Academic Programs

Food Sustainability & Security Certificate

PCGS student Ericka M. on her capstone research internship teaching the value of food waste as a resource to school children in Peru.

PCGS student Ericka M. on her capstone research internship teaching the value of food waste as a resource to school children in Peru.

Certificate Description:

Concerns about the sustainability of our planet have made food sustainability and security a top priority worldwide. The goal of this program is to provide students with a foundation in sustainability principles, economics and finance, and, within this context, with a specialized analysis of food systems, policy, and public health issues.

This certificate program will provide a general foundation in sustainability and a solid understanding of key issues in food systems and safety/security. The program will cover (1) the concepts, principles, economics, and finance of sustainability, as well as transition towards a green economy; (2) food production, distribution, marketing, disposal, and policy; and (3) food safety and security regarding biological, chemical, and physical threats. It is designed for an audience of a wide range of backgrounds with career interests in the field of food sustainability and security.

 

Required Courses (6 credit hours):

This course discusses basic concepts and principles of sustainable development, systems integration, and different sustainability perspectives such as local/global and historical/future. Best practices are analyzed through case studies and a research project.

*This course is available on-campus and online.

The course provides sustainability practitioners with an overview of how economics and finance are expanded in the green economy to optimize the triple bottom line of profits, people, and the environment. Emphasis is placed on both environmental and corporate economics and finance. A real-world project offers students the opportunity to practice their knowledge.

*This course is available on-campus and online.

 

Elective Courses (6 credit hours)
Choose two: 

Food is an essential resource for human life, but in modern times, food is a commodity connected to a massive agricultural industry designed to feed billions of people. From a sustainability aspect, global food production, processing, packaging, distribution, consumption and waste have vast implications for individuals, societies, economies and ecosystems. This interdisciplinary course will introduce students to food as an operational component of the environment, human health, and public policy throughout the world. The course will discuss historical perspectives, current issues, and future outlooks of food sustainability as well as address the global challenges to food security. The course will take into consideration the role of food in sustainable development and discuss the potential impacts of climate change as an environmental stress food supply and social and political conditions as well. Lastly, the course will look at possible trajectories of food design, availability, access, and sustainability into the future.

*This course is available on-campus and online.

Overview of global food production systems including both traditional and sustainable agriculture, animal husbandry, and aquatic farming practices, their impact on ecosystems and the environment, and solutions for feeding a rapidly growing population.

*This course is available on-campus and online.

The FEW nexus helps students navigate the complexities of sustainability, using systems thinking and case studies in food, energy, and water to create industrial ecology systems, closing the loop from the solar energy that sustains food production through food waste to new food.

*This course is available on-campus and online.

This course provides an overview of food safety principles and practices emphasizing the role of food safety in public health. Emphasis is placed on the leading causes of food borne illness and their associated food groups. Biological, chemical, and physical threats are discussed. Additional topics cover consumer concerns regarding the food supply such as genetically modified organisms, pesticides and other issues. The role of regulatory agencies and food safety education are also discussed.

*This course is currently only offered on-campus.

Provides a general introduction to the food system, how it relates to planning and public policy, and an overview of the tools, strategies, and approaches public policymakers can utilize to address food system problems and challenges.

*This course is currently only offered on-campus.

 

Point of Contact

If you have any general questions relating to PCGS graduate certificate programs,please contact

Toure Rider
813-974-9943
trider@usf.edu