Sustainable Food Systems
Sustainable Food Systems - NUTR 180
Offered Fall Quarter 2019
Learn about the impact food choices have on the environment, and identify ways to reduce impact AND improve health. Weekly cooking labs allow students to practice what they are learning. View the class in the class schedule.
This class is a lab science and counts toward Part A: Biology/Earth/Physical Science courses in the Natural Science Distribution.
Learn More
Contact instructor Laura Wild, MPH, RDN at lwild@everettcc.edu or 425-388-9056.
Class Topics
- Food systems: what they are and how they impact human and environmental health
- Vegetable gardening, soils (hands-on application in campus garden)
- Organic standards
- Genetic engineering: impacts on human and environmental health
- Equity and access in food systems
- Sustainable agriculture: definitions and examples
- Water as a resource in agriculture, food processing, and in homes
- Definition and examples of seasonal and local foods; calculation of food miles
- Pollinators
- Sustainable food systems in institutions
- Sustainable meat, eggs, and dairy
- Political policies affecting food sustainability
- Sustainable seafood
- Food waste
This class includes 4 hours of community service. Options include working in the campus vegetable garden, in community gardens, and at local food banks.
Field Trips
Two field trips taken during class hours, options vary by quarter. Examples of previous field trips taken by this class:
- Sno-Isle Food Co-op
- Cedar Grove Compost
- Werkhoven Dairy Farm
- UW Urban Farm
- Klesick Farm
- Theo Chocolate Company