This interdisciplinary, interdepartmental program in the Edith Martin and Harry W. Gatton, Sr. College of Agriculture, Food and Environment is grounded in the framework integrates three conceptual “pillars”: environmental stewardship, economic profitability, and social responsibility. Sustainable Agriculture and Community Food Systems core courses are designed to integrate these perspectives at the introductory, intermediate, and capstone levels. The remainder of the curriculum leverages external courses within each of these “three pillars” of sustainability, in addition to UK Core and premajor requirements.
Specialty support credits are recommended along two tracks: 1) Farming Systems - for students seeking focus on sustainable production methods and biophysical systems; and 2) Community Food Systems - for students seeking focus on food systems issues beyond the “farm gate”, including access, food security, and hunger issues. Experiential learning is emphasized throughout the program, through the course work and faculty advising directing independent research (395-level) and EXP 399 credit, as well as Education Abroad offerings. Graduates of the B.S. in Sustainable Agriculture and Community Food Systems are prepared for careers in farming, the non-profit sector, Cooperative Extension, local government, on-farm conservation service providers, and graduate studies in their track area.
Graduation Requirements
To earn the Bachelor of Science in Sustainable Agriculture and Community Food Systems, students must earn a minimum of 120 credit hours with a 2.0 grade-point average. A minimum of 45 credit hours must be from upper division courses (300 level and above). Remedial courses may not be counted toward the total hours required for the degree.
Suggested Four-Year Plan for the B.S. in Sustainable Agriculture and Community Food Systems
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