Sustainable Food Systems and Security

Food systems and issues of food security have risen to the forefront of sustainability discourse, research and community-based action. This has occurred in response to grievous outcomes from the globalization and wholesale industrialization of the food system over the last century. Outcomes of the current system include the production of enough food for every person on earth while 1/6th of the population is undernourished and another 1/6th is overfed, unsustainable dependence on fossil fuels, profligate greenhouse gas emissions and other forms of environmental destruction, and the economic and social marginalization of agriculture, agriculturists and agriculture communities. Moreover, the system has not eliminated food insecurity in Canada or elsewhere. Additionally, it is recognized that climate change along with limited arable land, water, and energy will increasingly exert profound effects on agriculture, food systems, and food security. Food systems must change in the twenty-first century to respond to these challenges. Change will require an understanding of the social, environmental and economic dimensions of sustainable food systems appropriate to meet the challenges of the 21st century, and preparation of sustainable food system and food security advocates, leaders and builders, who work in a myriad of professional capacities within our economies and societies.

KPU, via the Institute for Sustainable Food Systems (an applied research and extension unit) and the Sustainable Agriculture BASc program, is now the recognized Canadian higher education research, extension and education leader in this important and nascent domain.

Who Studies Sustainable Food Systems?

The food system is a foundational and cross-cutting element of sustainable society, and as such food systems leaders and builders have backgrounds and training in diverse disciplines. There is (and it is needed) a breadth of expertise being brought to bear on the challenge of sustainable food systems and security. Many practicing and aspiring professionals that concern themselves with food system research, education and action need and want substantive, pertinent expertise. Much sustainable food system and food security work is led by individuals educated and working outside of agriculture per se. As such our graduate certificate intends to serve a wide range of professionals including those involved in planning, policy development, economic development, community activism, NGOs, education, community and household health, social work, food sector business etc. 

Students from around the world are able to enroll in this program, as it is delivered online.

Graduates are generally expected to work in the following professions:

  • Municipal/ Regional District Planner
  • Policy Analyst
  • Agriculture/ Food System Consultant
  • Educator- K-12
  • Academic/ researcher- post-secondary
  • Entrepreneur
  • NGO staff
  • Government staff (e.g. Ministry of Agriculture, Ministry of Trade, Jobs and Economic
  • Development)
  • Extension agent
  • Social/ Community Development professional
  • Food System Professional

Graduates are generally expected to work in the following situations:

  • domestic and international agencies as well as non-governmental organizations
  • community development organizations
  • public health agencies
  • university-based research institutes and centres

Visit the BC Transfer Guide - bctransferguide.ca - for information about course transfer in B.C.

SFSS 6100  1 credit  
Our Food System and Sustainability  
In this course, students will investigate the meaning of food systems and sustainability. The theoretical underpinnings of food system studies will be introduced and critically examined using interdisciplinary approaches (e.g., agriculture, anthropology, social sciences, planning, community nutrition, food security, economics, environmental resource management). Students will learn the importance of sustainability models pertaining to global resource limitations, ecosystem degradation, and societal well-being, function and development.
Level: GR
Attributes: ARTS, F2E2, F8C1
SFSS 6110  4 credits  
Environment & Food Systems  
In this course, students will investigate the underlying requirements for food production, including land, water, and resources, and how the production of food has impacted these in turn. Students will learn about the relationship between food production and the environment, including the impact of climate change on food systems.
Level: GR
Prerequisite(s): SFSS 6100
Attributes: ARTS, F2E2, F8C1
SFSS 6120  3 credits  
Food System Economics  
In this course, students will critically examine the economic underpinnings and outcomes of the industrial, global food system through a food security and food system sustainability lens. The economic foundation and environment required for a robust, sustainable food system will be gauged and requisite policy and regulatory strategy be explored. Through case studies, students will learn about the applicability and limitations of a variety of economic analysis tools used in food system studies.
Level: GR
Prerequisite(s): SFSS 6100
Attributes: ARTS, F2E2, F8C1
SFSS 6130  4 credits  
Food System & Society  
Students will examine the nexus of food system, community and household health, food insecurity, food sovereignty, culture and food policy and politics in order to acquire a conceptual understanding of the links between the modern industrialized food system and community and population health. Students will cover topics related to the social, cultural, and health impacts of food systems as well as the effects of the socioeconomic, political, cultural and psychological factors on food choices and health. Students will evaluate current agricultural policies, examine policy barriers to alternative food systems and explore policy development and policy change.
Level: GR
Prerequisite(s): SFSS 6100
Attributes: ARTS, F2E2, F8C1
SFSS 6140  4 credits  
Creating Our Food System Future  
This course explores the evolution and structure of food systems through economic, social, and ecological lenses. Students will develop an understanding of the dynamics between regional and global food systems and their respective paradigms. Through the application of design-thinking methodologies, students will apply design metrics to assess the sustainability of food systems.
Level: GR
Prerequisite(s): SFSS 6100
Attributes: ARTS, F2E2, F8C1
SFSS 6180  2 credits  
Community Food System- Capstone Project  
In this course, students will engage in community-based learning. They will identify, study and assess the nature and basis of a sustainable food-system challenge or opportunity in their community. Students will develop, with input from stakeholders and/or participation of relevant food system actors, a program plan (inclusive of strategic activity/ actions, roles and relationships of food system actors, timelines, budgets and budgetary consideration, and anticipated limitation, pitfalls and outcomes) addressing the challenge/ opportunity. Faculty approval of the project is required.
Level: GR
Prerequisite(s): All of SFSS 6100, 6110, 6120, 6130, and 6140
Attributes: ARTS, F2E2, F8C1

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