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 an approved farm or community garden is an essential component of this program, along with personal reflection and relevant academic coursework.

This minor is offered by the Environmental Studies program and is offered jointly by the College of Liberal Arts and Sciences and the College of Agriculture, Health and Natural Resources.

Requirements

The minor consists of 18 credits as follows:

Course List

Course	Title	Credits
Social Food Resources
Select two of the following:		6
ARE 2260	Food Policy
ARE 4438E	Valuing the Environment
HDFS 3425	Food and the American Family
NRE 3265	Sustainable Urban Ecosystems
NUSC 3230	Community Nutrition
SOCI 2705E	Sociology of Food
Capstone Course
Select one of the following: 1		3
EVST 3200	Sustainable Community Food Systems Seminar
EVST 4000W	Environmental Studies Capstone Research Project
GSCU 4018W	Capstone Seminar in Geography
Internship
Six credits of an internship class in a department appropriate to the SCFS minor.		6
Elective
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.		3
PLSC 2100E	Environmental Sustainability of Food Production in Developed Countries
PLSC 2500E	Principles and Concepts of Agroecology
PLSC 3610	Organic and Sustainable Vegetable Production
Total Credits		18

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Most students will complete EVST 3200 Sustainable Community Food Systems Seminar to satisfy this requirement.

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