The Sustainable Community Food Systems (SCFS) minor provides an in-depth exploration of food systems through performing an intensive summer work experience and fall internship (six credits), and reflecting on the practice of working in a sustainable community food system. Farm experience through working at the Spring Valley Student Farm (or another approved farm) is required and residence at the farm for at least a summer is encouraged.
The minor consists of 18 credits as follows:
- An elective course in social dimensions of food resources that complements the student’s plan of study, as approved by the students’ SCFS adviser. Options include: ARE 3260, 4438; NRE 3265; NUSC 3230; SOCI 2705.
- A capstone writing class: GEOG 4000W.
- A capstone seminar in Sustainable Community Food Systems: GEOG 4098.
- Six credits of an internship class in a department appropriate to the SCFS minor.
- One elective class from the College of Agriculture, Health and Natural Resources, related to sustainable food production that complements the student’s plan of study, as approved by the students’ SCFS adviser. Options include: SPSS 2100, 2500, and 3610.
This minor is offered by the Environmental Studies program (EVST), and is offered jointly by the College of Liberal Arts and Sciences and the College of Agriculture, Health and Natural Resources.