Innovation is not just about creating new things – often it is about creating new value. This course explores our culinary choices/practices and their impact on our pleasure, health, and the well-being of the planet. The first section of the course will look at food service professionals and establishments who are recognized for their efforts in the field of sustainability. We then move on to sourcing and utilizing food products. For this, we look at the basic physical characteristics of foods, which assists us in understanding what makes food products healthful and sustainable. We’ll wrap up with an investigation of strategies for reducing food waste and going carbon neutral. This course will include videos, interviews, readings, and reflective activities, which will encourage students to view additional possibilities for their future endeavors.
For MPS in Sustainable Food Systems students: Exploring San Francisco Bay Area Food Systems (MSFS-501A), Sustainability and Climate Change (MSFS-500), Local, Regional, and Global Food Systems (MSFS-510), Race, Class, and Justice from the Field to the Table (MSFS-520), Sustainable Agriculture (MSFS-530), Exploring Hudson Valley Food Systems (MSFS-501B)
For MPS in Food Business students: Orientation and Cohort Formation (MFBS-501A), Science of Food Systems (MFBS-510), Ethical Leadership in the Food Business (MFBS-530), Business Fundamentals (MFBS-500), Design Thinking for Food (MFBS-520), Framing the Business Playbook (MFBS-501B)
For MPS in Sustainable Food Systems students: Sustainable Diets and Public Health (MSFS-540)
For MPS in Food Business Students: Food Industry Organizational Management (MFBS-542)