Food Studies Program Highlight
The Food Studies program fosters connections with local and regional community members and businesses who help ensure that students have access to internships and opportunities relevant to their Food Studies program. These partners help make the Food Studies program a success: Rio Grande Farm Park, SLV Local Foods Coalition, Valley Roots Food Hub, Locavores, Gosar Ranch Natural Foods and Rockey Farms.
Food Studies Program Outcomes
US local food industry earnings; growing at 14% annually
Increase in Farmer’s Markets, 288% increase in local food hubs
Global industry, 10% of the global economy
CoRE created a Food Pantry to help meet the needs of students. The food pantry is located in the CoRE Center, on the north end of the Student Union Building.
Adams Community Garden
Students, faculty and staff work in the campus community garden. The garden is located on north campus, next to the Gingerbread House. Contact CoRE for more information!
Food Studies Program Curriculum
Explore Some of Our Courses
FOOD 100: Perspectives on Food
This course is an exploration of the multitude of roles food plays in the world. Each class will consist of a discussion of food through a different lens, such as culture, history, economy, nutrition, power, medicine, and ecology. The course will be highly discussion based and students will be challenged to explore their own personal relationship with food. Grades will be determined based on class participation, weekly reading reflections, a blogpost, and a food-sharing presentation in which you will explore the history, culture, and personal meaning of a specific dish.
FOOD 250: Local Food Systems
In this course, students will study local food systems, using the San Luis Valley as a case study for a broader understanding of the role of local food systems in community vitality and health. We will explore: the pathways of food from the farm, to the distributor, to consumer, and finally as waste; inequalities in food access within communities; strategies for creating a resilient and sustainable local food system; and the major players in the local food system. Students will be provided with many examples of organizations using creative solutions to food system problems.Academic Catalog