PSCE

4021

Designing Sustainable Foodscapes

Parsons School of Design: Constructed Environments

Non-Liberal Arts

Undergraduate Course

Degree Students

Designing Foodscapes

Spring 2019

Taught By: Faculty TBA

Section: A

CRN: 3436

Credits: 3

This course challenges conventional notions of food in the city and examines the ways in which architects and urban designers can use it as a tool for sustainable urban development. Students learn about a wide range of urban food system innovations – from rooftop gardens and vertical farms to agriurban districts and continuous productive landscapes – and critically assess what works and why. By engaging in seminar discussions and field visits to pioneer food urbanism projects in New York City, throughout the semester, the class will explore the diverse roles that design professionals specifically can play in remaking the urban foodscape and the extent to which this can bring about more environmentally sound, equitable, and healthier cities. There will be guest lectures by sustainable food advocates from public, business, and not-for-profit organizations operating in the New York City metropolitan area.

Open to: All upper-level undergraduate degree students. Pre-requisite(s): none

College: Parsons School of Design (PS)

Department: Constructed Environments (PSCE)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 15

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: 3:06am 10/23/2018

Meeting Info:

Days: Wednesday

Times: 12:10pm - 2:50pm

Building: 6 East 16th Street

Room: 912

Date Range: 1/23/2019 - 5/8/2019