This course explores the biological processes that undergird the food production system on which we all depend. Course topics include soil fertility and quality, pest ecology, nutrient cycling and socioeconomic and policy aspects of agricultural production. The course will address questions like: What is Agroecology? How important is soil health and quality for the food we eat? What can we do to control insect and week pests and plant pathogens? How can we build a sustainable agricultural system? The class meets Monday through Friday from 8:00 am – 12:00 pm in CH 003 and is open to all majors and…
Students in the Falk College’s new graduate course, FST 700—Gender, Food, and Rights attended the United Nations’ (UN) annual Committee on the Status of Women (CSW) meetings over Spring Break. Led by food studies professor, Anne Bellows, three students, Melanie Shaffer-Cutillo, Karen Cordano, and Stacia Martelli canvassed official meetings on issues related to women’s human right to adequate food and nutrition as official delegates of the non-governmental organization, Food First Information Action Network (FIAN) International. Bellows is an editorial board member and contributor to the FIAN worldwide publication, “The Right to Food and Nutrition Watch.” The Gender, Food and Rights…
The Falk College is pleased to announce that its students representing 21 courses, student organizations, field placements/internships and community efforts, and their faculty-staff advisors, were recognized with 2014 Chancellor’s Awards for Public Engagement and Scholarship (CAPES) during a ceremony April 23. The Chancellor’s Awards for Public Engagement and Scholarship are given each year to Syracuse University students and groups who exemplify the highest ideal of sustained, quality engagement with citizens in our community. Social work student, Joshua Berman ’14, received a Chancellor’s Citation. He is an active leader serving as a Falk College peer advisor, teaching assistant for the first-year…
The Falk College today announced a new bachelor of science degree in Food Studies. The new program, which is now enrolling majors for Fall 2014, provides a thorough understanding of food systems, politics and economies from production to consumption locally, nationally and globally. Students develop marketable skills, such as data management and analysis, food preparation and presentation, and the ability and knowledge to link these skills to the growing interest in food systems. The opportunity to pair the food studies major with minors within the Falk College and throughout Syracuse University, such as public health, nutrition, social sciences, policy studies…
Today 50 million Americans, including 17 million children, are living in households unable to afford adequate food, according to the International Human Rights Clinic at New York University. The 2013 edition of the Right to Food and Nutrition Watch, an international publication unveiled today in English, Spanish and French, explores global issues surrounding the right to food and nutrition. The Watch’s accessible, timely and relevant analysis and case studies provide grassroots organizations confronted by violations to the right to adequate food and nutrition examples of how civil society groups have taken action at the local, regional, and international levels. The…
The Rural Sociological Society (RSS) honored Rick Welsh, Ph.D., professor of food studies in the Falk College’s Department of Public Health, Food Studies and Nutrition, for exceptional contributions to the field of rural sociology with the 2013 Fred Buttel Outstanding Scholarly Achievement Award. This distinguished honor recognizes excellence in scholarly work in the same spirit exemplified by the late Fred Buttel, a prominent scholar of the sociology of agriculture and environmental sociology. The award was presented to Welsh and co-investigators Leland L. Glenna, David Ervin, William B. Lacy and Dina Biscotti at the annual meeting of RSS in August 2013…
The barriers to women’s access to adequate food and nutrition were the focus of a presentation by Anne C. Bellows, Ph.D., Falk College professor of food studies, at the United Nation’s forum series: The Future of Global Food Policy this spring. Bellows’ presentation entitled, “Eating, Feeding, Being Fed: Gender, Nutrition and the Human Right to Adequate Food,” explored why the food and nutrition status of women and girls is not improving despite a global call for the inclusion of women and an international gender perspective. “Institutionalized gender discrimination and structural violence impose barriers to women enjoying the right to adequate…
Anne C. Bellows,. Ph.D., joined the Falk College’s Department of Public Health, Food Studies and Nutrition as professor of food studies in January 2013. As University Professor since 2007 at Hohenheim University, Bellows was the tenured chair in the Department of Gender and Nutrition and deputy director of the Institute for Social Sciences in Agriculture in the Faculty of Agriculture. She was also the director of the Research Center for Gender and Nutrition, a think tank for the university.
On Saturday, Oct. 27, 2012, Syracuse University will sponsor a campus wide visiting day for prospective graduate students. The day will include formal presentations on our Falk College graduate programs and an afternoon expo highlighting all of SU’s graduate programs with career and financial aid presentations as well. Falk College’s morning presentation will provide information on our programs in: Addiction Studies CAS, Child and Family Studies, Global Health MS, Global Health CAS, Nutrition Science, Marriage and Family Therapy, Social Work, and Sport Venue and Event Management. Below is the agenda and registration form. Please feel free to contact us if…
Hospitality and food studies instructor, Mary Ann Kiernan, was honored with the Presidential Medallion from the National American Culinary Federation (ACF). ACF President Michael Ty recognized her dedication to the Syracuse ACF chapter and the success of the northeast regional conference, which was held recently at the Turning Stone Casino with over 700 professional chefs in attendance. In 1991, Jack Braun, then national ACF president, introduced the ACF President’s Medallions as tokens of appreciation, and to honor those who exemplify culinary excellence and leadership, and have contributed their knowledge, skills and expertise to the advancement of the culinary profession.
