Community Sustainability 343
Section 730 - Online Course (course management: www.schoology.com)
Section 730, online
3.0 credit hours
Instructor: Phil Howard
Office Phone: 355-8431
Office Address: 316 Natural Resources
Office Hours: Friday, 1 to 2 pm, and by appointment
Required Text: Where Am I Eating? A Journey Through the Global Food Economy. Kelsey Timmerman. 2013. Wiley.
Description: Food and agricultural systems. Inputs, production, processing, distribution, consumption and disposal. Industrialization, globalization and centralization of power. Community goals including ecological sustainability, social justice, economic viability and democracy.
Goals of the Course:
Investigate the paths food takes from fields to forks, both here and abroad
Explore the intersections of community, food, agriculture and the environment
Analyze dominant trends in food systems, and responses to these trends
Critically assess strategies to achieve sustainable food systems
Course Activities (100 points each, 500 points total)
* Weekly readings, reflection and commentaries
* Weekly reflections on presentations or field trips
* Review of book “Where Am I Eating?,” due February 25
* Review of book of your choice (or 3 films), due April 15
* Final self-evaluation, due May 5
Grading scale for the course (by percentage of the 500 points obtained):
94 to 100% - 4.0
87 to 93% - 3.5
80 to 86% - 3.0
75 to 79% - 2.5
70 to 74% - 2.0
65 to 69% - 1.5
60 to 64% - 1.0
<60% - no credit
• Introduction to Food Systems
• Personal Introductions
• Why McDonald's Fries Taste So Good. Eric Schlosser. Atlantic Monthly, January, 2001.
• The Extraordinary Science of Addictive Junk Food. New York Times Magazine, February 20, 2013.
• Film: King Corn
• The Wal-Mart You Don't Know. Charles Fishman. Fast Company, December 2003.
• Inside the Secret World of Trader Joe’s. Beth Kowitt. Fortune, August 23, 2010.
• Presentation: Consolidation in the Food System
• Power Steer. Michael Pollan, The New York Times Magazine, March 31, 2002.
• The Burger That Shattered Her Life. Michael Moss. The New York Times, October 3, 2009.
• Field Trip #1
• Undercover in a Chicken Factory. Steve Striffler. Utne Reader, January/February 2004.
• How Tyson Foods Kills Small Rural Towns. Christopher Leonard, Mother Earth News, December 2014/January 2015.
• Presentation: “Politics in Action: The Environment of Food Choice” by Marion Nestle, August 28, 2013.
• What to Do About Pig Poop? Sarah Peach. National Geographic, October 2014.
• One-Third of Food is Lost or Wasted: What Can Be Done? Elizabeth Royte. National Geographic, October 2014.
• Presentation: Alternatives to the Hourglass?
• Product of Mexico: No Way Out. Richard Marosi. Los Angeles Times, December 10, 2014.
• In Florida Tomato Fields, a Penny Buys Progress. Steven Greenhouse. New York Times, April 24, 2014.
• Field Trip #2
• Critical Review of “Where Am I Eating” due.
• The Bee Keepers. Scott Helman. The Boston Globe, June 23, 2013.
• Escaping the Pesticide Trap: Non-Pesticide Management for Agricultural Pests. Gerry Marten. The EcoTipping Points Project, June 2005.
• Film: Fresh
• No Bar Code. Michael Pollan. Mother Jones, May/June 2006.
• The O Word. Will Harper. East Bay Express, January 5, 2005.
• Film: A Farm for the Future
• Food Co-ops Grow Up. Gail Nickel-Kailing. GoodFood World, December 9, 2010.
• Member-Owned, Worker Run: Black Star Brewery. Stacy Edwards. Sheepless, August 4, 2011.
• Field Trip #3
• Fair Trade in Bloom. Andrew Downie. The New York Times, October 2, 2007.
• Fair Trade at Home: The Domestic Fair Trade Movement. Twilight Greenaway. Culinate, March 31, 2008.
• Presentation: Emerging Ecolabels
• Portland’s Food Truck Heaven. Abby Quillen. Yes! Magazine, January 17, 2014.
• Denmark: Aaarstiderne – Recipe for Success. Adriana Michael. Organic & Wellness News, Spring 2011.
• Film: Dirt! The Movie
• The City that Ended Hunger. Frances Moore Lappe. Yes!, February 13, 2009.
• Todmorden’s Good Life. Joanna Moorhead. The Independent, November 29, 2009.
• Field Trip #4
• Critical Reflection of 1 book or 3 films due (select from https://www.msu.edu/~howardp/booksfilms.html)
• Street Farmer. Elizabeth Royte. The New York Times, July 1, 2009.
• Delivering on a Quality Promise. Katie Olender. New Farm, December, 2007.
• Presentation: Slow Food
• Excerpt from Chapter 5, "The Raw Underground." The Revolution Will Not Be Microwaved. Sandor Ellix Katz. 2006.
• Bistro Incognito. Ella Lawrence. North Bay Bohemian, April 6-12, 2005.
The course outcomes support the Department of Community Sustainability undergraduate program competencies of systems thinking, community and critical thinking. Students can learn more about the Department of Community Sustainability undergraduate program competencies at http://www.csus.msu.edu/undergraduate/sustainability_core.
Article 2.III.B.2 of the Academic Freedom Report states: “The student shares with the faculty the responsibility for maintaining the integrity of scholarship, grades, and professional standards.” In addition, the Department of Sustainability adheres to the policies on academic honesty specified in General Student Regulation 1.0, Protection of Scholarship and Grades; the all-University Policy on Integrity of Scholarship and Grades; and Ordinance 17.00, Examinations.
Therefore, unless authorized by your instructor, you are expected to complete all course assignments, including homework, lab work, quizzes, tests and exams, without assistance from any source. You are expected to develop original work for this course; therefore, you may not submit course work you completed for another course to satisfy the requirements for this course. Also, you are not authorized to use the www.allmsu.com Web site to complete any course work in this course. Students who violate MSU regulations on Protection of Scholarship and Grades will receive a failing grade in the course or on the assignment.
Faculty are required to report all instances in which a penalty grade is given for academic dishonesty. Students reported for academic dishonesty are required to take an online course about the integrity of scholarship and grades. A hold will be placed on the student's account until such time as the student completes the course. This course is overseen by the Associate Provost for Undergraduate Education.