Sustainable and Resilient Food Systems (MS)

University of Wisconsin-Stevens Point

Date Posted: Feb. 13, 2019
Submitted by: Claire Pope
Sustainability Topics: Curriculum, Food & Dining
Content Type: Academic Programs
Program Type: Master's Degree


Learn online and earn your Master of Science (M.S.) in Sustainable and Resilient Food Systems at the University of Wisconsin-Stevens Point. Gain expertise in sustainable food systems and innovative community development. Develop your skills to examine the food system, program planning and evaluation, community development, leadership and grant writing.

With a master's degree from UW-Stevens Point in sustainable and resilient food systems, students will develop skills to: support market structures that ensure access to safe, affordable, culturally appropriate and healthy food that meets current nutrition needs without compromising the ability of future generations to do the same promote fair working conditions and wages for producers and workers along the food chain minimize harmful environmental and health impacts of food production and distribution; including reduction of water usage, greenhouse gas emissions, synthetic fertilizer and pesticide applications and food waste empower communities to build resources and capacity to reach their sustainable food system goals and enhance food security (resiliency) advocate for food and agricultural policies that promote the production and consumption of healthy and sustainable foods develop programs that enable individuals to adopt healthy eating behaviors where they live, work, learn and play.

This master's degree program will open doors to a wide variety of careers in: federal agencies that create national nutrition and health policy (CDC, FDA, USDA) state and local agencies (Wisconsin Dept. of Health, Supplemental Food Programs, Dept. of Agriculture) nonprofit organizations (Farmer's markets, Community Supported Agriculture) urban planning and development, community development corporations (supermarket development, new farm enterprises) healthcare settings private practice education (Universities and colleges, Cooperative Extension, technical schools, cooking schools) nutrition programming in schools, fitness facilities, or health spas corporate wellness media