Sustainable Food and Nutrition Major (BA) (4+1 Track)

The BA in Sustainable Food and Nutrition (SFN) prepares graduates to support sustainable food systems that address nutritional needs and preventable diet-related health conditions, working primarily within communities to ensure meaningful connections among regional food economies, natural resources stewardship, and health and wellness. The goal of the program is to provide you with a structured set of educational experiences that will develop student competencies in terms of critical thinking, problem-solving, systems analysis, inter-cultural knowledge, tolerance and respect, and community development. The SFN major directly attends to three focus areas by partnering with community and private entities to foster a resilient regional food system that will promote healthy nutrition and a diversified economy and also build upon the sustainable leveraging of natural resources to further the agricultural legacy of the Central Wisconsin region. The program emphasizes principles and practices in sustainability through required coursework in natural resources, local food systems, and community nutrition. Practicum experiences in community organizations will build critical thinking and creative problem solving skills.

To graduate from UWSP with the SFN degree, students must earn a minimum of 120 credits, satisfy all major requirements and complete the General Education Program (GEP) requirements.