《英国哥伦比亚大学农业科学系》

  • 来源专题:食物与营养
  • 编译者: 潘淑春
  • 发布时间:2004-12-20
  • As a Faculty of students, staff and faculty members we value: sustainable systems: All activities of the Faculty centre around sustainability, including research agendas, learning programs, administrative systems, human resources and budgets. All decisions we as a community make should be grounded in our efforts to be sustainable. Sustainability means different things to different people - to us it essentially means balancing ecology, economy and community to provide for a positive future for society. natural resources: protection of all natural resources with an emphasis on the care and conservation of land, meaning soil, water and air, including animal and plant genetic resources and biodiversity. food: the necessity to provide safe, nutritious and adequate food supply. health: focus our contributions on the determinants of health which are related directly to sustainable systems, to food supply, and to clean air, water and soil. environment and community: Whatever the human enterprise, activities are connected to the land and have to do with individuals, their environment and community. Human interactions and issues of social justice and rights are part of the whole ecosystem and therefore are essential ingredients to sustainability. Human capital is a key resource for managing sustainable systems. excellence: All activities of the Faculty aim for excellence. Excellence will serve as an important criterion as we monitor our progress and focus Faculty resources. flexibility and responsiveness: Over time the Faculty must be able to move with changing contexts and be flexible and responsive in its evolution.
  • 原文来源:http://www.agsci.ubc.ca
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