INT 247 A - Farm to Table Food Systems   




This course integrates field work, systems thinking and visits to local and regional farms, processing and distribution centers, and restaurants to help students develop
a broader reflection on Vermont’s food system. The food systems component will introduce students to the basics of systems modeling and will consider the role of ethics, priorities, expectations, economics, culture, and accessibility in developing sustainable systems. A hands-on session at Sterling’s organic farm will support this foundational theory with practical experience and will help illustrate the working relationship between farmers and the land. Capitalizing on Sterling College’s location in the midst of a vibrant agricultural region, this course is an opportunity for students to explore first-hand both the interconnected nature of rural Vermont’s food system and set the foundation for a broader understanding of our relationship with food.