Since Spring 2012, students of Jill Wrigley’s INDS 430 Food
Systems Seminar learn about the intersecting benefits, problems and challenges generated
by modern food systems. Now, thanks to a BreakingGround grant (umbcbreakingground.wordpress.com),
students in Spring 2014 will get their
hands dirty while challenging their minds and forging new relationships beyond
Two thirds of the new course will be spent in small group
work devoted to various projects on and off campus. Each project asks students
to propose or enact some improvement of the food system at UMBC or in a
neighboring community or schools. Examples include (but are not limited to):
at UMBC: What are the nutritional advantages
of microgreens and how can we deliver them to plates of fellow UMBC students? This project will integrate horticulture, entrepreneurship,
marketing/communications and policy.
Campus: The K-12 community is creating edible schoolyards in schools across
the country, and globe.Why not edible
campuses? Students selecting this option will research how and where UMBC might
develop this idea.
Pals with Neighboring schools and communities:Students will utilize the UMBC Biology
Greenhouse to grow vegetable seedlings for transplant into container or
in-ground gardens at various partner sites within the K-12 community.
Our Plate at UMBC?: Students selecting this option would undertake a
“community food assessment” of the food provided to them at UMBC using an
adapted version of the Real Food Calculator created by Real Food Challenge, or
using an instrument of the students’ own design.
waste and food recovery at UMBC: How
can UMBC reduce food waste and alleviate hunger and promote health in the