Sustainable Agriculture and Community Food Systems

BIO 148

BIO 148 introduces the student to the biological mechanisms operating at the molecular, cellular, and population level that contribute to the origin, maintenance, and evolution of biodiversity including the origins and history of the evolutionary process. Course material is presented within a phylogenetic context, emphasizing the shared history of all living organisms on earth through common ancestry. The first semester of an integrated one-year sequence (BIO 148 and BIO 152).

Prereq: Math ACT of 24 or above, or MA 109, and past or concurrent enrollment in CHE 105.

ECO 201

This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.

PLS 366

Study of the physical, chemical and biological properties of soils and how these properties relate to plant nutrient availability and plant growth, land- use planning and management issues, and soil and water quality issues. Lecture, three hours; laboratory, three hours.

Prereq: CHE 105.

SAG 310

This course focuses on the social processes and cultural mechanisms that underlie everyday agricultural practices, in the U.S. and abroad. By comparing agriculture and food systems between the U.S. and other countries, the course helps students appreciate distinctiveness of each society’s effort to build agricultural sustainability and recognize the common challenges of such an effort in the context of globalized agricultural trade and food production. Prereq: SAG 210. This course comprises a portion of the Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.

Prereq: SAG 210.

AEC 305

Analysis of the market's role in determining prices and coordinating productive activities in the food and agricultural systems.

Prereq: "C" or better in ECO 201.

BIO 152

The second semester of an integrated one-year sequence (BIO 148 and 152) that is designed to develop understanding and appreciation for the biocomplexity of multicellular eukaryotes, with emphasis on animals and terrestrial plants. Structure and function relationships will be explored at many levels of organization.

Prereq: C or better in BIO 148 or permission of Department.

DHN 212

An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized.

Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent BIO 103 or BIO 148 or BIO 152 or BIO 208.

AEC 302

A comprehensive study of economic principles and management tools useful in farm and agribusiness decision making. Utilizes a systems approach to the planning, implementation and control of the agricultural business. Specific attention to application of management and decision theory, economic principles used in decision making, and risk management strategies. Emphasis on planning the future course of the business, acquiring and managing the necessary resources, and establishing physical and financial control over the business. Lab incorporates microeconomic applications of management principles developed in lectures. Lecture, three hours; laboratory, two hours per week.

Prereq: "C" or better in ECO 201.

PLS 386

In-depth analysis of the underlying principles of plant production systems. Successful strategies, based on application of the principles developed by lecture and laboratory activities, will be discussed in either agronomic or horticultural contexts. Special attention will be given to minimizing the the environmental impact of the plant production techniques employed. Lecture, three hours; laboratory, two hours per week.

Prereq: PLS 210 and PLS 366 or concurrently or consent of instructor.

SOC 360

A sociological study of the inter-relationship between human societies and the natural environment. Topics may include population growth; food systems; energy; climate change; risk perception; disasters; sustainability; social movements; and environmental justice.

ASC 382

A broad survey of animal agricultural management cov- ering cattle, horses, poultry, swine, sheep and goats. Emphasis is placed on the practical application of scientific disciplines including anatomy, physiology, nutrition, reproduction and genetics. For nonmajors only.

SAG 397

Provides students with hands-on experience operating an organic community supported agriculture produce farm and marketing its harvest in the local community. Students receive training across the full range of production and marketing activities under the guidance of the Course Coordinator and the professional staff of the farm management team.

Prereq: SAG 101 and SAG 201, or consent of instructor.

SOC 420

A sociological study of issues relevant to communities. Topics may include: conceptual approaches to community; organizatial and institutional linkages within and beyond the community; social inequality and social processes within communities such as social networks, social capital, power and decision-making, and social change.

Prereq: Six hours of social science or consent of instructor.

AEC 445G

Economic analysis of the problems of assuring resource availability and environmental quality. Theoretical concepts and empirical tools for evaluating resource and environmental policy.

Prereq: "C" or better in ECO 201 or consent of the instructor.

SAG 490

This course provides an intensive opportunity for students to integrate critical aspects of sustainability into a semester-long project. The project will involve research, design, and implementation phases, and students will present their work in both written and oral forms. This class will also allow students to gain a deeper understanding of a range of topics related to sustainable agriculture through field trips to local agriculture and food system entities, and hands-on workshops where skills and techniques are learned. Field trip and workshop topics will be determined by the students and instructor at the beginning of the semester. Additionally, students will gain first-hand experience in sustainable agriculture by taking a spring break study tour to visit exemplary agriculture sites in a region of the United States. This course comprises a portion of the Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK. A course fee is required, as indicated by notification during course registration.

Prereq: Senior standing in the College of Agriculture, Food, and Environment, SAG 210, SAG 310, SAG 397, and completion of CIS/WRD 110 and 111.