GVSU launches sustainable food systems certificate

A new program at Grand Valley State University will provide an opportunity for students and community members to engage in interdisciplinary learning about sustainable food systems.  

The 15-credit Sustainable Food Systems Certificate launched this winter in response to growing interest from students and the community to learn about local food systems and sustainable agriculture practices.  

“You can see this increasing interest in new restaurants that serve locally grown produce, the construction of the Grand Rapids Downtown Market and the popularity of farmers markets,” said Kelly Parker, director of Environmental Studies and professor of philosophy.

Parker said the program was also created because of a need for a hands-on way to learn about sustainable food systems in an academic setting. He hopes the certificate appeals to the area food community, such as community gardeners, local farmers and food enthusiasts. 

The program includes courses such as plant biotechnology, international food and culture, the science of soil, and sociology and food. Many projects and classes will take place at the Grand Valley Sustainable Agriculture Project, a farming space in Allendale that includes gardens, hoophouses and a community supported agriculture share program (CSA).

The growth of the environmental studies minor at Grand Valley and a “green movement” on campus also encouraged Parker and Jim Penn, associate professor of geography, to pursue the creation of the certificate. 

“How food is produced both locally and globally is an important topic to students and the community,” said Penn.

For more information, contact Kelly Parker at (616) 331-3257 or [email protected], or Jim Penn at [email protected] or (616) 331-8522.