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.
Complete all courses listed below unless otherwise indicated. Also complete any corequisite labs, recitations, clinicals, or tools courses where specified.
Required Courses
| Code | Title | Hours |
|---|---|---|
| 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 Policy | ||
| Geographic Information Systems and Lab for ENVR 3300 | ||
| Food Security and Sustainability | ||
| Integrated Studies in Social Innovation and Entrepreneurship | ||
| Food Systems Sustainability, Health, and Equity Practicum | ||
| Geographic Information Systems for Urban and Regional Policy | ||
| Food Systems and Public Policy | ||
| Additional Courses | ||
| Environmental Science | ||
| Contemporary Issues in Nutrition | ||
| Global Social Enterprise | ||
| Food in Contemporary Context | ||
| The Ethics of Food | ||
GPA Requirement
2.000 GPA required in the minor