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ENV 120 - Sustainable Agriculture

This course will assess the various agricultural practices throughout the United States today, including but not limited to, organic farming, grazing and land use practices, concentrated animal feeding operations (CAFO), genetic modification and community supported agriculture.  Student field trips will be a required part of the course in order to experience different farming practices throughout the Southern Tier of New York.

Credits: 3
Hours
3 Class Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Describe the history of agriculture in the United States.
  2. Evaluate the economic impacts of United States agriculture policies on sustainable farming.
  3. Understand current food processing methods.
  4. Evaluate sustainable agriculture practices including, organic vs. natural, cage-free vs. free-range, dairy farm pasture use vs. free stall, farm size, land use, CAFO practices.
  5. Describe the history of genetically modified seed and foods (GMO), including an assessment of Monsanto practices.
  6. Evaluate current trends in local and regional agriculture and food practices, farm-to-table, buy local, urban food Islands, community supported agriculture (CSA).



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