In conjunction with the dramatic expansion of Roosevelt’s RUrbanPioneers Community Garden in Schaumburg this spring, the Sustainability Studies Program is offering an innovative hybrid section of its most popular course, SUST 230 Food, that will feature a first-ever opportunity to combine academic study with hands-in-the-dirt work in the garden.
Taught by popular SUST and PLS professor Maris Cooke, SUST 230 Food meets online plus on five Saturdays from 10am-4pm from June 1st through 29th, and combines traditional academic scholarship with experiential/service learning at the newly expanded RUrbanPioneers Community Garden at RU’s Schaumburg Campus. Produce from one of these garden plots will be donated to the nearby Hanover Township Food Pantry.
SUST 230 Food this summer is a tremendous opportunity to learn about food production, consumption, and policy in a hands-on way that will help expand Roosevelt’s urban farming momentum and make a positive difference in the NW suburban community.
As this May 7th article in the Daily Herald recounts, RU’s expansion of its community garden in its 2nd year is an important contribution to linking sustainable development in the city and suburbs, and closing the loop between the food waste generated (in this case) by RU’s downtown Chicago dining center and the newly-cultivated soils of the Schaumburg Campus garden.