Present Topic
STEP: Food Systems
Introduced in Spring 2009, “Food Systems” serves as the current topic for STEP student inquiry. The course explores the ecological, social, historical, political, and economic contexts of our global and national food system. Students learn about the events leading up to the Agricultural and Green Revolutions and the effects of the current industrial food system on global sustainability. Following their research of the problem, students break off into groups to develop and implement local solutions to food-based sustainability issues.
Students of the STEP: Food Systems course have worked together to:
-
Raise awareness about food purchasing choices in the Loyola community
-
Grow salad greens and herbs in a campus greenhouse
-
Write a business plan for funding and maintaining honey beehives on campus
-
Develop plans to bring a farmers’ market to Loyola in 2010
-
Provide supplies for small-scale food production to the Rogers Park Bhutanese refugee community
To learn how to register for a STEP course, contact Adam Schubel at 773.508.8282 or aschubel@luc.edu.