Food production is under ever-increasing pressure, as population numbers rise, the climate changes and non-renewable resources are depleting. There is a strong need for a shift in the global agricultural paradigm towards ’working with nature.’ Many alternatives are being explored towards sustainable solutions and secure future food production, while at the same time adopting principles and practices that counter depletion of non-renewable resources, degradation of soils, the fading of biodiversity and pressure on underprivileged populations.
The BSc Minor Sustainable Agriculture and Consumption touches upon all aspects of organic production and sustainability: agro-ecological, social and economic. It takes a step back to assess current dominant production, marketing and consumption patterns, while exploring other approaches.
The BSc Minor Sustainable Agriculture and Consumption is tailored to prepare for the Master Organic Agriculture (MOA), and suits several other programs equally well, such as MDR, MBI, MID, MPS.
After successful completion of this minor students are expected to be able to:
- understand the different approaches to sustainable food production and consumption, such as organic agriculture, conservation agriculture and community supported agriculture;
- understand how food production systems are organized, on a local as well as on a global level - outline the impediments to sustainable agriculture in a given societal context;
- understand the context in which organic animal husbandry has to be developed;
- integrate environmental, agronomical and social issues and propose alternative ways of production and consumption;
- apply the concept of sustainability and its main components to food production, marketing and consumption;
- evaluate different land use options, including non-food-production (e.g. biofuels).
This minor is interesting for students of all BSc programmes.
Second semester (period 4, 5 and 6)
Programme or thematic