Environmental Studies

The Department of Environmental Studies focuses on environmental conservation, ecosystems, biodiversity, and sustainable development.

3 semester credits. This course examines the aim of environmental design to connect technology to human needs in terms of biological and psychological perspectives. Topics introduce students to the fundamentals of product design practices through lessons on meeting human criteria while considering sustainable principles. Students learn how to use nature as the inspiration for generating new ideas regarding product features, optimize design strategies, and understand the strategic role of product design in manufacturing. Coursework and assignments will engage students in traditional and digital media methods as well as communications-focused activities. Visits to “green” places in Florence, case study analysis, and interior and exterior design projects will enrich the students’ competence and provide fresh perspectives.

3 semester credits. The second level of design by nature further challenges the notions and concepts related to uniting human needs, the environment, and design principles. Students gain the competency and strategies to develop new ideas and cultivate the tools utilized in the field of design with a focus on those that are directly applicable to sustainable product design. Relevant eco-design and sustainability strategies such as alternative materials and technologies are investigated and applied through specific assessments. This class includes experiential learning with CEMI. Prerequisites: Design by Nature I or equivalent.

3 semester credits. This course will provide insight into how plants can enhance the physical, visual, and social environment. The use of ecological principles in developing sustainable, low-maintenance landscape systems will be addressed. Students will be introduced to classification, nomenclature, and the variety of ways in which plants affect and interact with the environment.

3 semester credits. Where does our food come from? How is it grown? What is actually in the food we eat? These are all important questions that we don’t always want to know the answer to. Food justice is a social movement that examines the ethics of food production and food distribution, access to food, and the policies that are often a silent ingredient in our meals. Organic foods, farming, labor wages and practices, food supply distribution and waste, and sustainability are among the themes to be examined in this course. How food systems impact the health and well-being of individuals and communities, political policies and their role in food distribution in developed and developing countries, and the consequences of globalization on food ethics will be addressed through hands-on workshops, visits, and in-class discussions. A special emphasis will be placed on the cultural aspects of food supplies, the Italian traditions of food production and consumption, and the darker roles represented by food in organized crime and immigration.

4 semester credits. Where does our food come from? How is it grown? What is actually in the food we eat? These are all important questions that we don’t always want to know the answer to. Food justice is a social movement that examines the ethics of food production and food distribution, access to food, and the policies that are often a silent ingredient in our meals. Organic foods, farming, labor wages and practices, food supply distribution and waste, and sustainability are among the themes to be examined in this course. How food systems impact the health and well-being of individuals and communities, political policies and their role in food distribution in developed and developing countries, and the consequences of globalization on food ethics will be addressed through hands-on workshops, visits, and in-class discussions. A special emphasis will be placed on the cultural aspects of food supplies, the Italian traditions of food production and consumption, and the darker roles represented by food in organized crime and immigration. This course includes service learning hours within the Florentine Community. Service learning is a method that incorporates intentional learning with service to the community, in which the service component functions as a reflection on classroom learning for all tasks performed. In addition to regular class hours, students will be involved in a volunteer project for the entire session that integrates them in the local community in order to remove barriers and gain a sense of social responsibility. The acquisition of new skills and knowledge obtained in the service learning environment outside the classroom will enrich the learning experience and contribute to personal and emotional growth, as well as cultural consciousness, to develop a greater sense of a global citizenship and sensitivity to the needs of others. Students are guided through the experience by the non-profit association supervisor and the service learning coordinator to enhance outcomes both inside and outside the classroom. The contribution to the association is not only crucial to a deeper understanding of course topics but also allows for a greater sense of belonging in the community, allowing for students to acquire a heightened awareness of emotional intelligence that enhances the classroom learning experience.

3 semester credits. This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its green urban areas. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language. This course includes an Italian language component for beginning-level students. SLC (Studies with a Language Component) represents an engaging approach to learning that embraces a multi-disciplinary application of cultural education methods. This stimulating approach broadens students’ understanding of their studies and creates a link between their academic careers and the local cultural environment which surrounds them. Through SLC courses, students learn notions of Italian language and terminology as a bridge to better understand and appreciate Italy’s modern, multifaceted society. By being exposed to the Italian language, Students discover different elements of Italian communication and culture and learn the linguistic fundamentals that enable them to engage in simple, everyday conversation. While doing so, they examine the sociological and pedagogical aspects of Italy such as society, politics, education, family, geography, and the environment. SLC is a learning methodology that integrates theory with practice: students learn the culture and language of Italy in class, then experience what they have learned through interaction with the local communities within the city of Florence and its neighborhoods. Diverse student populations benefit from this educational approach. The approach of this course is based on experiencing the city of Florence as the academic space for learning and engagement. Classes are not held in a traditional, frontal-style setting; each lesson is carefully mapped for curricular content and featured locations: lectures, observations, exercises, analysis, and reflections on presented topics are held in relevant sites that are accounted for in the academic planning, syllabus, and related course material. Coursework and submissions will be regularly assessed on the course site platform through daily assignments in addition to exams, papers, and projects. Learning through the on-site classroom approach fosters a deeper understanding of the cultural environment of Florence and how it is related to the subject of study represented by the course, and allows the overall experience to contribute to the students' academic and personal enrichment.

3 semester credits. This course offers an innovative way to learn the Italian language and develop environmental consciousness while exploring Florence and its surroundings. Through the study of the relationship between humans and nature, the human role in ecology, and the sustainable management and conservation of natural resources, students will learn basic Italian vocabulary and usage in the form of experiential learning. The course aims to develop four basic Italian language skills (reading, writing, listening, and speaking), while providing experiences and on-site lessons aimed at expanding the connection between individuals and the natural world and developing sustainable lifestyles. Each topic, excursion, and experience will be supported by a structured class of Italian language, providing a great opportunity to explore Florence, its parks, its people, and its traditions from a new perspective while learning and practicing the Italian language. This course includes an Italian language component for beginning-level students. SLC (Studies with a Language Component) represents an engaging approach to learning that embraces a multi-disciplinary application of cultural education methods. This stimulating approach broadens students’ understanding of their studies and creates a link between their academic careers and the local cultural environment which surrounds them. Through SLC courses, students learn notions of Italian language and terminology as a bridge to better understand and appreciate Italy’s modern, multifaceted society. By being exposed to the Italian language, Students discover different elements of Italian communication and culture and learn the linguistic fundamentals that enable them to engage in simple, everyday conversation. While doing so, they examine the sociological and pedagogical aspects of Italy such as society, politics, education, family, geography, and the environment. SLC is a learning methodology that integrates theory with practice: students learn the culture and language of Italy in class, then experience what they have learned through interaction with the local communities within the city of Florence and its neighborhoods. Diverse student populations benefit from this educational approach.

3 semester credits. One week of on-site field learning at an Italian farm before session start. Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.

3 semester credits. Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures will be complemented by visits, food tours, tastings, and cooking labs.

6 semester credits. One week of on-site field learning at an Italian farm before session start. Upon completion of the field learning week, the course continues as a regular academic session in Florence. Considering the renewed global interest in local sourcing and the growth of Km0 practices (locally produced), the study of sustainable food systems is an essential component in the education of an ethically-minded food industry learner. The course takes its cue from the Italian example based on regionalism and the table as an expression of local territories, and how these factors have influenced the national food industry. It analyzes the industry and the production of food (fish, meat, dairy, fruit, vegetables, and grains) and focuses on packaging, traceability (labels), and distribution while exploring the social aspect of the food supply chain. Sustainability principles will be analyzed, as well as case studies in Italian food and beverage service and retailing. A strong focus is placed on seasonality, food policies, and food education. The course objective is to provide students with a solid conceptual framework in order to analyze the Italian food industry and the food production system from a sustainable perspective. Through the understanding of the broader concept of sustainability, students will be able to explore the social, economic, and environmental implications of food production and consumption and to identify the global threats in terms of public health. Students will develop critical skills by analyzing sustainability as active citizens, consumers, and entrepreneurs. The analysis and rethinking of economic, social, and agricultural alternatives in the current food production system will also be developed. Lectures in Florence will be complemented by visits, food tours, tastings, and cooking labs. This class includes field learning hours. Field learning is a method of educating through first-hand experience. Skills, knowledge, and experience are acquired outside of the traditional academic classroom setting and may include field activities, field research, and service learning projects. The field learning experience is cultural because it is intended to be wide-reaching, field-related content is not limited to the course subject but seeks to supplement and enrich academic topics. Students will have the opportunity to integrate theory and practice while experiencing Italian culture, art, and community within the Italian territory. Faculty will lead students in experiencing Italian culture through guided projects and field experiences as planned for the course. Field learning will be developed through classroom preparation, follow up projects, and guided learning outcomes. Field learning will provide students with the opportunity to develop skills and appreciate the multifold components of Italian Culture through direct experience. Field education will advance student learning as a relationship-centered process.