor. Any course that satisfies both requirements will be counted toward the certificate and the student's major or minor.
To complete the certificate, degree-seeking students must select a total of 16 to 20 credits. In addition to three required 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.
Students must take seven to 10 credits, including:
- ENS 201 - Introduction to Environmental and Sustainability Studies (3 credits)
- ENS 392 - Sustainable Agriculture: Ideas and Techniques (3 credits)
- HTM 201 - Good Food Gone Bad: Food Safety for Everyone (1 credit) OR HTM 250 - Food Production and Kitchen Management (4 credits)
Students must take nine to 10 credits as follows.
Group One: Agriculture
Select at least one course from the following (three to four credits):
- BIO 309 - Plants and Human Health (3 credits)
- BIO 319 - Global Agricultural Sustainability (3 credits)
- BIO 423 - Plant Biotechnology (3 credits)
- GPY 362 - Farmers, Crops, and Our Challenging Agricultural World (3 credits)
- NRM 281 - Principles of Soil Science (4 credits)
Group Two: Food and Nutrition
Select at least one course (three credits) from the following:
- BMS 105 - Basic Nutrition (3 credits)
- AFN 381 - Design Thinking in Applied Food and Nutrition (3 credits) CD 381 - Design Thinking in Applied Food and Nutrition (3 credits)
- HTM 175 - International Food and Culture (3 credits)
- INT 342 - Food Matters (3 credits)
- SOC 288 - Sociology of Food (3 credits)