SUST 215: Food Systems

• Course held at: Merry Lea Environmental Learning Center of Goshen College

• Professor: Dr. John Mischler (Faculty Profile)

• Office: Oshtemo

• Phone: (309) 264-6946

• Email: jamischler@goshen.edu

• Office hours: immediately before or after class or by appointment

In Food Systems we utilize first-hand experiences in our local and regional food systems through field trips, speakers, and volunteer opportunities to delve into issues surrounding food processing, packaging, distribution, consumption, and waste. We consider how morals, ethics, and/or spiritual beliefs influence decision making as well as how we can organize and take action towards a just and equitable food system. Specifically we focus on (i) the power of co-ops and other economic models in promoting empowerment and equity, (ii) community development strategies centered around local food access, food literacy, and food sovereignty, (iii) urban agriculture and bridging the urban/rural divide, and (iv) life cycle assessment of food - what happens to our food as it travels from farm fork and why this matters.

Catalog Description:

Credit Hours: 3 credits

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

1. Compare community-based business models that move food from farms to the plate through personal participation, project work, and field visits.

   1. • Assessment: Farm-to-Table Project, exam

2. Recognize how values and ethics held by food businesses and individuals (including yourself) are manifest throughout their supply chains and actions.

   1. • Assessment: reflections, exam, manifesto

3. Discuss food-oriented community development within the context of partner organizations such as hospitals, non-profits, religious centers, and educational institutions (EMLSF)

   1. • Assessment: exam, Ed Garden Food Literacy project

4. Implement food literacy education through the design, planting, and care of a standards-aligned education garden

   1. • Assessment: Ed Garden Food Literacy project

5. Examine the cultural and religious importance of food through conversations with different faith traditions (Amish, Mennonite, Muslim, Jewish) and cultures (Burmese, Ethiopian?, Miami, Latinx?).

   1. • Assessment: exam, Farm-to-Table Project

6. Evaluate sustainability through life cycle assessment of a food enterprise

   1. • Assessment: LCA assignment, exam

7. Interpret the real meaning of third party labels and certifying agencies (organic, non-GMO, certified humane, etc.) found on common food products and what they may imply about actual sustainability

   1. • Assessment: social media entries, exam

8. Distinguish multiple specific avenues to advocate for food system change in your own communities and practice effective advocacy for an issue important to you

   1. • Assessment: Political Action assignment, exam

9. Explore various scales and methods of encouraging change in the food system (grassroots, policy-based, collective action, individual action, voting with your fork, etc.) and discuss how a web-of-approaches can shift systems

   1. • Assessment: reflections, exam

This course is intentionally taught from an experiential and field-based perspective to welcome learners from multiple disciplines from multiple institutions. While no specific content knowledge is expected prior to this course, any coursework in chemistry, ecology, or sociology is useful.

All readings will be posted on the course schedule. These will come from textbooks, popular books, research papers, extension documents, non-profits, and governmental agencies.

| A = 94 to 100 | A- = 90 to 93 | B+ = 87 to 89 | B = 84 to 86 | B- = 80 to 83 | C+ = 77 to 79 | C = 74 to 76 | C- = 69 to 73 | D = 60 to 68 |

• Course Activities: Schedule of all course activities is found on the Food Systems Google Calendar

• Grade Disputes: While I strive to be fair to all students, grade disputes may occur. If you feel that you have been graded unjustly, please speak to me first. I am happy to work with all students to make sure their competency is reflected in their grade.

• Late or Missing Work: No unexcused late work is accepted. You either turn it in when it is due or you don’t turn it in at all. That being said, accommodations will be made for those with excused absences or special circumstances.

• Access to Grades: Please check Moodle as your grades will be periodically uploaded throughout the semester.

• Absences: No unexcused absences. If you know ahead of time that you will be missing class for an excused absence (doctors appointment, etc.) please make plans with me ahead of time to make up any missed work. If you must take a sudden excused absence (sickness, death in the family, etc.) please contact me as soon as you are able to make plans for making up any missed work/material. It is your responsibility to make sure all work is handed in.

• Statement on Disability Services for Students: Please let me know if you are concerned about any issues that may inhibit your ability to learn and perform in this course. I am happy to work with all students to see that everyone has a fair chance to succeed. Goshen College is committed to providing all students equal access to programs and facilities. Students who need accommodations based on disability should contact the Director of the Academic Success Center (ASC). Students must register with ASC before faculty are required to provide reasonable accommodations. For more information or to register, please contact the Director of the ASC, Judy Weaver, Good Library 112, jweaver@goshen.edu or 574-535-7560. To ensure that learning needs are met, contact the director of the ASC the first week of classes.

  • • • • More information at: www.goshen.edu/campuslife/asc/disabilities-services/

• Any student who has difficulty accessing sufficient food to eat every day, or who lacks a safe and stable place to live, and believes this may affect their performance in the course, is urged to contact the Dean of Students, Gilberto Pérez Jr. (gperez@goshen.edu) for support. Furthermore, please notify the instructor if you are comfortable in doing so. He may be able to provide additional assistance or flexibility in meeting the requirements of the course.

• Academic Dishonesty - We will follow Goshen College’s policy regarding discipline and academic dishonesty. At all costs please avoid plagiarism. I expect all students to adhere to Goshen’s Commitment to Community Standards. Assignments you submit in this course will be checked for plagiarized material copied from the web, other papers, online databases, and other sources. Cases of academic dishonesty are reported to the Associate Dean. Penalties for plagiarism are listed in the college catalog and range from redoing the assignment to dismissal from the college. Plagiarism entails the use of the ideas and/or words of a source without citation. Any borrowing of language (sentences, clauses, or distinct phrases) without the use of quotation marks is also plagiarism.

• Tutoring - The Academic Success Center provides course tutors and writing tutors at no extra cost (even in the summer!)...please use this resource!

• We all need a mental health check up from time to time. Please know that Goshen College has counselors and other mental health services available free of charge to students through Campus Life

• If you are aware of any sexual misconduct, please report it to the Title IX office on campus