This interdisciplinary, interdepartmental program in the 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.
Students must complete a minimum of 120 semester credit hours with at least 45 credit hours from courses at the 300 level or above. A 2.0 grade-point standing (on a 4.0 scale) is necessary and remedial courses may not be counted toward the total hours required for the degree. In addition to the UK Core and college requirements, students must select an Option with the assistance of an advisor and fulfill the area’s program requirements.