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UDaily: UD students learn about the complexities of producing food in farm-to-table course

UDaily: UD students learn about the complexities of producing food in farm-to-table course

Students at the University of Delaware are learning about the step-by-step processes involved in getting food from farms to their plates -- as well as the anthropological and cultural connections that humans make with food -- in a new Farm-to-Table class.

The class is taught by Sue Barton, associate professor in the Department of Plant and Soil Sciences and a Cooperative Extension specialist, who explained that the idea for the class came about from a conversation with her daughter, who graduated UD two years ago.

“She has a really strong interest in healthy eating and has spent a lot of time looking at websites, and looking at recipes, and she thought that a lot of students would want to learn more about that,” Barton said, adding, “We thought it really should include the whole popular farm-to-table concept, as students also need to know more about where their food actually comes from.”

The class was co-developed by Melissa Melby, assistant professor of anthropology, and involves service-learning opportunities -- each student is required to do two three-hour volunteer stints – as well as interesting in-class discussion and multimedia projects.

There are also guest speakers from all of the departments in UD’s College of Agriculture and Natural Resources (CANR), professionals in the agriculture field and Cooperative Extension agents.