This course will be an exploration of the plethora of local food businesses and infrastructure emerging across Canada. These businesses include innovative models such as co-operatives, eco-friendly distributors (ex. food-box drop offs by bicycle), non-profit partnerships, and Community Supported Agriculture. There will be a brief history of how global food system consolidation led to the drive for alternatives. And we will also look at how grocery stores, restaurants, processors, and abattoirs—more traditional parts of the food system-- are incorporating local food options. Throughout the course modules, you will be invited to discuss, debate and investigate regional examples, the contexts they work within, and the models and best practices that influence these local businesses. Not only that, but you will complete creative and useful assignments that allow you to understand the what’s, whys and how-to’s of food businesses in your region . From field to factory to storage room to fork, this course will trace what is necessary to create a strong, vibrant (and profitable, and socially just!) local food system.
Students are required to have a pair of speakers for their computer.
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We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact the Registration Call Centre at 905.721.3000.
Unfortunately, registration is no longer available for this course. Please check the upcoming semester or feel free to browse our website for other courses of interest. You may also click on the link above this course on the course detail page to be notified when a new class is added.
We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact Enrolment Services at 905.721.3000.
|10541||January 12, 2021 to April 20, 2021||12:00 am - 12:01 am||45||Online||$386.53|