2021-2022 Undergraduate & Graduate Catalog
Sustainable Food Systems Undergraduate Certificate
The sustainable food systems certificate is housed within the environmental and sustainability studies (ENS) program. 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.
All undergraduate certificates at GVSU have received Higher Learning Commission approval. Individuals may pursue the sustainable food systems certificate separately or 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.
Why Study Sustainable Food Systems at Grand Valley?
- Gain a deep understanding of sustainable food systems' impact on society and the environment.
- Engage in practical experience gardening, composting, and marketing at GVSU's Sustainable Agriculture Project, the on-campus student farm.
- Acquire the skills to integrate multiple perspectives on food justice, environmental stewardship, and food science and safety.
- Learn and understand the food needs of diverse communities.
- Develop advocacy strategies to support local food systems that sustain the environment now and into the future.
To earn the certificate, students complete a total of 16 to 20 credits. In addition to three required courses, students 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 electives with the same prefix are allowed.
Students must complete 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 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 from the following (three credits):
- BMS 105 - Basic Nutrition (3 credits)
- AFN 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)