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 J. 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 as listed below. Two of the courses must be upper-level (numbered 3000 or higher). Only one course can be from the major.

Upper-Level Courses
COMM 3500Environmental Issues, Communication, and the Media4
ECON 3404International Food Economics and Policy4
ENTR 4506Advanced Studies in Social Enterprise4
ENVR 3300
and ENVR 3301
Geographic Information Systems
and Lab for ENVR 3300
5
ENVR 4515Sustainable Development4
PHTH 5280Food, Food Policy, and Health3-4
POLS 3410Nontraditional Security Issues4
PPUA 4701Food Systems Sustainability, Health, and Equity Practicum4
PPUA 5263Geographic Information Systems for Urban and Regional Policy3
PPUA 5270Food Systems and Public Policy3
Additional Courses
ENTR 2206Global Social Enterprise4
ENVR 1101Environmental Science4
ENVS 2342Eating and the Environment4
HIST 1201First-Year Seminar4
HSCI 1106Contemporary Issues in Nutrition4
INSH 1102Food in Contemporary Context4
PHIL 1185The Ethics of Food4

GPA Requirement

2.000 GPA required in the minor