The world needs ambitious change-makers to maximize and maintain global food production in an ethical, effective manner. If you want to be a part of that solution, this degree is for you.
Hungry for change?
From farm to fork, you’ll grow to understand the complex social and scientific factors that influence food systems worldwide. Ultimately, you will use this knowledge to impact non-profit, human service, and agricultural industries around the world.
In this interdisciplinary program, you will explore the three pillars of Sustainable Agriculture:
environmental stewardship
economic profitability
social responsibility
Students will customize their degree by choosing from two tracks:
Farming Systems:
students focus on sustainable production methods and biophysical systems with courses in animal science, plant science, entomology and more.
Community Food Systems:
focus on issues related to food systems including food security and hunger issues with courses in nutrition, global issues, policies and more.
Hands-On Experience
Our program emphasizes experiential opportunities to give students practical, real-world skills. Students are required to complete an apprenticeship with the UK CSA farm where they learn to grow, harvest, and distribute organic vegetables. On the outskirts of Lexington, we own and operate a horticulture research farm where students and professors produce a variety of fruits and vegetables for research and consumption. It is also home to our nonprofit Community Supported Agriculture (CSA) project that provides organic produce to the Lexington community. As our student, this is just one of the many hands-on learning opportunities you’ll have.
Come See for Yourself
To learn more about this program, campus life, and chat with an advisor, schedule a campus visit. Virtual visits may be necessary in some cases.
I want to use food to build connection points for people to fix things in their communities.
A study of general principles, including laws of definite and multiple proportions, stoichiometry, gases, electronic structure, chemical bonding, periodic relationships, oxidation-reduction, chemical equilibrium and acids/ bases. Not open to students who have already completed both CHE 105 and CHE 107. Not recommended for students seeking careers in science, engineering, medicine, pharmacy or dentistry for which the recommended sequence is CHE 105/107
Prereq: Credit for MA 111, or Math ACT score above 20, or ALEKS Math Placement above 45.
MA 109 or PHI 120
4
AFE 100
3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT
AFE 100
**UK Core - Community, Culture and Citizen**
3 credit hours
How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.
Prereq: This course is open to students enrolled in the Martin-Gatton College of Agriculture, Food and Environment or those in the Martin- Gatton College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman only in Fall semesters and transfer students only in Spring semesters.
SAG 210
3
SAG 210 - INTRODUCTION TO SUSTAINABLE AGRICULTURE AND COMMUNITY FOOD SYSTEMS
SAG 210
3 credit hours
Introduction to the environmental, economic and cultural components of sustainable food production and distribution in local and regional food systems. The definition, emergence, and growth of sustainable agriculture are discussed along with pertinent soil, crop, and livestock management practices. Emphasis is placed on holistic analyses of current issues in agriculture and food systems from environmental, profitability, and social justice perspectives.
Spring Semester
15 Credit Hours
UK Core - Comp. & Comm. II
3
CHE 108
3
CHE 108 - INTRODUCTION TO INORGANIC, ORGANIC AND BIOCHEMISTRY WITHOUT LABORATORY
CHE 108
3 credit hours
Formally a continuation of CHE 104, a study of selected aspects of inorganic, organic, and biochemistry including the chemistry of metals and nonmetals, basic organic functional groups, proteins, nucleic acids, and lipids. Not recommended for students seeking careers in medicine, pharmacy, science, dentistry, and engineering for which the recommended sequence is CHE 105/107
Prereq: CHE 104 or CHE 105.
CLD 102
3
CLD 102 - THE DYNAMICS OF RURAL SOCIAL LIFE
CLD 102
**UK Core - Social Sciences**
3 credit hours
Introduces major concepts of sociology by exploring social, political and cultural issues confronting rural society and American agriculture, such as: population change, industrialization, energy developments, agricultural change.
STA 210
3
STA 210 - MAKING SENSE OF UNCERTAINTY: AN INTRODUCTION TO STATISTICAL REASONING
STA 210
**UK Core - Statistical Inferential Reason**
3 credit hours
The goal of this course is to help students develop or refine their statistical literacy skills. Both the informal activity of human inference arising from statistical constructs, as well as the moral formal perspectives on statistical inference found in confidence intervals and hypothesis tests are studied. Throughout, the emphasis is on understanding what distinguishes good and bad inferential reasoning in the practical world around us.
Prereq: Any course in the new Quantitative Foundations area of General Education beginning Spring 2012.
UK Core - Natural, Physical and Math
3
Total Sophomore Year Credit Hours
: 31
Fall Semester
16 Credit Hours
BIO 148
3
BIO 148 - INTRODUCTORY BIOLOGY I
BIO 148
3 credit hours
BIO 148 introduces the student to the biological mechanisms operating at the molecular, cellular, and population level that contribute to the origin, maintenance, and evolution of biodiversity including the origins and history of the evolutionary process. Course material is presented within a phylogenetic context, emphasizing the shared history of all living organisms on earth through common ancestry. The first semester of an integrated one-year sequence (BIO 148 and BIO 152).
Prereq: Math ACT 25 or Math SAT 590 or HS GPA of 3.6 or MA 109 or BIO 155 grade of B or better, or permission of instructor.
ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I
ECO 201
3 credit hours
This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.
PLS 366
4
PLS 366 - FUNDAMENTALS OF SOIL SCIENCE
PLS 366
4 credit hours
Study of the physical, chemical and biological properties of soils and how these properties relate to plant nutrient availability and plant growth, land- use planning and management issues, and soil and water quality issues. Lecture, three hours; laboratory, three hours.
Prereq: CHE 105.
SAG 310
3
SAG 310 - CULTURAL PERSPECTIVES ON SUSTAINABILITY
SAG 310
**UK Core - Global Dynamics**
**SAG 310 and SAG 490 satisfy the GCCR requirement for this major.**
3 credit hours
This course focuses on the social processes and cultural mechanisms that underlie everyday agricultural practices, in the U.S. and abroad. By comparing agriculture and food systems between the U.S. and other countries, the course helps students appreciate distinctiveness of each society’s effort to build agricultural sustainability and recognize the common challenges of such an effort in the context of globalized agricultural trade and food production. Prereq: SAG 210. This course comprises a portion of the Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.
Prereq: SAG 210.
UK Core - Humanities
3
Spring Semester
15 Credit Hours
AEC 305
3
AEC 305 - FOOD AND AGRICULTURAL MARKETING PRINCIPLES
AEC 305
3 credit hours
Analysis of the market's role in determining prices and coordinating productive activities in the food and agricultural systems.
Prereq: "C" or better in ECO 201.
BIO 152
3
BIO 152 - INTRODUCTORY BIOLOGY II
BIO 152
3 credit hours
The second semester of an integrated one-year sequence (BIO 148 and 152) that is designed to develop understanding and appreciation for the biocomplexity of multicellular eukaryotes, with emphasis on animals and terrestrial plants. Structure and function relationships will be explored at many levels of organization.
Prereq: C or better in BIO 148 or permission of instructor, concurrent or previous enrollment in CHE 105 or CHE 110.
DHN 212
3
DHN 212 - INTRODUCTORY NUTRITION
DHN 212
3 credit hours
This course provides students, including future healthcare professionals, with core nutrition knowledge associated with wellness, quality-of-life, and diet-related health conditions. It emphasizes the physiological relationships between nutrition and health such as nutrient metabolism, digestive disorders, chronic disease, disordered eating, meal planning, and food and nutrient insecurity.
Prereq: Past or concurrent enrollment in any CHE course (CHE 103 or CHE 104 or CHE 105 or CHE 108 or CHE 109); OR past or concurrent enrollment in any BIO course (BIO 103 or BIO 148 or BIO 152 or BIO 208); OR past or concurrent enrollment in ANA 109.
Specialty Support
3
UK Core - Arts and Creativity
3
Total Junior Year Credit Hours
: 30
Fall Semester
14 Credit Hours
AEC 302
4
AEC 302 - AGRICULTURAL MANAGEMENT PRINCIPLES
AEC 302
4 credit hours
A comprehensive study of economic principles and management tools useful in farm and agribusiness decision making. Utilizes a systems approach to the planning, implementation and control of the agricultural business. Specific attention to application of management and decision theory, economic principles used in decision making, and risk management strategies. Emphasis on planning the future course of the business, acquiring and managing the necessary resources, and establishing physical and financial control over the business. Lab incorporates microeconomic applications of management principles developed in lectures. Lecture, three hours; laboratory, two hours per week.
Prereq: "C" or better in ECO 201.
PLS 386
4
PLS 386 - PLANT PRODUCTION SYSTEMS
PLS 386
4 credit hours
In-depth analysis of the underlying principles of plant production systems. Successful strategies, based on application of the principles developed by lecture and laboratory activities, will be discussed in either agronomic or horticultural contexts. Special attention will be given to minimizing the the environmental impact of the plant production techniques employed. Lecture, three hours; laboratory, two hours per week.
Prereq: PLS 210 and PLS 366 or concurrently or consent of instructor.
SOC 360
3
SOC 360 - ENVIRONMENTAL SOCIOLOGY
SOC 360
3 credit hours
A sociological study of the inter-relationship between human societies and the natural environment. Topics may include population growth; food systems; energy; climate change; risk perception; disasters; sustainability; social movements; and environmental justice.
Specialty Support
3
Spring Semester
16 Credit Hours
ASC 382
3
ASC 382 - ANIMAL PRODUCTION PRINCIPLES
ASC 382
3 credit hours
A broad survey of animal agricultural covering beef cattle, dairy cattle, goats, horses, poultry, sheep and swine. Emphasis is placed on the practical application of anatomy, breeding and genetics, feeding, nutrition, physiology and reproduction of livestock and poultry species in the United States. For nonmajors only.
Ethics Course
4
Specialty Support
3
Specialty Support
3
Specialty Support
3
Total Senior Year Credit Hours
: 29
Fall Semester
15 Credit Hours
SAG 397
3
SAG 397 - APPRENTICESHIP IN SUSTAINABLE AGRICULTURE
SAG 397
3 credit hours
Provides students with hands-on experience operating an organic community supported agriculture produce farm and marketing its harvest in the local community. Students receive training across the full range of production and marketing activities under the guidance of the Course Coordinator and the professional staff of the farm management team.
Prereq: SAG 101 and SAG 201, or consent of instructor.
SOC 420
3
SOC 420 - SOCIOLOGY OF COMMUNITIES
SOC 420
3 credit hours
A sociological study of issues relevant to communities. Topics may include: conceptual approaches to community; organizatial and institutional linkages within and beyond the community; social inequality and social processes within communities such as social networks, social capital, power and decision-making, and social change.
Prereq: Six hours of social science or consent of instructor.
Specialty Support
3
Free Elective
3
Free Elective
3
Spring Semester
14 Credit Hours
AEC 445G
3
AEC 445G - INTRODUCTION TO RESOURCE AND ENVIRONMENTAL ECONOMICS
AEC 445G
3 credit hours
Economic analysis of the problems of assuring resource availability and environmental quality. Theoretical concepts and empirical tools for evaluating resource and environmental policy.
Prereq: "C" or better in ECO 201 or consent of the instructor.
SAG 490
3
SAG 490 - INTEGRATION OF SUSTAINABLE AGRICULTURE PRINCIPLES
SAG 490
**SAG 310 and SAG 490 satisfy the GCCR requirement for this major.**
3 credit hours
This course provides an intensive opportunity for students to integrate critical aspects of sustainability into a semester-long project. The project will involve research, design, and implementation phases, and students will present their work in both written and oral forms. This class will also allow students to gain a deeper understanding of a range of topics related to sustainable agriculture through field trips to local agriculture and food system entities, and hands-on workshops where skills and techniques are learned. Field trip and workshop topics will be determined by the students and instructor at the beginning of the semester. Additionally, students will gain first-hand experience in sustainable agriculture by taking a spring break study tour to visit exemplary agriculture sites in a region of the United States. This course comprises a portion of the Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK. A course fee is required, as indicated by notification during course registration.
Prereq: Senior standing in the Martin-Gatton College of Agriculture, Food, and Environment, SAG 210, SAG 310, SAG 397, and completion of CIS/WRD 110 and 111.
Specialty Support
3
Free Elective (5 hours)
5
Please login to http://myUK.uky.edu to access your major map and
personalized degree audit via the myUK Graduation Planning System (myUK GPS).
In addition to automatic and competitive scholarships from the University of Kentucky, our students are also eligible for a variety of awards from the college. With one of the largest college-based scholarship programs, we awarded nearly $1 million to our students during the 2022-23 academic year. These awards are based on a variety of criteria such as hometown, major, career goals, high school extracurriculars, and more.
The Martin-Gatton College of Agriculture, Food and Environment Living Learning Program (CAFE LLP) is open to all first-semester freshmen at the University of Kentucky.
Through field trips, professional development workshops and service programs, students in our LLP apply their knowledge and passion to global issues at the intersection of food, economics and environment. All students in this program will also enroll in connected courses, share study groups and have an assigned peer mentor - all to help with the transition to college life.
Should you choose, you can gain international experience while earning credit towards your degree. We offer a variety of study, research, intern, and service abroad programs for all budgets and comfort levels. Some students have even earned grants and scholarships to fully fund their international experiences.
These programs are designed to broaden your mind and introduce you to unfamiliar ways of thinking and living. Ultimately, these experiences will make you a more competitive applicant in the global workforce.
Pre-Med? Pre-Vet? Pre-Law?
Each year, many of our graduates attend professional schools in areas such as veterinary medicine, law, pharmacy, dentistry, and more. If you are interested in pursuing a similar path, we offer pre-professional advising services.
Our pre-professional advisors will assist you with:
Listing required courses for respective professional schools
Scheduling pre-professional courses alongside your major requirements
Suggesting supplemental coursework
Connections to student organizations, volunteer work, shadowing experiences, etc.
Students can join organizations and clubs to learn outside the classroom, gain valuable work experience and develop their leadership skills. Many of our Sustainable Agriculture students are involved in:
Environmental Science Club join like-minded students who share a common interest in all things environmental
UK Greenthumb engage in environmental activism on campus and beyond
Student Sustainability Council supervise the distribution of resources to responsibly advance the theory, practice and reality of sustainability
