Sustainable Food Systems
Explore the world of food from seed to table, and help grow a better food system for us all.
Academic and public interest in food, agriculture and sustainability have never been greater, and it is an exciting time to join the conversation about our food system through the Sustainable Food Systems minor. Though everybody eats, we rarely stop to investigate why we eat what we do, how our food is grown or why some people may not have the same access to food we enjoy. With this interdisciplinary minor, you will engage with multiple academic and practical perspectives on topics within food and agriculture while working to solve problems in our food system to create a more sustainable, equitable and healthy food future for all.
Sustainable food systems is an interdisciplinary academic program with partners across campus and throughout the region. In our classes, you will learn about a variety of topics including agricultural production, food and the environment, nutrition and public health, food communication and media, food policy, food history and much more! Through our interdisciplinary approach to food systems education, you will develop skills of critical analysis that enable you to examine the complex food system on which we all depend from multiple perspectives.
Most importantly, our curriculum encourages you to critically examine your own participation in the food system and empowers you to become activists for positive food system change. Hands-on, experiential learning is a central part of the sustainable food systems program. You can participate in the on-campus garden project, Hatter Harvest, or learn about sustainability initiatives in Campus Dining Services. Through the FOOD 102 practicum course, all sustainable food systems minors spend a semester with a community partner working to change the food system for the better.
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Our experienced and successful faculty will help guide you through the journey of our program.
- Tony Abbott, Ph.D., University of Minnesota
- Wendy Anderson, Ph.D., Vanderbilt University
- Nancy Barber, M.F.A., University of Florida
- Shawnrece Campbell, Ph.D., Kent State University
- Sarah Cramer, Ph.D., University of Missouri
- Cathy Day, Ph.D., University of Wisconsin-Madison
- Jason Evans, Ph.D., University of Florida
- Ramee Indralingam, Ph.D., University of Florida
- Asal Johnson, Ph.D., Florida State University
- Ronette Lategan-Potgieter, Ph.D., University of the Free State-South Africa
- Tara J. Schuwerk, Ph.D., Arizona State University, Director of Sustainable Food Systems
- Ben Tanner, Ph.D., University of Tennessee
Stetson University’s interdisciplinary sustainable food systems program prepares you to take a whole-systems perspective to food and society. Our program is built from diverse fields such as environmental sciences and studies, communication and media studies, nutrition, English, public health and chemistry. This approach appropriately situates students to gain a much-desired understanding of the concepts related to our contemporary food systems and gain employment in such areas as
- community food security and food justice
- food nutrition and community nutrition
- public health
- environmental studies
- food operations and distribution
- extension education
- food enterprise
- food marketing
- food supply chain design and/or management
- community organizing for food issues
- food, farm, nutrition and food security policy
- farms, greenhouses, gardens and/or orchard management
- food system mapping
- farm-to-table sustainability consulting