This course is a new offering at Dickinson College. Click here to access the course website.
Through lectures, lab experiments, and field trips, this class will examine agricultural and food systems from an ecological perspective and the overarching goal is to understand how these systems can be implemented to ensure the future sustainability of the global food market. We will cover a diverse list of topics, including 1) biological, chemical and physical factors, their interactions, how they affect plants/crops, and their application to agricultural systems, 2) production, consumption, and distribution aspects of food systems, and 3) ways to facilitate the promotion and success of sustainable agriculture. We will review large, medium and small-scale agricultural systems, look at the science of farming, contrast industrial, organic, natural and ecological systems, and assess new and innovative strategies for developing strong and resilient sustainable food systems at multiple scales.