Certificate in Sustainable Food Systems

The Certificate in Sustainable Food Systems is available to all undergraduate degree students to complete as part of their studies, and is also available to non-degree students. Through this certificate students investigate the complexities of food systems through an interdisciplinary approach that includes horticulture, planning, and public health. Students explore the relationship of farmland preservation, food production practices, and supply alternatives that improve local economies, reduce energy consumption, lower environmental impact, and ensure widespread access to affordable and healthy food. This prepares students to contribute to the overall sustainability of the communities in which they live and work and strengthens students' preparation to work as professionals in environmentally-oriented fields or as citizen activists. 

The curriculum for the Certificate in Sustainable Food Systems consists of 12 credits, with two required foundation courses and at least two elective courses. The required courses ensure that students have a strong foundation for the study of food systems including food crops, planning for food systems, and nutrition. The electives allow students to delve deeper into different facets of food systems planning. Most courses in this certificate program are offered during the daytime at the Ambler Campus; a few courses are available in the evening at the Ambler Campus. In addition, some courses are also available at the Main Campus.

The certificate provides students with an opportunity to explore the option of further studies in planning, horticulture, or related fields.

Advising Information:

Director - Academic Advising, Ambler Campus
Janine C. Warnas, M.S.
West Hall 109

This credit certificate may be conferred upon a student by recommendation of the faculty and upon satisfactory completion of the required credits with a minimum cumulative GPA of 2.0.

At least half of the courses required for the certificate must be completed at Temple University.

Note: The symbol after the course title indicates that the class is offered ONLY in the semester indicated.
(F) = offered fall only
(FE) = offered fall of even numbered years
(FO) = offered fall of odd numbered years
(S) = offered spring only
(SE) = offered spring of even numbered years
(SO) = offered spring of odd numbered years
(O) = offered occasionally
Foundation courses
Select two of the following:6
Sustainable Food Systems Planning (F)
Food Crops I (S)
Food Crops II (O)
Nutrition and Health
Select two of the following:6
Land Use Planning (FO) 1
Environmental Planning (S)
Ecological Planning and Development (FE)
Sustainability in Suburban Communities (SE)
Fundamentals of Horticulture
Greenhouse Management (F) 1
Plant Propagation (S)
Total Credit Hours12

This course has a prerequisite(s).