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Sustainable Food Production (11:400:316)

Credit: 2
Course period: Spring Semester, 9 week course (January to March) Meet once per week (80 minutes) for 8 weeks, 1 week study abroad.
Prerequisite: Discretion of Instructor (Courses in: Sustainability, Food Science, Nutrition, etc.)
Enrollment cap: 10 to 15 students
Time & Place:
Office Hours: By appointments
For appointments: call/email

Instructor:

Karl R. Matthews, Ph. D.
matthews@sebs.rutgers.edu
65 Dudley RD, Room 203
(848) 932-5430
(732) 932-6776

(Revised on Month day, Year)

Course Objective

This course is designed to understand small batch production of artisan foods using locally sourced ingredients keeping in mind sustainability and circular food systems. Students will be exposed to everyday life in Dublin, Kilkenny, Cork, and Kinsale. The rich Irish culture will be highlighted across the rural to urban landscape rooted in centuries of tradition. Students will learn the importance of sustainable practices in production of artisanal foods from cheese to smoked fish to cured meats.

In this course students will:

  • Learn about food pathways.
  • Learn about sustainability on the farm and in commercial food manufacturing.
  • Learn about “Circular food Systems” as linked to sustainability
  • Students will be actively engaged in educational activities involving pre-harvest production (milk, livestock), harvest, food product development, and packaging.
  • Students will meet and interact with local artisans.
  • Students will visit rural communities where sustainable agriculture and value-added production and processing practices are being implemented.

Course Requirements and Grading

  • Students will be provided required reading that will be used to facilitate discussion and development of discussion and critical thinking questions which will count toward the grade (25pts).
  • In-class assignments (20pts)
  • Student presentation (30pts)
  • After return to the U.S. students will be required to submit travel journal addressing five key issue/topics pre-approved by the course instructor. (25pts)

GRADING FOR THE COURSE

SUBMISSION
POINTS
1
Involvement & Participation
25
2
In-class assignments
20
3
Presentation
30
4
Journal – Key issues/topics
25
TOTAL POINTS
100

Attendance and Participation

Students are required to participate in all detailed activities as outlined in the course schedule. Ample free time is available for students to engage in activities on their own during in-country travel.

Disciplinary policy

Students are expected to conduct themselves in an appropriate manner throughout the trip. In short, there is a zero-tolerance policy for student misbehavior while on this trip. Disciplinary action, including receiving a failing grade in the course and potential for immediate return to the US, will be taken as appropriate. Rutgers academic integrity policy must be abided by when preparing course work.

ASSIGNMENTS AND RESPONSIBILITIES: Eight week pre-Ireland visit

Lecture
Date
Subject*
1
January
Overview of overseas component of course: Travel requirements, lodging, in-country transportation, expectations
2
January
Irish food Industry, Artisanal food production
3
February
Sustainability: Farm to retail
4
February
Circular Food Systems
5
February
Intersection of Sustainability and Circular food systems: Small to mid-size companies, global perspective
6
February
Irish artisan food industry/companies: Sustainability
7
March
Student presentations: Focus sustainability/circular food system practice in a developing country
8
March
Student presentations: Focus sustainability/circular food system practice in a developing country

Itinerary: Ireland

Day/Date
TBD per year
Travel
Location/Activities
Day 1
Depart EWR
  • Destination Ireland

Dublin

Day 2
Arrive AM
  • Orientation: Hotel, transportation, mtg points
  • Farmers Market at St. Anne's Park. Open Sat: 10AM to 5PM
  • Debrief: Dinner as a group
Day 3
  • Howth (port town). 25 minutes from Dublin
  • Artisan foods and fish market
  • Outdoor food market. Saturday and Sunday 9AM to 6PM
  • Debrief: 3 to 5PM
Day 4
  • Morning: Sustainable Seafood Ireland; A Fish Processing Company
  • Debrief: Lunch 1 to 3PM
  • Visit Trinity College
Day 5
  • Approximately 3.5 hour drive from Dublin to Cork.
  • Dublin to Kilkenny 1.5 h. Stop in Kilkenny for 4 hours.
  • Visit local artisan food shops: For example: Breagagh Valley Artisan Meats.
  • Cultural Activities.
  • Arrive in Cork 4:30 to 5PM
Day 6
Day 7
Day 8
  • Tour Kinsale (45 minutes from Cork)
  • Visit: Koko chocolate Shop: Local sourced ingredients
  • Visit Kinsale farmers market (check days open)
  • Debrief: 3 to 5PM
Day 9
  • Depart for Dublin Airport, 7:30AM)
  • Approximately 4 h drive.