ARTDES 300 - Sustainable Food System Design
- Details
- Published on Monday, 15 April 2013 14:35
Art & Design 300.012, 3 credits
M/F 8:30-11:30am
Professor Joe Trumpey | This email address is being protected from spambots. You need JavaScript enabled to view it.
This course explores a wide variety of contemporary and historic food systems at several scales including conventional, organic, and permaculture. Weekly site visits include trips to a dairy farm, a beef operation, a small permaculture farm, a CSA, a farmers market, a community farm in Detroit, the MSU student farm, and a slaughterhouse. Students will read and present work from a range of contemporary farm / food literature and will work on completing a series of original designs. Early designs will be on assigned topics and a final design project is self-directed. Graduate students and non-A&D students will need overrides to register. Enrollment is limited to 25 students.
Topics: Open to a full array of upstream to downstream topics
- Soil Science
- Water and nutrient cycles
- Seedstock
- Livestock
- Organic Ag
- Conventional Ag
- Michigan Ag
- Student / Campus Ag
- Urban Ag
- Food Justice
Course Goals:
- Develop a working definition of Sustainable Food
- Deepen your knowledge of a particular aspect of Food Systems
- Develop a research process focused on site evaluation and critical reflection
- Enhance and embrace your creative process
- Develop a focused design process
