Gigi Richard

Module 4: Food and Water part of Future of Food
In this module, students will be introduced to the connections between water and agriculture. The first part of the module (4.1) explores how water is essential for growing food and how water is embedded in all of ...

Capstone Project Stage 1 part of Future of Food
The goal of the Future Food Scenarios capstone project is for the students to investigate the food systems in a particular region in depth, and in particular to identify the current situation, determine the ...

Module 12: Capstone Stage 5 part of Future of Food
Module 12 is comprised of Stage 5 of the semester-long capstone project. In Stage 5, students compile, organize, summarize and synthesize the data and information they've collected through the semester about ...

Unit 9. Planning and Decision-Making part of Water Sustainability in Cities
Unit 9 is a group activity that requires students to apply the material they have learned in Units 1–8 in an urban water system design project. Students are presented with a scenario and are required to select ...

Unit 7. Low Impact Development and Green Infrastructure part of Water Sustainability in Cities
Unit 7 continues the use of the CME Building Case Study to explore water sustainability in the context of a building. The activity is extended to the catchment level, and a new tool for catchment level storm water ...

Unit 1. Module Introduction part of Water Sustainability in Cities
Unit 1 introduces the Water Sustainability in Cities Module. The content establishes the foundational definitions of sustainability, sustainable development, and water sustainability in cities. Key sustainability ...

Unit 5. Net Zero Water Buildings part of Water Sustainability in Cities
Unit 5 addresses the concept of Net Zero Water of buildings. Net Zero Water can be defined in different ways. For this module it means a building's water needs are supplied 100% from harvested rainwater or ...

Unit 4. Urban Landscapes and Water Use part of Water Sustainability in Cities
Students are introduced to evapotranspiration (ET) and how ET varies with meteorological factors and plant factors. A pre-class video and worksheet introduce students to estimating landscape water needs from ET and ...

Unit 6. Rainwater Harvesting part of Water Sustainability in Cities
Unit 6 covers the preliminary design of a rainwater harvesting unit. Pre-class assignments provide background on rainwater harvesting. An active learning exercise steps student teams through the process of sizing a ...

Section 3: Systems Approaches to Managing our Food part of Future of Food
Authors of this section are Heather Karsten, Pennsylvania State University, and Gigi Richard, Colorado Mesa University Summary and Overview In this section: Module 7: Soils and a Systems Approach to Soil Quality ...

Capstone Project Stage 3 part of Future of Food
Stage 3 of the semester-long Future Food Scenarios capstone project requires students to demonstrate progress toward completion of their regional Future Food Scenarios using additional information that focuses on ...

Capstone Project Stage 2 part of Future of Food
Stage 2 of the capstone project requires that students demonstrate progress toward completion of their regional Future Food Scenarios capstone project. Stage 2 is completed following Modules 4, 5, and 6, where ...

Gigi Richard: Using in GEOL 196 Topics: The Future of Food at Colorado Mesa University part of Future of Food
I piloted The Future of Food as a science essential learning course for non-majors taught in a hybrid or blended setting. We met in person once per week and the remainder of the course material delivery was online. The students from a diverse group were excited about it, but were particularly challenged by the amount and variety of science concepts that were new to them. To alleviate some challenges, I spent more time in class discussing the topics to help them clear up any pre-class assignments confusion. The semester-long capstone project is the highlight of the course. Students explore concepts in the context of an assigned food region and along with the capstone projects, they enjoyed eating foods from the capstone regions.

Addressing Water Resources and Sustainability in Upper Level Courses part of Earth Educators Rendezvous:Previous Rendezvous:Rendezvous 2017:Program:Afternoon Mini Workshops
This workshop will provide an opportunity for participants to discuss, develop, and share ideas on addressing water resources and sustainability in undergraduate courses. Participants will be introduced to water ...