Sustainable Food Systems
Stetson's Sustainable Food Systems minor explores the environmental, social and economic forces that shape how food is grown, distributed and consumed. Through an interdisciplinary curriculum, you'll examine topics such as agriculture, nutrition, public health, food policy, environmental sustainability and food justice while developing the skills to create more equitable and resilient food systems.
Why Sustainable Food Systems at Stetson University?
Stetson's Sustainable Food Systems minor goes beyond the classroom by connecting you with community partners through the required FOOD 102 practicum. During a semester-long placement, you'll work on real food system challenges, gaining practical experience that prepares you for careers in sustainability, public health, environmental organizations and community development.
The curriculum brings together faculty and coursework from environmental science, communication, nutrition, public health, chemistry and the humanities, reflecting the interdisciplinary nature of today's food systems. By learning to evaluate complex issues from multiple perspectives, you'll develop the collaborative and analytical skills needed to address food security and sustainability challenges.
Related Programs:
“The food that you grow and the food that you buy changes the world.”
— Sarah Cramer, PhD
Career Outcomes
This program prepares you to pursue a variety of careers, including sustainability, community food security, public health, environmental studies, food operations and more, ranging from extension education to farm-to-table sustainability consulting. Career paths include:
- Sustainability Consultant and Food Systems Analyst
- Community Food Security Specialist
- Public Health and Nutrition Professional
- Environmental Studies and Food Policy Researcher
- Farm-to-Table and Agricultural Educator
- Food Operations Manager and Extension Educator
Meet the Faculty
As you begin your journey, you will work with some of our distinguished faculty and dedicated professionals who will provide you with personal attention and expert guidance to help you thrive academically and professionally.
- Wendy Anderson, PhD, Vanderbilt University
- Sarah Cramer, PhD, University of Missouri
- Jason Evans, PhD, University of Florida
- Asal Johnson, PhD, Florida State University
- Ronette Lategan-Potgieter, PhD, University of the Free State-South Africa
- Tara J. Schuwerk, PhD, Arizona State University, Director of Sustainable Food Systems
- Ben Tanner, PhD, University of Tennessee
EXPERIENTIAL LEARNING
At Stetson, learning goes beyond the classroom. You'll have opportunities to build real-world experience through internships, research, community engagement and other experiential learning opportunities.
HATTER READYFrequently Asked Questions
No. It is only a minor.
Yes. FOOD 102 is a semester-long practicum with a community partner. Hatter Harvest and Campus Dining Services sustainability initiatives are also available.
Stetson offers merit scholarships, need-based grants, federal and state aid, work-study, and program-specific awards. More than 98% of Stetson students receive some form of financial aid.
An on-campus garden project that provides practical gardening skills and collaborates with the Gillespie Museum to support biodiversity.
The minor complements majors in Environmental Science, Biology, Public Health, Chemistry, Communication and Media Studies, and English.
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