Bachelor of Science
Sustainable Food Systems
Food Systems for Change
Are you passionate about food’s ability to spark change? JWU Providence’s Sustainable Food Systems bachelor of science (B.S.) will prepare you to lead in an evolving food landscape. This interdisciplinary program examines the connections between food, culture, policy, the environment and public health. Explore a broad range of potential career pathways, from food strategy to policy, entrepreneurship, sustainability education and more.
Alongside foundational culinary or pastry labs and immersive farm-to-table experiences, students gain a deep understanding of the interconnections between food production and equity, supply-chain infrastructure, sustainable development, social justice, and human health.
Rooted in experiential learning and systems thinking, in this interdisciplinary program you’ll develop both the practical cooking skills and systems-level knowledge needed to lead more resilient and equitable food systems.
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“The Sustainable Food Systems Program is rich in unique culinary and agricultural learning opportunities, faculty who are eager to provide genuine support, and connections within the ever-expanding
movement of sustainability.” Lydon Olivares ’24
Educational Coordinator at White Oaks Pastures
Program Structure
- Begin with a foundation in Culinary Arts or Baking & Pastry Arts, followed by interdisciplinary Farm to Table labs and Experiential Food Systems academics.
- Arts & Sciences core curriculum includes communications, integrative learning, arts & humanities, math, social sciences and science.
- 24 credits of free electives to choose an area of focus, work toward advanced degree progress, and/or shop the university catalog.
- Program culminates in a 12-credit internship focused on food production, policy or advocacy.
What Makes Sustainable Food Systems Unique?
Find Your Mentors
Our interdisciplinary curriculum provides a framework that allows you to work closely with chefs and other faculty with expertise in a range of disciplines relevant to culinary sustainability. Each of these mentors will help you refine your own career goals and prepare you to become part of a cohort of globally-aware food leaders.
Boost Your Knowledge
Sustainable Food Systems students also earn globally recognized certifications through through the Food & Agriculture Organization (FAO) elearning Academy focused on global food and nutrition security, social and economic development, and sustainable management of natural resources.
Cultivate Your Own Path
Sustainable Food Systems is the launching point to a connected suite of programs focused around food systems leadership, including specialized areas of focus, minors and options for advanced graduate-level study. Those who want to continue their studies can explore the Graduate Certificate in Advanced Food Systems Studies or the master’s program in Food Systems Innovation & Leadership.
Action-Based Approach to Sustainability
JWU’s Sustainable Food Systems program explores ways to transform our entrenched, largely industrialized systems into more durable and responsive networks that work for — not against — the planet.
Professor Branden Lewis makes it a priority to teach students to understand how their professional practice affects our food systems’ long-term longevity: “We’re teaching students about the political economy that surrounds their food. You can take an action-based approach to address sustainability like no one else can.”
The program’s structure provides an interdisciplinary framework to enable students to explore diverse perspectives at the intersection of social food justice, policy and advocacy and environmental protection. Notes Lewis, “I could sit here and tell you what’s more sustainable, or you can decide for yourself by experiencing it. That can be quite the transformative moment.”
For Lewis, it’s an incredible opportunity for students to become resilient learners — all in the service of shaping innovative solutions to issues like climate change, food loss and food security.
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Featured Faculty
Professor
Professor Lewis, Ed.D., leads the Sustainable Food Systems program and teaches immersive, experience-based courses that take students from farms and fisheries to the professional kitchen and community food initiatives across the local food ecosystem.
Senior Instructor
Born in Peru, Molinelli moved to the United States in 1998 to begin her career in culinary arts. As a chef, she has worked in Ireland, Asia, Peru and the U.S. She holds an MAT and a Certified Executive Chef (CEC) certification.
Associate Professor
After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, Wesen joined JWU. He is also the co-founder and CEO of the nonprofit Jacques Pépin Foundation.
Sample Courses
- Introduction to Food Systems
- Cooking from the Farmstand
- Growing for the Menu
- Sustainability in the Culinary Kitchen
- Plant-based Cuisine
- Cultivating Local Food Systems
- Health & the Harvest
- Capstone Seminar in Sustainable Food Systems
- Introduction to Menu Planning & Cost Control
- College of Culinary Arts Advanced Internship
A catalog link will be added once the catalog is updated.
Career Options
- Farm to Table Chef
- Food Business Entrepreneur
- Food Education Coordinator
- Food Policy Analyst/Advocate
- Food/Culinary Program Lead
- Food Innovation Consultant
- Supply Chain Strategist
- Sustainability Manager
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Find Your Area of Focus
Within the Sustainable Food Systems curriculum, you have 24 free elective credits to tailor your degree to your interests and career goals. Working with your advisor, explore courses across the university, including study abroad or exchange experiences, additional internships, or a deeper dive into specialized areas of focus to build a personalized and market-ready skillset. (Keep in mind you must meet prerequisites.)
Recommended areas of interest for Sustainable Food Systems majors include:
- Minor: Policy & Advocacy
Develop a stronger understanding of how policy, governance and social justice shape food systems to pursue careers in food-system consulting, policy or advocacy roles in government and NGOs, or leadership positions in sustainable food enterprises. - Minor: Supply Chain Management
Learning to manage the flow of materials, information and finances directly complements a focus on food production, sustainability and food-system dynamics. Opens doors to roles like sustainable procurement specialist, supply-chain analyst in food & beverage, or operations/fulfillment manager for companies focused on local/regenerative food systems. - Minor: Nutrition
Gain a strong science-based complement by deepening your understanding of how food impacts health, communities and ecosystems. Opens doors to roles like wellness or nutrition program coordinator in food systems enterprises, food industry sustainability consultant, healthy menu developer for food service organizations, or community food & health advocate. - Minor: Entrepreneurship
Learn how to conceptualize, pitch, finance and manage new ventures. Opens doors to roles like founding your own sustainable food startup, becoming a business development manager for a regenerative-agriculture enterprise, launching a food-tech platform, or working as an entrepreneurial leader within a larger food-system organization. - Minor: Public Health
Gaining knowledge of epidemiology, health policy, program planning and the social determinants of health opens doors to potential roles in community health, food-policy analysis, sustainable-food enterprises or community wellness-focused nonprofits. - Accelerated Graduate Programs via Articulation Agreement: B.S. and J.D.
In partnership with Roger Williams University and UMass Law, this articulation agreement offers an accelerated path to combine food-systems expertise with legal training in just six years — preparation for addressing complex challenges in food policy, sustainability law and regulatory compliance.
