Food Hubs & VBSCs
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Level: Undergraduate
Division: The New School for Public Engagement
School: School of Undergraduate Studies
Department: Food Studies
Course Number: NFDS 3345
Course Format: Lecture
Location: NYC campus
Permission Required: No
Description:
Local food has become a mantra for many and changed the way food is being produced, sold, and even eaten. Values-based producers using environmentally sustainable practices need new ways to reach consumers interested in their products. Producers within values-based supply chains (VBSCs), and the food hubs that aggregate product from these producers, are hoping to achieve a "new mainstream" food system that will challenge, if not replace, the conventional food supply chain. This surveys recently published research to examine the adoption of sustainable practices among small and mid-sized farmers; compare VBSCs to mainstream food systems; explore the benefits, barriers, and concerns of VBSCs; and identify the best practices among the many recent case studies that have been published. Field trips to food hubs that are part of the VBSCs in the New York City region are possible.
Course Open to: Degree Students
Restrictions:

Level

Open to Undergraduate students.