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  • The Program
  • Program Objectives
  • Eligibility
  • Tuition
  • Dates

Sustainable Food and the City

Barnard’s 2-Week Sustainable Food and the City introduces students to the U.S food system, examining food production, distribution, consumption, and waste management through four key lenses: agriculture; health, policy and justice; food systems and climate change; and soil health. Each week, students will explore farms all across the city and New York state to learn hands-on from farmers growing our food. The program will invite experts and professionals from each unit to guide student's learning experience. Students will take a deep dive into each of these units to imagine a food system that produces food in an ecologically mindful way while supporting our communities and the planet. 

 

Program Objectives

  • Agriculture: Students will explore how sustainable farming practices are applied in a real world environment, and have the opportunity to work hands-on at a local farm. 
  • Health, policy and justice:  Students will research and analyze food policies and with a focus on health and wellness, food recovery efforts and food insecurity initiatives in NYC. 
  • Food systems and climate change: Students will evaluate how climate change is putting our food systems at risk and contribution of agriculture to climate change, as well as to climate solutions.
  • Soil Health: Healthy soil is the foundation of productive, sustainable agriculture. Students will evaluate the three components of soil health which include soil coverage, biodiversity and composting, and soil disturbance.
  • Final project: The students will get an opportunity to choose a unit of interest and culminate a final project.

Eligibility

This program is open to rising sophomores, juniors in seniors in high school.

Tuition

Residential Cost: $6,040

Commuter Cost: $5,182

Tuition must be paid in full by May 26th. There will be no refunds after June 15th, 2023.

Program Dates

This program will run from July 23rd - August 5th, 2023.

FAQs
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