What are Sustainable
A “sustainable community food system” is defined as one in which producers, retailers, community members, and governmental and non-governmental organizations partner to create a vibrant and resilient local food economy that enhances and sustains the environmental, economic, and social health of a community (SAREP 2019).
SCFS at UHWO
UH West Oʻahu’s Bachelor of Applied Science with a concentration in Sustainable Community Food Systems (BAS-SCFS) prepares students for jobs in the sustainable food and agriculture sector in Hawai‘i and beyond. The BAS-SCFS is a multi-disciplinary, experiential and applied education program about key ecological and social issues in food and agricultural systems. It incorporates problem-based and hands-on learning to develop food system professionals capable of solving real-world problems and transitioning Hawai‘i agriculture toward greater ecological sustainability and social equity.BAS-SCFS courses are offered in person at the UHWO campus.
$10,000 Scholarships Available to Study Food Systems & Sustainability at UHWO!
The W.K. Kellogg Foundation has awarded Dr. Albie Miles and the University of Hawaiʻi – West Oʻahu Sustainable Community Food Systems program a $1 million grant to support research and education efforts to advance a more sustainable food system for Hawaiʻi. Outstanding students enrolled in the UHWO SCFS program are eligible for scholarships up to $5,000.00/semester ($10,000.00/year) to support all educational expenses associated with their course of study in Sustainable Community Food Systems at UHWO. The scholarship funds are available for 2022 and 2023. Contact: firstname.lastname@example.org for more information.
BAS-SCFS Guiding Principles
- Interdisciplinary breadth: Integrating natural science and social science theory and skills;
- Systems thinking: Understanding relationships among diverse components of farming and food systems, social institutions, and the environment;
- Skill development: Gaining practical skills, including agricultural production, communication, research, analysis, problem solving, critical thinking, teamwork and leadership;
- Experiential learning: Engaging in wide range of hands-on experiences in agricultural and food systems through laboratory exercises, field trips, internships, practicum courses and applied research opportunities;
- Linking course content to the real world: Engaging problem-based learning opportunities, bringing practitioners into the classroom, sending students into the field, and discussing and analyzing these experiences in depth;
- Community building: Being part of community that includes students, faculty, internship sponsors and practitioners, enhances learning and reflects the reality of professional life after college;
- Honors the host culture of Hawai‘i: Designed to develop youth leadership in West O‘ahu, the BAS-SCFS program aims to integrate the study of traditional knowledge systems, indigenous natural resource management and values with Western empirical sciences and ethics.
Learning Outcomes/Core Competencies
|Learning Outcome||Name||Description Upon graduating, the student will be able to…|
|I||Systems thinking||Analyze food systems using a trans-disciplinary approach guided by sustainability principles.|
|II||Critical thinking||Critically reflect on interactions between worldviews and power relations in food systems, recognizing one’s positionality and learning processes.|
|III||Research methods||Apply appropriate methodologies considering diverse ways of knowing.|
|IV||Practical skills||Demonstrate practical skills in the food system based on sustainability principles.|
|V||Communication||Communicate effectively in oral, written, and visual formats across multiple contexts.|
|VI||Team skills||Collaborate and demonstrate leadership skills and professionalism as inclusive member of diverse teams.|
|VII||Design solutions||Design, implement, and assess food system solutions across scales.|
|VIII||Advocacy||Advocate for equity and justice in food systems.|