Sustainable Local Foods Minor

Program Coordinator/Contact

David Wright, Maynard A. Klingbeil Endowed Department Head
Department of Agronomy, Horticulture and Plant Science
Raven Precision Agriculture Center 140
605-688-4600 (Department Head, SRPAC 140)
605-688-4450 (Teaching Office, SNP 247)

Program Information

The interdisciplinary minor in Sustainable Local Foods focuses on healthful food choices and sustainable food production of locally produced vegetables and fruits. It will equip students in any major to understand the process of growing, harvesting, storage, preparation, and perceived nutritional benefits of locally produced food. Students will explore the fundamental ecological, nutritional, and social forces that influence the long-term viability of today’s small-scale food production systems.

Course Delivery Format

The program coursework is available on campus, in classroom and laboratory settings, as well as field-based settings.