Mary Kiernan, Minor Coordinator
522C White Hall
The 18-19 credit minor in Sustainable Food Enterprises is for students interested in a career in the food industry including creating, marketing and managing events such as conferences and workshops. The minor is designed to provide students with a core set of courses in food safety (ServSafe and Hazard Analysis and Critical Control Points), restaurant and food service operations, feeding people on a large-scale and operational and policy aspects of the food service industry. The senior-level course on Food Enterprises is designed specifically around the concepts of “impact investing” and “social entrepreneurship” or structuring firm operations to promote positive social outcomes.
In addition, students may choose from a set of food economies courses focused on labor issues, food enterprises as urban development strategies, establishing and operating emergency feeding systems, and food cooperatives and values-based certification systems (e.g., organic, fair trade, social justice) in the food industry. Finally, students can choose from a set of business courses to acquire skills around marketing, entrepreneurial firms or organizing events of various types.
The minor is open to all students. To be admitted to the minor, students must submit a Declaration of Minor form to their academic advisor, the minor coordinator and their home college dean’s office.