Sustainable Food and Nutrition

Phone: 715-346-2830


Phone: 715-346-2830

Choose Sustainable Food and Nutrition at UW-Stevens Point

Responding to the needs of our community, the University of Wisconsin-Stevens Point launched a new sustainable food and nutrition major, starting fall 2016. Share your passion for food and address the nutrition needs of a community by building the pathways that support low impact food systems while enhancing health and wellness now and in the future.

​In addition to a foundation in food, health and sustainability, you will build critical thinking, applied problem solving and communication skills through interdisciplinary experiences in community agencies dedicated to local economic development, sustainable food systems and health promotion across the lifespan.

Sustainability is a pillar of our culture at UW-Stevens Point. In fact, UWSP was one of nine universities in the country to be name a 2017 U.S. Department of Education Green Ribbon School.

As a sustainable food and nutrition student, your interest in food from farm to fork and work on food-related issues will make an impact on the health of citizens and local economies and ecosystems.

Students majoring in sustainable food and nutrition
have the opportunity to apply for early admission into either of the two graduate programs offered by the School of Health Promotion and Human Development: Master of Science in Sustainable and Resilient Food Systems (SRFS) or Master of Science in Community and Organizational Leadership (COL).

Career opportunities in Sustainable Food and Nutrition

​Upon completion of the major, potential job opportunities may exist within community and community health organizations, university extension offices, policy and economic development, agricultural support initiatives, environmental support organizations, food industry, food assistance programs and various branches of government.

Building your résumé

The SFN major allows students to choose an emphasis option in areas including business and economics, communication, food, natural resources or public health. This gives you an opportunity to gain knowledge and experience in your area of interest while giving you the chance to begin building your expertise.

For example, our school owns and operates the CPS Café in the College of Professional Studies (CPS) Building that serves as our Food Service Management Lab. For students who choose the food emphasis, additional courses in foodservice and foodservice management challenge you to incorporate local foods into recipes. The CPS Café gives you the chance to learn all aspects of food-service operation and environmentally friendly management.

Some classes will be in our state-of-the-art food lab where you’ll enjoy hands-on cooking experiences and take on relevant real-world challenges such as testing and modifying recipes and analyzing the nutrient content of foods. Students work with restaurants, schools and organizations such as the Potato Growers Association to change the way we eat.

The School of Health Promotion and Human Development and UW-Stevens Point Office of International Education offer many study abroad programs, including Culture and Health in Austria and a summer trip to Kenya.

Outside the classroom

The Student Association of Nutrition and Dietetics (SAND) is designed for students interested in gaining practical experience in nutrition and dietetics. Membership gives you many opportunities to gain hands-on experience in hospitals, schools and the community. It also helps you build professional skills, and network with students, alumni and local professionals. SAND also provides funding for students to attend annual conferences of the Wisconsin Academy of Nutrition and Dietetics and the national Food and Nutrition Conference and Exposition.

Financial assistance from the Home Economics Centennial Endowment for Outstanding Professionals makes it possible for us to offer you exciting, cutting-edge professionals who spend time on campus and pass along their knowledge and experiences. Centennial speakers have included Joan Dye Gussow who the New York Times named the "matriarch of the eat-locally-think-globally food movement;" Odessa Piper from L’Etoile restaurant in Madison; and Michel Nishan from Wholesome Wave.

Student support services

​UW-Stevens Point sustainable food and nutrition majors are advised in the School of Health Promotion and Human Development Academic and Career Advising Center during their first two years. Students work with peer advisers and our Academic and Career Adviser Becky Konietzki to develop a plan to meet their educational, career and life goals.

The Advising Center staff assists students with meeting degree requirements, meeting General Education Program requirements, planning for study abroad, career development, scholarships and academic success.