SLF113 - Between Farm/Table: Local Food Business/Co-ops

Outline info
Last revision date 2018-07-20 13:27:05.419
Last review date 2018-07-20 13:27:18.435

Subject Title
Between Farm/Table: Local Food Business/Co-ops

Subject Description
This online subject explores the plethora of local food enterprises emerging across Canada. These enterprises include innovative models such as co-operatives, non-profit partnerships and social enterprise models. We will also look at how more conventional businesses, such as grocery store retailers, restaurants and processors, are incorporating local food options.
Throughout the subject modules, you investigate the what, how and why of local food business and infrastructure. We will do this through multiple methods: exploring definitions and models; the historical and socio-economic context; and the mandate and business development of these enterprises within local food systems. Not only that, but you will complete creative and useful assignments on the development of food businesses in your area.

Credit Status
One credit towards the Sustainable Local Food Certificate program

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

1. Gain a comprehensive understanding of the diverse businesses and cooperatives that focus on local food. Share with your classmates to understand the scope of regional initiatives across the country and internationally.

2. Enhance community research skills and methods (surveys, interviews, participant observation) and offer research services needed by the sustainable local food movement.

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

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

5. Gain a sense of the creative and innovative ways that the online environment can be used for coursework. This includes, but is not limited to, powerpoint/slideshows, YouTube, online research and networking, which are great skill sets for future work positions!

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  Overview
Module 2  Food System Consolidation
Module 3  Alternative Business Models
Module 4  Mission, Vision, Values
Module 5  Building Blocks for Local Food Enterprises
Module 6  Connections and Case Studies
Module 7  Community Research Guidelines
Module 8  Field Trip

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.  

Prescribed Texts
No Textbook Required.

Computer Requirements:  Computer and Internet access.  Speakers required.

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 and accommodations.

Grading is based on the following marking scheme:

Online Discussion and Posts 30%
Discussion Paper 15%
Proposal Assignment 15%
Final Assignment 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