SLF110 - Field to Fork Intro. Global/Local Food Systems

Outline info
Last revision date 2018-07-20 13:27:03.063
Last review date 2018-07-20 13:27:17.034

Subject Title
Field to Fork Intro. Global/Local Food Systems

Subject Description
This course explores how we build sustainable local and global food systems.  Students will explore food's circular journey from farm fields to food processing plants, to grocery stores, farmers' markets, restaurants, dinner tables and back via composters and landfills.  Topics include biotechnology, organic farming, globalization, climate change, peak oil, water scarcity, food security, obesity, hunger, and the global food price crisis.

Credit Status
One credit toward the Sustainable Local Food Certificate Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Research and analyze food system questions and choices from historical, sociological, scientific, economic, ecological and ethical perspectives.

2. Think critically about the broader economic, environmental and social impacts of individual and societal food choices, using qualitative and quantitative arguments to discuss these choices.

3. Understand the relationships between the many sectors that make up our global and local food systems from farming, to processing, to distribution, to retailing/food access, to health/nutrition, to farm and food waste/recycling.

4. Communicate clearly, concisely, and correctly food system research and analysis in online discussion and written forms.

5. Bring an informed - practical, conceptual and problem-solving - perspective to present and future work on sustainable local and global food system projects.

6. Develop relationships and contacts with individuals and organizations working on local food system develop across Canada that will enable future research, cross-pollination of ideas, partnerships and job opportunities.

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on for further information regarding cheating and plagiarism policies and procedures.

All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.


Topic Outline
Module 1:  "Corn Walking": A Window on the North American Food System
Module 2:  Origins: Global Perspectives on Agriculture and Climate Change
Module 3:  Canadian Seeds, Agroecology and Sustainable Local Farms
Module 4:  Between Farm and Table: Local Scale Processing, Distribution and Retail
Module 5:  Food Security and Nutrition for All Canadians
Module 6:  " Coming into the Foodshed": Visioning the Future of Food

Mode of Instruction
This subject will be delivered via the internet. This involves the use of the online materials and/or text, possible group discussions and consultation with your instructor via email. Students will be responsible for completing all online activities and participating in group discussion and working through textbook questions, as required.
Platform:  Blackboard

Prescribed Texts

Title: Locavore: From Farmers Fields To Rooftop Gardens How Canadians Are Changing The Way We Eat
Author: Sarah Elton
Publisher:    HarperCollins Publishers Ltd (Mar 4 2010)
ISBN: 10: 1554684188 or 13: 978-1554684182


Reference Material

Required Supplies
Speakers required

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online ( or at Seneca's Registrar's Offices.

Modes of Evaluation
All the academic policies of the College at which you registered apply. This includes, but is not limited to policies related to grading, supplemental exams, deferred exams and accommodations.

Grading is based on the following marking scheme:
detailed assignment pages will be available for each assignment.

Discussion Board Commentaries and Responses 10% per module = 47%
Research Proposal    13%
Research Report 40%

No student will be eligible to graduate with a Seneca College certificate or diploma if, in more than 30% of the subjects required for graduation, the student has received a "D" grade.

  • Assignments are due on the date given by the instructor..
  • A late penalty of 10% per day is assessed for late assignments, including those not handed in at the beginning of class when due.
  • Material will not be accepted after one week following the due date and/or when the marked material is returned to students, whichever comes first.
  • Assignments are to be prepared by computer.

Absenteeism and Exams
  • Students who are absent for an examination due to an emergency (e.g., motor vehicle accident, hospitalization or death in the family) may provide official documentation within five days of the missed exam and be provided a deferred exam at a later date.  Official documentation includes a death notice or an original doctor’s certificate identifying the date, length of time expected absence and the specific reason for the absence.  Examinations missed without official documentation and approval result in a grade of zero.
  • There are no deferred options for missed tests. 

English Proficiency
  • All written work should demonstrate the following characteristics for clarity and conciseness:
-writing is consistent with the rules of English grammar
-spelling and punctuation are correct
-sentences are structured correctly
-main ideas are supported with specific, relevant examples and reasons
-work flows logically through supporting statements/paragraphs
-work is arranged in correct format (e.g., as a report, essay)
-up to 10% of the final grade may be deducted on all work if the above English competencies are not met.



Approved by: Sharon Estok