The Sustainable Local Foods program explores the practices, principles and philosophies involved in local food system development. The students will learn the academic and hands-on knowledge of regional food initiatives across Canada. Additionally these courses will touch on the international best practices. The program allows students a progressive look at the struggle for workers in the local sustainable food area.
Level 1 Credits FDMG-1072 Between Farm & Table-Local Food Business 3 This course will be an exploration of the plethora of local food businesses and infrastructure emerging across Canada. These businesses include innovative models such as co-operatives, eco-friendly distributors (ie. food-box, dropoffs by bicycle)non-profit partnerships, and Community Supported Agriculture. FDMG-1068 Field to Fork 3 In an age of the 4000 km caesar salad and the 100 mile diet, with 800 million hungry people on Earth and over 1 billion overweight, understanding the "food system" is a hot item on the menu. How do we, and how should we eat for the 21st century? How do we build the sustainable local and global food systems we want? This course explores these questions by following food's circular journey - from the farm fields where heirloom and biotech seeds are sown; into chick McNugget and atrisanal cheese factories; out to A&P, farmers markets, and restaurants; onto our dinner tables, forks and taste buds; and back to the beginning via composters and landfills. Its a wild mix, including issues like biotechnology, organic farming, globalization, climate change, peak oil, water scarcity, food security, obesity, hunger, the global food price crisis. At the centre of the course, and certificate program, it serves as an introduction for, are the practical opportunities and challenges of making food system changes happen on local and global political, econcomic and ecological fields. FDMG-1073 Food Security & Food Justice in Canada 3 Study the causes and consequences of urban and rural food insecurity across Canada. Struggle with the tensions between short-term stop gaps (foodbanks, meal programs, charitable services) and long-term food justice solutions (education, equitable incomes, affordability and accessibility of healthy food). Bring these realities to life by doing research or field work for a food security organization in your region. FDMG-1069 Understanding Sustainable Farming 3 The current mainstream agricultural model is widely recognized as unsustainable, but there is a wide divergence of views on how to create a more sustainable system. This course begins with an exploration of the ecological, economic, and social justice principles of sustainable farming. Following this, different approaches that are currently being touted as forms of usstainable agriculture - including organic farming, food justice certification, and the use of genetically engineered crops - are critically examined. This course concludes with a review of tools and strategies that non-profit organizations, governments and businesses can draw on to enhance agricultural sustainability. This is not a training course for farmers, but a course for those who want an overview of sustainable agriculture and how it is practiced across the country. This course offers students many opportunities to direct the course of their own learning. Students are encouraged to choose readings and assignments to reflect their own interests and knowledge/skill areas they would like to develop. FDMG-1070 Urban Agriculture, Community Gardens 3 Study the exciting urban agriculture projects and policies that are currently transforming the landscape, building community, and creating food security in Canadian cities. From community, schoolyard and rooftop gardens, to urban CSA (Community Supported Agriculture) farms and greenhouses, consider success stories and challenges for the development of urban food production. Take a close look at the relationship between municipal law and policy and urban agriculture in cities of interest to you. FDMG-1071 Food System Trends & Policy in Canada 3 The production, processing and consumption of food are at the core of many local and global issues. World hunger, malnutrition, genetically modified seeds, access to markets for new farmers and human nutrition are just a few of the issues that are prevalent in today's society. Policies have a major impact on all of the dimentsions of these issues. Although policies have attempted to address various food issues, there is a broad concensus that food policy lacks effectiveness on several fronts. This course will introduce you t othe various elements, concepts and key issues in the field of Food Policy. It will help you understand the complexity of formulating and implementing policies as well as gain the practical skills to critically analyze food policies and programs. This will be accomplished by examining various Canadian and international food policies and programs.
Registration in a part-time program is done on a course-by-course basis. Select available courses to your online shopping cart. If a course is not showing any upcoming start dates, please check back next term or contact the academic school to find out when it might be offered. For assistance, please contact Part-Time Studies at firstname.lastname@example.org or 519-452-4444.