Bachelor of Science [B.S] [Sustainable Agriculture and Food Systems] From University of Rhode Island

Core values of this interdisciplinary program that distinguish it from more traditional agriculture programs include an emphasis on the intrinsic value of heterogeneous scales of production (from small farms that sell directly to consumers to large scale producers), preserving local food cultures and biodiversity while understanding the way other cultures produce and use food (from local to global), using an ecosystem-based approach to agriculture (also integrating the contributions of aquaculture and fisheries), and the greening of urban landscapes. By the time of degree completion students will be uniquely poised to enter the workforce in the growing field of sustainable food systems or pursue management (through governmental and non-governmental agencies) and graduate education/research opportunities addressing the challenges of securing access to safe and affordable food for a growing population.SAFS students will pursue a curriculum that combines depth in a specialization area chosen from three options within the program (Food Production, Nutrition and Food, and Food and Society) with breadth across the natural and social sciences, engineering, and the arts and humanities. An intermediate-level framework of courses providing depth in the area of specialization (options) while reinforcing the interdisciplinary, systems-thinking focus of the major. The options are:Food Production OptionStudents in this option will specialize in the harvesting and production of either terrestrial or aquatic plants and animals for human uses. They will understand the integrated components of fisheries and agriculture/aquaculture systems (soils, microbes, plants, animals), and the impacts of agriculture and food harvesting on the environment. Nutrition and Food Option:Students in this option will learn the basic principles of food science and nutrition.Food and Society Option Students in this option will specialize in the social, political, economic, and marketing aspects of food production.