NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE

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1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4990 COURSE TITLE: SUSTAINABLE FOOD SYSTEMS CLASS HOURS: 3 LAB HOURS: 0 CREDITS: 3 1. COURSE DESCRIPTION: Examination of contemporary issues surrounding modern food systems in the context of sustainability. Explorations will include the social, political, and environmental factors that affect urban and rural food systems, and the roles that both the hospitality industry and social policy play in these systems. Course will respond to current topics and issues. 2. COURSE OBJECTIVES: Upon completion of HMGT 4990, the student will be able to: a. Understand terms used to describe and qualify food systems b. Discuss environmental, social and economic food system issues c. Articulate sustainable food issues surrounding food service operations d. Explain sustainable food purchasing practices e. Research and develop an argument on a current food sustainability issue 3. STUDENT LEARNING OUTCOMES and ASSESSMENT: Learning Outcomes a. Define terms used to describe and compare contemporary food production and distribution (HMGT: Knowledge) b. Analyze environmental, social and economic issues surrounding food systems (HMGT: Knowledge; Gen Ed: Knowledge) c. Analyze food sustainability specific to food service (HMGT: Knowledge; Gen Ed: Integration) d. Discuss leading considerations in sustainable food purchasing practices (HMGT: Knowledge) e. Synthesize food sustainability topics from current publications (Gen Ed: Skills) Method of Assessment Writing assignment Contributions to class discussions Contributions to class discussions Final formal argument in form of an oral presentation Contributions to class discussions Contributions to class discussions Writing assignment Final research paper or project

2 4. PREREQUISITES: AAS Degree in Hospitality Management or Travel and Tourism 5. TEXT(S): Selected readings from books, journals, and periodicals 6. GRADING SYSTEM: Class Discussion 20% Two Writing Assignments (20% each) 40% Oral Presentation 10% Final Research paper or project 30% TOTAL 100%

3 WEEKLY COURSE OUTLINE COURSE: HMGT 4990 COURSE TITLE: SUSTAINABLE FOOD SYSTEMS NOTE: refer to texts and articles on the Reading List. will be on reserve in the library and / or available online and in the course documents section on Blackboard. Students will be expected to have read material before class and hand in two questions from the readings that will inform their participation in the seminar format. WEEK 1. Overview of the course, explanation of syllabus Discussion of course goals, structure and expectations, projects and assignments Development of assignment one evaluation criteria Food system component parts and terminology Discussion of assigned readings Formation of groups for Week 2 WEEK 2. Food production: historical examples Characteristics of twentieth century agriculture in the United States Distribution changes over time Halweil chapter 1 Roberts chapter 1 Hurt chapters 3 and 5 WEEK 3. Food production: modern systems Green revolution; bio engineering Mono-cropping Student research questions Manning chapters 1 & 12 Borlaug Paarlberg WEEK 4 and 5. Modern challenges, environmental concerns, externalities Industrialization, agribusiness, U.S. Farm Bill process Role of institutions Formation of new discussion groups Schlosser chapter 4 Roberts chapters 6 and 7 Smith chapters 1 and 12 Blair Nestle (2002) chapters 4 and 7

4 WEEK 6 and 7. Closed loop systems and integrated farming Free range and grass- fed Changes in government policy Organic standards Pollan, chapter 6 Lappe, chapters 7 and 10 Roberts chapters 8 and 10 Visual Text Movie: Fresh Websites USDA Food safety: USDA organics: Poly Farms: WEEK 8. Urban specifics: food access Urban agriculture and farmers markets Halweil chapter 6 Editor (2009) New York Times Gormley Edelman Websites Brooklyn Food Coalition Will Allen Growing Power NYC Coalition against hunger: WEEK 9. PlaNYC: Mayors task force on green initiatives FoodWorks Councilwoman Quinn s program NYC food advocacy groups Wholesale & retail farmers markets New discussion groups Grow NYC Phoenix Community Garden: FoodWorks: NY City Council Green Guerrillas:

5 WEEKS 10 and 11. Purchasing considerations: dairy Informing customers / clients Wholesale markets: fruit and vegetables Sustainable restaurants: four star Feinstein & Stefanelli, chapters 17 and 19 Sustainable Food lab Patel chapter 5 Sifton, New York Times Matsumoto, Edible Manhattan Editor (2011) Food and Wine Wilsey, (2011) New York Times Website WEEKS 12 and 13. Aquatic issues: over fishing and aqua culture Purchasing considerations meat and fish Grass fed and CAFO s Sustainable restaurants and food service Pollan My Steer Buck ASSHE Guide Roberts: epilogue Schlosser chapters 8 and 9 Chefs Guide to Sourcing Sustainable Seafood Engle Yale Food Purchasing Guide Editor (2011) On Campus Hospitality Websites: Visual text: Ted Talks: Dan Barber, How I fell in love with a fish WEEK 14. Field trip to Brooklyn Grange WEEK 15. Student presentations

6 WEEKLY COURSE OBJECTIVES COURSE: HMGT 4990 COURSE TITLE: SUSTAINABLE FOOD SYSTEMS The student will be able to... WEEK 1. List food system terms; explain the course expectations and seminar format; develop criteria for analysis and form discussion groups WEEK 2. Describe mid- 20th century U.S. food production techniques, land use, and distribution innovations WEEK 3. Discuss their individual research topic idea and develop a researchable question; compare genetically modified foods to traditional plant propagation; argue pros and cons of each; form discussion groups for future weeks WEEKS 4 and 5. Analyze advantages and externalities of industrial agriculture, corporate farming, and government farm support WEEK 6 and 7. Provide examples of organic, free range and closed loop agricultural systems; define the above terms and site sources WEEK 8. Describe issues surrounding food deserts, high end food retailers and urban food access; compare local efforts to support or limit urban faming WEEK 9. Critique New York City efforts to support farmers markets; analyze two or three city wide groups engaged in food production and manufacturing using criteria developed in class WEEKS 10 and 11. List sustainable purchasing criteria for fruit, vegetables, and dairy; analyze wholesale and retail farmers markets; discuss characteristics and appeal of four star restaurants marketed as sustainable WEEKS 12 and 13. List sustainable purchasing criteria for meat, fish and poultry; critique sustainable food service in chain restaurants and institutions using criteria established in class WEEK 14. Analyze the practicality of urban agriculture through observation and discussion with urban farmers and farm to table restaurateurs WEEK 15. Make an oral argument on sustainable practices in food service

7 SELECTED BIBLIOGRAPHY Buck, M. A guide to developing a sustainable food purchasing policy. AASHE Association for the Advancement of Sustainability in Higher Education. Borlaug, N. (2001). Ending world hunger. Of Frankenfoods and golden rice: risks, rewards, and realities of genetically modified foods. (pp ). Madison, WI: Wisconsin Acad. of Sciences, Arts and Letters. Blair, J. (2011, December 1). Running dry on the Great Plains. New York Times. Retrieved from ogallalaaquifer.html Edleman, M.W. (2010 January 4). Urban food deserts threaten children s health. Huffington Post. Retrieved from food-desertsthreat_b_ html?view=print Editor, (2009, March 21). Fresh food for urban deserts. New York Times Retrieved from Editor, (2011). Dan Barber s tips for cooking, eating and living sustainably. Food and Wine Magazine. Retrieved from Editor, (2011). Sustainability. On Campus Hospitality. 33, (8), Engle, T. Sustainable food purchasing guide. Yale Sustainable Food Project: New Haven CT. Feinstein, A. H., & Stefanelli, J. M. (2008). Purchasing: selection and procurement for the hospitality industry (7th ed.). Hoboken: Wiley. Gormley, M. (2011, November 1). Study, assemblyman seek action on food deserts. Associate Press. Retrieved from food-deserts/ Halweil, B. (2004). Eat here: reclaiming homegrown pleasures in a global supermarket. New York NY: W.W. Norton. Hurt, R. D. (2002). Problems of plenty: the American farmer in the twentieth century. Chicago IL: Ivan R. Dee. Lappe, F. M., & Lappe, A. (2002). Hope's edge: the next diet for a small planet. New York NY: Jeremy P. Tarcher/Putnam. Manning, R. (2000). Food's frontier: the next green revolution. New York NY: North Point Press. Matsumoto, N. (2011, October 11). Plankton is awesome: from Spain, a fish farming technique beloved by Dan Barber. Edible Manhattan. Retrieved from

8 Nestle, M. (2002). Food politics. Berkeley CA: University of California Press. Nestle, M. (2003). Safe food: bacteria, biotechnology, and bioterrorism. Berkeley, CA: University of California Press. Paarlberg, R. (2005). The global food fight. The cultural politics of food and eating: a reader (pp ). Malden, MA: Blackwell Publishing. Patel, R. (2008). Stuffed and starved: the hidden battle for the world food system. Brooklyn NY: Melville House Publishing. Pollan, M. (2006). The omnivore's dilemma: a natural history of four meals. New York NY: Penguin Press. Roberts, P. (2008). The end of food. Boston MA: Houghton Mifflin Company. Schlosser, E. (2001). Fast food nation: the dark side of the all-american meal. Boston MA: Houghton Mifflin. Sifton, S. (2010, June 6). ABS kitchen. New York Times Retrieved from gesvongerichten&adxnnlx= kznzfq9sqe8zzxwo+1o/pg Smith, J. M. (2004). Seeds of deception: Exposing corporate and government lies about the safety of genetically engineered food. Totnes: Green. Wilsey, S. (2011 August 4.) A moveable feast: Danny Meyer on a roll. New York Times. Retrieved from