Introduction to Ecological Horticulture

(1 Credit Hour) · Undergraduate

Globally, the agricultural sector is the largest cause of habitat loss, aquifer depletion, and greenhouse gas emissions. The need to transform agricultural systems to meet the needs of the world's growing population while addressing these ecological impacts is one of the 21st century's grand challenges. This course will include principles, concepts and practices of sustainable food production including biodiversity, soil quality, and nutrient, water, pest and disease management, while focusing on a production culture that is environmentally regenerative. Every class meeting will involve experiential learning that will build students' skills in growing healthy food in a way that protects and restores the earth. This class will also address the environmental and social consequences of industrial farming and public health impacts of quality food accessibility in communities.