Food Systems Sustainability, Health, and Equity, Minor

The minor in food systems sustainability, health, and equity is an interdisciplinary exploration of the contemporary food system, with particular attention to how the system evolved; its diverse societal, health, and environmental impacts; and ideas for making the food system more sustainable, healthy, and equitable for all.

For more information, contact the program director, Professor Christopher Bosso, 360K Renaissance Park, c.bosso@northeastern.edu

Complete all courses listed below unless otherwise indicated. Also complete any corequisite labs, recitations, clinicals, or tools courses where specified.

Required Courses

Complete four courses from the list below. Two of the courses must be upper-level (numbered 3000 or higher). Only one course can be from the major.16-17
Upper-Level Courses
International Food Economics and Policy
Advanced Studies in Social Enterprise
Geographic Information Systems
and Lab for ENVR 3300
Food Security and Sustainability
Sustainable Development
Food Systems Sustainability, Health, and Equity Practicum
Geographic Information Systems for Urban and Regional Policy
Food Systems and Public Policy
Additional Courses
Fisheries Biology, Policy, and Conservation
Global Social Enterprise
Environmental Science
Contemporary Issues in Nutrition
Food Justice and Community Development
Food in Contemporary Context
The Ethics of Food

GPA Requirement

2.000 GPA required in the minor