Food Hubs and Values-based Supply Chains (VBSCs)

Schools of Public Engagement: Milano General Curriculum

Non-Liberal Arts

Graduate Course

Degree Students

Food Hubs & VBSCs

Spring 2018

Taught By: Dennis Derryck

Section: A

CRN: 6181

Credits: 3

Local food has become a mantra for many and changed the way food is being produced, sold, and even eaten. Values-based producers using environmentally sustainable practices need new ways to reach consumers interested in their products. Producers within values-based supply chains (VBSCs), and the food hubs that aggregate product from these producers, are hoping to achieve a "new mainstream" food system that will challenge, if not replace, the conventional food supply chain. This surveys recently published research to examine the adoption of sustainable practices among small and mid-sized farmers; compare VBSCs to mainstream food systems; explore the benefits, barriers, and concerns of VBSCs; and identify the best practices among the many recent case studies that have been published. Field trips to food hubs that are part of the VBSCs in the New York City region are possible.

College: Schools of Public Engagement (NS)

Department: Milano General Curriculum (NMIL)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 12

Enrollment Status: Open*

*Enrollment status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 11:49am 6/21/2018

Meeting Info:

Days: Thursday

Times: 6:00pm - 7:50pm

Building: Eugene Lang 65 W11th

Room: 261

Date Range: 1/25/2018 - 5/10/2018