Sustainable Food Systems

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Requirements


Description

Food is such a critical part of daily life. Explore topics in this concentration such as sustainable agriculture, improving access to quality food, the impact food has on health, and how policy impacts these systems to learn more about the sustainability of food systems and opportunities for creating positive change.

Food and sustainability are becoming increasingly relevant issues to employers in fields across the public and private sectors. Food systems can be complex and particularly vulnerable to multiple threats. This concentration in sustainable food systems allows students to gain a general understanding of these complex systems and lays the groundwork for them to create positive change.

In two required courses, students learn the fundamentals of sustainable food systems and what shapes a sustainable plate. Students also have the opportunity to take food systems electives from diverse academic units that are also addressing challenges to food system sustainability. It encourages students to cover a breadth of topics and perspectives related to food system issues such as sustainable agriculture, food justice and sovereignty, agriculture policy and governance, agribusiness, food systems leadership, and food culture.

Students will have a strong orientation towards problem solving and systems thinking and will demonstrate proficiency in critical, analytical and creative thinking by developing, communicating and applying practical solutions to food sustainability challenges. Students also will be able to assess and analyze the role of culture and society in shaping food systems.

Requirements:

  • Students must complete 18 credit hours (12 of which must be upper-division) of the specified courses with a grade of "C" (2.00) or better in each course.
  • At least 12 credit hours must be taken at ASU.
  • Prerequisite courses may be needed in order to complete the requirements of this concentration.
  • Any 498 courses must be taken with the topic indicated.
     

     

    Required Core
    SFS 215: Fundamentals of Sustainable Food Systems (SUST)  3
    SFS 216: The Sustainable Plate (SUST)   3

     

     

    Culture and Ethics
    ASB 300: Food and Culture (SOBE)
    BIO 324: Environmental Ethics (SUST)
    GPH 314: Global Change (SUST)
    HSC 355: Eating for Lifelong Health (SOBE)
    ITA 350: Food and Culture: The Mediterranean Lifestyle in Italy
    NTR 348: Cultural Aspects of Food (GCSI)
    NTR 353: The Western Diet
    NTR 448: Community Nutrition
    PLB 302: Plants and Civilization
    PUP 498: Urban Food Systems
    SOS 327: Sustainable Food and Farms
    SOS 370: Ethics of Eating (SUST)
    SOS 498: Indigenizing Food Systems

     


    Science and Society Electives
    ABS 434: Soil Ecology
    AGB 302: International Management and Agribusiness (GCSI)
    AGB 321: Agribusiness Sales and Marketing
    AGB 414: Food and Agribusiness Policy Issues
    AGB 452: Global Food and Agricultural Trade
    AGB 456: Food Product Innovation and Development
    BIO 320: Fundamentals of Ecology
    NTR 344: Nutrition Management and Leadership
    SOS 326: Sustainable Ecosystems
    SOS 328: Sustainability and Enterprise
    TDM 481: Sustainable Food Management in Tourism
     

YEAR

2025-26

CAMPUS

Online

ADVISING

Interdisciplinary Studies Advising
cisa.asu.edu/advising
All appointments:
480-965-4464

Downtown Phoenix
Arizona Center, Suite 380

Polytechnic
Santa Catalina Hall

Tempe
Urban Systems Engineering

Online
480-965-4464

DARS CODE

SUFSUEMPH

COLLEGE/SCHOOL

College of Global Futures

CONCENTRATION CONTACT

School of Sustainability | WCPH 4th floor
cgfadvising@asu.edu
480-727-6963