An experiential approach to sustainable food production
The emergence of monocultures in farming, the rise of convenience food and gradual loss of food knowledge have created a growing interest in locally sourced and sustainably produced food. This inter-est also reveals the need for a sense of place with a rising number of consumers. Food, it seems, has an increasingly important role to play in creating and maintaining sustainable landscapes.
This summer course compares agricultural systems in France, Italy and the Netherlands and addresses topics such as innovative initiatives in food production and processing, food quality labels, and landscape research. The course will be beneficial to students in agricultural economics, environmental sciences, food sciences or landscape sciences .
The program’s strengths
- Up to 8 US Credits: 4 US Credits for the on-campus program and 4 US Credits for the one-month work placement.
- One-month work placement in France