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Distance Learning - Part-time Courses - Sustainable Local Food

Click on the course code or title below for a full description of the course. If available for registration, clicking on "Details" in the Status column will open a new browser tab or window in the Student Portal.

Courses
Course # Courses Status
FOOD1430 Between Farm and Table: Local Food Businesses and Cooperatives

Description: This course will offer you an exploration of the plethora of local food enterprises emerging across Canada. You will examine innovative models such as cooperatives, non-profit partnerships, and social enterprise models. You will also look at how more conventional businesses, such as grocery-store retailers, restaurants, and food processors, are important local food options.

Throughout the course modules, you will investigate the what, how and why of local food business and its infrastructure. You will: explore definitions and models; survey the historical and socio-economic context; and comprehend the mandate of and the development of the enterprises within local food systems. In addition, you will develop creative and practical assignments on the development of food businesses in your area.

From field to factory to storage room to fork, this course will trace what is necessary to create a strong, vibrant, socially just-yet profitable-local food system.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Details
FOOD1400 Field to Fork: Introduction to Local and Global Food Systems

Description: In an age of the 4000 km Caesar salad and the 100-mile diet, with over 1 billion hungry people on Earth and even more who are overweight, understanding the "food system" is a hot item on the menu. How do we, and how should we eat for the 21st Century? How do we build the sustainable local and global food systems we want? You will explore these questions by following food's circular journey - from the farm fields where heirloom and biotech seeds are sown; into chicken McNugget and artisanal cheese factories; out to Walmart, farmers' markets, and restaurants; onto our dinner tables, forks and taste buds; and back to the beginning via composters and landfills. It's a wild mix, including issues like biotechnology, organic farming, globalization, climate change, peak oil, water scarcity, food security, obesity, hunger, and the global food price crisis. At the centre of the course, and the certificate program it provides an introduction for, are the practical opportunities and challenges of making food system changes happen on local and global political, economic and ecological levels
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Details
FOOD1440 Food Security and Food Justice in Canada

Description: In this course, students will study the causes and consequences of urban and rural food insecurity across Canada. Expect to struggle with the tensions between short-term stop gaps (food banks, meal programs, charitable services) and long-term food justice solutions (education, equitable incomes, affordability, and accessibility of healthy food). Bring these realities to life by doing research or field work for a food security organization in your region.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Details
FOOD1410 Food Systems Trends and Policy in Canada Today

Description: The production, processing and consumption of food are at the core of many local and global issues. World hunger, malnutrition, genetically modified seeds, access to markets for new farmers and human nutrition are just a few of the issues that are prevalent in today's society. Although policies have attempted to address various food issues, there is a broad consensus that food policy lacks effectiveness on several fronts.
This course will introduce you to the various elements, concepts and key issues in the field of Food Policy. It will help you understand the complexity of formulating and implementing policies as well as gain the practical skills to critically analyze food policies and programs. This will be accomplished by examining various Canadian and international food policies and programs.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Details
FOOD1420 Understanding Sustainable Farming: Principles and Practices

Description: This course will encourage you to explore how the interest in, and practice of, sustainable farming is growing. You will see that although the mainstream agriculture model is widely recognized as unsustainable there is a wide divergence of views on how to create a more sustainable system. You will begin by exploring the ecological, economic, and social-justice principles of sustainable farming. Following this, you will critically examine different approaches that are being touted as forms of sustainable agriculture including organic farming, food-justice certification, and the use of genetically engineered crops. You will conclude with a review of tools and strategies that non-profit organizations, governments and businesses can draw on to enhance agriculture sustainability.
You will note that this is not a training course for farmers, but a course for those who want an overview of sustainable agriculture and how it is practiced across the country. You will have many opportunities to direct the course of your own learning. You are encouraged to choose readings and assignments to reflect your own interests and knowledge/skill areas you would like to develop.
Hours: 45
Credits: 3
Pre-Requisites: FOOD1400
CoRequisites:

Details
FOOD1450 Urban Agriculture, Community Gardens, Food Secure Cities

Description: Study the exciting urban agriculture projects and policies that are currently transforming the landscape, building community, and creating food security in Canadian cities. From community, schoolyard, and rooftop gardens, to urban CSA (community supported agriculture) farms and greenhouses, consider success stories and challenges for the development of urban food production. Take a close look at the relationship between municipal law and policy and urban agriculture in cities of interest to you.
Hours: 45
Credits: 3
Pre-Requisites:
CoRequisites:

Details

Program contacts for Sustainable Local Food.

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