Mar 02, 2021  
2016-2017 Catalog SVC 
    
2016-2017 Catalog SVC [ARCHIVED CATALOG]

CAHM 101 - Sustainable Food System Practices

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Introduction to practical applications of food system sustainability issues from the producer to the kitchen (farm to table concept). Covers a broad array of sustainability issues with emphasis on on-site visits with practicing farmers, ranchers and dairy producers as well as with those involved in sustainability issues dealing with food safety, water and waste systems, food politics, food globalization issues, food marketing and the heritage food movement. Focuses on knowing the nature of the food supply, either as a food producer, a professional or home chef or to better understand what exactly is on the shelves of the local market, how it got there, and how to choose the most sustainable products. None