Field to Fork Events

Catalog description

In this capstone course, students learn about food system issues with a focus on local food systems. Students engage with industry experts in sustainability, event planning, fundraising, urban farming, and marketing and advertising. The class works with two local organizations to plan a fundraising event: one that is a nonprofit organization that targets food system issues such as hunger and food insecurity; and another organization that is a local food producer (e.g., artisan farm in the Brandywine region). The event raises funds to address local food system issues while marketing and promoting local food products and local food distribution systems. Students learn elements of event planning, budgeting, organizing, human resource management, production management, and marketing. These food management skills are learned in the context of promoting values for local economies, community, fair food systems, sustainability, and the environment. Through experiential learning, students gain knowledge of planning, organizing, and executing a sustainable foods event.