Food Hubs & VBSCs
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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
- Food Studies
- Environmental Studies
Local food has become a mantra for many and changed the way food is 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 types of producers, desire to achieve a “new mainstream” food system that is expected to challenge, if not replace, the conventional food supply chain. This course will examine the general themes of the recently published research in the area. We will examine the “growth” among small and mid-sized farmers; look at how VBSCs work compared to mainstream food systems; examine the benefits, barriers and concerns of VBSCs; and the best practices among the many recent case studies that have been published. Resources permitting we will include field trips to the food hubs that form part of the VBSCs in the New York region. Elective in the Milano School Food and the Environment Area of Specialization.
Open to Undergraduate students.