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Sustainable Food and Nutrition

School of Health Sciences and Wellness Sustainable Food and Nutrition Degree


Build pathways in communities with food and nutrition

Students pursuing the sustainable food and nutrition (SFN) major at UW-Stevens Point have a passion for food and nutrition from a healthy planet. If you want a career focused within the community to build the pathways that make it easier for everyone to buy and eat healthier foods now and in the future, this is the program for you. In addition to a foundation in food, health, and sustainability, you will build critical thinking, applied problem-solving, and communication skills.

Sustainable Food and Nutrition

Why study Sustainable Food and Nutrition at UW-Stevens Point?

As a sustainable food and nutrition (SFN) student at UW-Stevens Point you’ll be part of an innovative program that combines your passion for food, nutrition, helping people, and a healthy planet. You want a career focused within the community to build the pathways that make it easier for everyone to buy and eat healthier foods now and in the future. SFN majors can choose electives in an area of emphasis, including one of the “5 Ps” of the United Nations 2030 Agenda for Sustainable Development: People, Planet, Prosperity, Peace, and Partnerships.

5-year Program Options

5-Year Program Options

Students majoring in sustainable food and nutrition also have the opportunity to apply for early admission into two related graduate programs for a combined bachelor’s and master’s degrees (3+2).

CPS Cafe Students

CPS Café

CPS Café is a unique food service business open to the public. Dietetics students operate the CPS Café and experience all aspects of food service operation and management.

CPS Café offers the best natural and organic foods. The menu focuses on healthy eating choices. The food is sourced from sustainable local farms and the café uses green-sustainable practices in the operation. Fair trade coffees and bakery from scratch are featured every morning. Vegetarian and handmade soups, organic ranged meats and roasted organic vegetables are offered for lunch.

Amelia Steen-Martin
Sustainable Food and Nutrition

Hired Before Graduation

Amelia Steen-Martin ’23

Amelia Steen-Martin was hired before graduation at FoodWIse in Janesville as a nutrition educator.

Alumni Map

Alumni Map

Where are they now?

UW-Stevens Point alumni live and work all over the world—so if you’re looking for networking opportunities close to a new home or contact info for fellow Pointer in another city, you’re in luck. Looking for a fellow Pointer near you or want to add your pin? Start with our map.

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Accelerated Bachelor’s + Master’s 5-Year Program Options

Students majoring in dietetics (B.S.) or sustainable food and nutrition (B.A.) have the opportunity to apply for early admission into either of the two graduate programs offered by the School of Health Sciences and Wellness.

Advantages of the 5-Year Option

  • Efficient curriculum: 8 credits count in both the bachelor’s and master’s degrees
  • Save time: complete both degrees in 5 years
  • Seamless transition to the M.S., which will be required starting in 2024 for those seeking the RD credential
  • Flexibility: M.S. courses are 100% online and can be taken from anywhere

In semester 6 of the undergraduate program in dietetics or sustainable food and nutrition, students can apply for acceptance into the accelerated tracks. Prior to submitting an application, students must discuss their suitability for the accelerated track with their academic adviser. Acceptance into an accelerated track requires completion of the bachelor’s degree.

What to Expect as a sustainable food and nutrition student? 

Our graduates have a wide variety of career options available to them, including:

  • qualifiednutrition educators who promote healthy and sustainable ways of living and eating by applying the science of
    • diet and health
    • motivations and supports for people to make healthy lifestyle changes
    • how families, communities, and laws influence a person’s food choices
  • leaders in community and food systems change by creating partnerships that
    • support local farmers
    • reduce resource use and waste
    • honor social and cultural integrity
    • develop more robust local economic growth

Get Involved on Campus

Use your classroom knowledge and skills to make a difference by joining a student organization. You’ll network with peers passionate about issues important to you and connect with professionals in organizations working on those issues. Consider:

Major Map
Sustainable Food and Nutrition

Navigate Your Major

Major Maps help students map their first day to the first job in their chosen field. While a four-year plan outlines classes to get a degree, Major Maps help students learn how to build career-ready skills and experiences outside the classroom. Each Major Map shows how students can get the most of their UW-Stevens Point journey from enrollment to graduation and beyond. It’s a roadmap to discovering your purpose!

Meet Your Faculty and Staff

The faculty and staff members of the School of Health Sciences and Wellness are committed to developing professionals who study, promote and model lifelong wellness for individuals, families and communities, building a stronger, healthier community.
Jasia Steinmetz

Jasia Steinmetz

  • Professor – Food and Nutrition
  • Director – Didactic Program in Dietetics
  • Coordinator – M.S. in Sustainable and Resilient Food Systems
Deborah Tang

Deborah Tang

  • Senior Lecturer – Food and Nutrition
  • Program Director – Food and Nutrition
Annie Wetter

Annie Wetter

  • Professor – Nutrition
  • Director – Graduate Programs
  • Unit Coordinator
James Witham

James Witham

  • Manager – CPS Café

SNEB Nutrition Educator Competencies

Our program meets the highest standards in food and nutrition training; graduates from our program meet the nutrition educator competencies of the Society for Nutrition Education and Behavior.