CFIE Food, Hunger, Poverty, and Environment Pathway
The Food, Hunger, Poverty, Environment (FHPE) pathway focuses on the complex interrelationships among food production, food consumption, hunger, poverty, and the environment. Students in the pathway will explore how the production, consumption, and distribution of food resources are impacted by a variety of factors, including the availability of resources, income levels, and environmental degradation. Classes will also address the production of food in fragile environments and the sustainability of subsistence food systems, including the role of agricultural development in reducing hunger and poverty throughout the world. Undergraduate students can declare the Pathway through ECampus and will then have access to the opportunities available through the Center for Food Innovation and Entrepreneurship.
The Center for Food Innovation and Entrepreneurship runs BUSN 150 and 151, which are considered CFIE classes within the FHPE Pathway. Class descriptions for the classes can be found below:
BUSN 150: Feeding the World
In this course, students examine the global system for the production and distribution of food, assess the ability of the system to satisfy the human demand for food, and evaluate the impact of the system on the natural environment. Students will employ tools from statistics, operations, and economics to describe, analyze, and forecast imbalances between food supply and food demand. Through a term project, students use their new skills to examine the food system in a developing nation experiencing chronic hunger. (5 units)
BUSN 151: Food, Hunger, Poverty, Environment Immersion
This course is designed to help students meet their social justice-oriented experiential learning requirements while learning about issues related to food production and consumption, hunger, poverty, and the environment. The course blends short lectures, guided discussions and reflections, and a 10- to 12-day immersion in a selected country interacting with local people of diverse backgrounds for experiential active learning. The goal is to increase students' understanding of the role of business in the developing world and to explore the role of business in alleviating poverty through economic development and the pursuit of social justice. (2 units)
ANTH 50/ENVS 50/ POLI 50: World Geography
ANTH 133: Human Nutrition and Culture
ANTH 140: Food, Culture, and Environment
ANTH 185: Peoples of Latin America
BIOL 131/ ENVS 132: Agroecology
BUSN 150: Feeding the World
BUSN 151: Food, Hunger, Poverty and Environment Immersion
DANC 69/169: Walk Across California
ECON 101: Resources, Food, & Environment
ECON 134: African Economic Development
ECON 160: Econ of Poverty & Inequality
ENGL 159: Indian Literature
ENGL 165: African Literature
ENVS 20: The Water Wars of California
ENVS 21: Introduction to Environmental Studies
ENVS 155: Environmental and Food Justice
ETHN 156: Race, Gender, & Environ Justice
HIST 106: You Are What You Eat: History of Foods, Drugs, & Medicines
PHIL 9: Ethical Issues and the Environment
POLI 40: The Politics of US Economic Policies
SOCI 33: Social Problems in the United States
SOCI 134: Globalization and Inequality
SOCI 165: Human Services
International Environment and Development Semester
SIS-471 900T Int'l Environ. & Develop. Seminar I 4 credits
SIS-472 001T Int'l Environ. & Develop. Seminar II 4 credits
SIS-473 001T Int'l Environ. & Develop. Research* 4 credits
SIS-474 001T Int'l Environ. & Develop. Internship 4 credits
Approved course list subject to change.
Students are encouraged to enhance their coursework with the enrichment programs offered by the Center for Food Innovation and Entrepreneurship (CFIE).
Through the Internship Program, students have the opportunity to apply their classroom education in a professional work environment.
The CFIE's Mentor Program connects students with professionals working in the students’ areas of interest.
The Field Trips and Immersion Trips offered through the Institute expose students to the rich diversity of the food industry through domestic and international field experiences.
In addition to enrichment programs, students are encouraged to participate in educational and social events offered throughout the year.
The CFIE encourages FHPE pathway students to apply for a research fellowship. The purpose of the fellowship is to promote a greater understanding of the complex connections and relationships among food, hunger, poverty, and the environment. The fellowships are aligned with the University’s commitment to “foster a culture supportive of undergraduate research.” Fellows receive a stipend and are expected to engage in their research project for a full year. The application process for fellows occurs during the spring quarter.