Bachelor of Sustainable Food and Nutrition

• Baccalauréat

  Diplôme

• Anglais

  Langue des instructions

• 4 années

  Années d’études

• À temps plein

  Mode d’étude

• 28 juin 2025

  Studies commence

• États Unis, Stevens Point

  Location

Share your passion for food from farm-to-fork (food production through consumption) and working on food-related issues at a community, national or international level in the sustainable food and nutrition program at UW-Stevens Point. If you are interested in addressing the food and nutrition needs of a community by building the pathways that make it easier for everyone to buy and eat healthier foods now and in the future, this is the program for you. At the same time, you create connections that support local farmers, reduce resource use, consider social and cultural integrity, and provide for more robust local economic growth. The SFN major allows students to choose an emphasis option in areas including business and economics, communication, food, natural resources or public health. This is a new major created in 2016 to meet the growing need for food system professionals who are able to effectively bridge multiple sectors of politics, agriculture, health science, community and the economy to build a more sustainable food system and find solutions for a more resilient world. You can help build innovative food and water systems for communities and impact the world. Your degree opens doors in food and nutrition jobs such as: • farm-to-school coordinator • nonprofit food and nutrition program manager •community garden coordinator •food policy manager •climate initiatives program officer •food market manager •youth education programmer •urban agriculture coordinator •community outreach coordinator •farmers market coordinator •foodservice manager •food or water policy researcher Students majoring in sustainable food and nutrition also have the opportunity to apply for early admission into two related graduate programs for a combined bachelor’s and master’s degrees (3+2): • M.S. in Sustainable and Resilient Food Systems • M.S. in Community and Organizational Leadership