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UVA Courses Taught By Tanya Denckla Cobb
Here is a list of courses taught by Tanya Denckla Cobb through the Department of Urban and Environmental Planning in the School of Architecture.
For more information about any of these courses, please email us!
Food System Planning: a series of 3 courses
Department of Urban and Environmental Planning
School of Architecture
Taught by
Timothy Beatley, Teresa Heinz Professor of Sutainable Communities
Tanya Denckla Cobb, Assistant Director, Institute for Environmental Negotiation
LINK TO ENGINEERING SCHOOL course on food: podcasts, resources, and local information
Denckla Cobb and Beatley have worked in partnership since 2006 to offer graduate-level courses in community food system planning, an emerging and cutting edge field within planning that is commanding greater national attention every year.
Recognized by the American Planning Association, community food system planning involves examining all aspects of a community food system – production, distribution, consumption – local and state policies – public, private and nonprofit sectors.
The goal of community food system planning is to build sustainable linkages between farmers and consumers, fostering a supply of healthy, fresh food available to all, including low income populations, in a way that supports sustainable and economically viable farming.
The course series starts from the assumption that food—its availability, quality, and the impacts associated with its production—ought to be a primary local planning concern. Having a safe and secure food production and distribution system is an essential kind of local infrastructure, as important as water and sewer systems, roads and schools and other more conventional forms of community infrastructure. There is, moreover, a positive trend in the direction of planning for food, and this course builds on this growing interest and literature and body of planning practice.
Three separate courses are available.
Each course is a Planning Applications Course (PLAC), in which students take on semester-long team projects that apply planning skills to real community issues. Students incorporate community engagement into their projects, learning from community members to inform and shape their project findings and recommendations. Student projects are demanding, requiring self-discipline, creativity, ingenuity, and perseverance.
Each year, Beatley and Denckla Cobb select a specific focus for the course projects, as well as require other side projects such as developing case studies, or participating in the national hunger survey, or creating food heritage videos.
FSP, PART I: ASSESSMENT - PLAC 569
Part I (PLAC 569), engages students in conducting an assessment of the local Charlottesville regional food system. The first preliminary assessment was completed in Spring 2006.
Links to student work:
2006 Class
• preliminary assessment of the Charlottesville regional food system
Click here for the PDF report
2009 Class
• The class developed indicators and benchmarks for assessing how well a community system is doing, and applied them to the Charlottesville region to measure how well we’re doing.
• Final presentations to the community
o Land Need for Producing Food
o Farm Labor System
o Low Income Access
o Emergency Food Network
• Final reports (with far more information and detail than the presentations)
o Land Need for Producing Food
o Farm Labor System
o Low Income Access
o Emergency Food Network
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FSP, PART II: POLICY - PLAC 570
Part II (PLAC 570) engages students in undertaking specific projects that will deepen understanding of the impact of local regulatory policies on food systems, and also lead to specific recommendations for policies that can remove barriers or facilitate a more secure and sustainable food system.
Links to student work:
2007 Class
• Encouraging More Farmers
• Facilitating Farm to School Virginia Schools and Local Food
• Enabling/ Creating a UVA Farm
• Encouraging Urban Farming
• Increasing Local Access to Local Food
• Expanding Distribution Outlets for Local Food
• Fostering Local Wineries Access to Local Food
2010 Class (coming soon!)
• The 2010 class will build on the work of previous classes to develop specific policy proposals for local comprehensive plans.
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FSP, PART III: GLOBAL-LOCAL CONNECTION - PLAC 555
Part III (PLAC 555), is a global health course that looks at healthy communities through the lens of healthy food systems. Students learn from case studies of food systems in cities and villages throughout the world, and also examine the global-local connections of our regional food supply. Student projects identify specific ways to strengthen the local food system, as well as ways that the local food system might strengthen its global ties through fair trade, microfinancing, or other means.
Links to student work
2008 Class
• Glocal Connections: an analysis of the global-local inputs into segments of the Charlottesville region food system, including analysis of:
o A local farm.
o Two local food distributors.
o Two local restaurants.
o The University dining system.
o JABA senior food system.
o Blue Ridge Area Food Bank.
Click here for the final student PDF report
2011 Class (coming!)
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National Preservation Institute Seminars Taught by Tanya Denckla Cobb
Laws and regulations related to cultural and natural resources often require participatory processes that can be mired in conflict and misunderstanding. Projects frequently can be more effectively navigated when stakeholders use collaborative processes to identify and resolve problems during consultation. Learn how to design and manage a collaborative process and how to use a range of tools associated with negotiation and consensus building through participatory role-plays, interactive exercises, and case studies.
Confirmation of registration is sent out to registered participants one month prior to the seminar date. The confirmation includes the seminar location, hours, and a list of conveniently located hotels. Seminars generally are held from 9 a.m. to 5 p.m. Registration is recommended at least 6 weeks prior to the seminar to secure a place and to avoid cancellations due to low enrollment.
For more information, go to http://www.npi.org/
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