Design, analysis, recommendation or implementation of solutions in response to a food sustainability issue faced by community partners. Emphasis is on professional communication, leadership development, project management and decision-making skills.
Project-based application of the principles and processes of community food security. Emphasis on developing skills required to address economic, ecological, social, and technological components of managed landscapes, agri-food systems, and communities comprising the land, food, nutrition and health continuum.
Managed systems and concepts of sustainability; economic, ecological and social components; managed landscapes, agri-food systems, and communities; urban and rural systems; the land, food, nutrition and human health continuum.
Current issues and cases in Forestry and Land and Food Systems are examined with a focus on integration of first-year subjects and exposure to both Indigenous and Western perspectives. Restricted to Faculty of Land and Food Systems students in the Land One option. This course is not eligible for Credit/D/Fail grading. Equivalency: FRST 110
Microeconomic principles focused on private and social decision making related to the use of land, especially in agriculture, forestry, and conservation. Restricted to Faculty of Land and Food Systems students in Land One Option. Credit will be granted for only one of FRST 101, LFS 101, ECON 101, or ECON 310
Orientation to the programs, learning environment and core values of the Faculty of Land and Food Systems; career programs; survey of professional opportunities and requirements.
A foundation course dealing with legal problems common to the management of natural resources such as fisheries, mines and minerals, petroleum, forests, and water resources.
Analysis and planning of landscapes to communicate sustainability and to inform public awareness and design by exploring the relationship between aesthetics and sustainability.