How do the choices consumers make influence the sustainability of the food system? How does the food system in turn influence our choices and our health?

The Sustainable Food Systems Option emphasizes health and consumer issues related to food production and other sectors of the food system. The option draws from

• food and nutrition
• family and consumer sciences
• environmental sciences, plant sciences, and ecology
• sociology and political science

with hands-on experience in culinary fundamentals and management, organic gardening, and independent research projects.

Internships in food processing, food cooperative management, alternative food distribution systems, and small business operations prepare students for careers in these areas.

Other career paths include public health, food and nutrition policy and education, community nutrition, community food security, culinary arts and management, community-supported agriculture, and others.

Where does our food come from? Can we improve its quality and nutritional value? Can we sustainably maintain production levels and yet protect our natural resources? Are local food systems a viable alternative to corporate agricultural production? Can bioenergy crops reduce our use of fossil fuels and lessen carbon dioxide emissions?

To address such questions, the Sustainable Crop Production Option draws from

• soil fertility, plant physiology, and pest management
• greenhouse production
• small business management, in both large- and small-scale food and bioenergy production systems. 

This option prepares students for careers in conventional and organic farming, seed, fertilizer, and chemical industries, and pest management; as crop production specialists and managers of local food organizations; with banks and other lending institutions; and in the Cooperative Extension Service, state and federal agencies, and private or nonprofit organizations.