B.S. in Food Systems and Sustainable Agriculture
The way we grow, distribute, and consume food is essential to supporting human wellbeing. At the same time, agricultural ecosystems have a tremendous impact on biodiversity and natural resources. There is a growing call to examine, evaluate, and redesign our food and farming systems and develop innovative approaches that both sustain production and provide multiple environmental benefits.
Students studying Food Systems & Sustainable Agriculture build upon a solid foundation of environmental science, gain experience in designing and managing agricultural ecosystems, develop quantitative skills in evaluating ecosystem processes and services, and practice making management and policy recommendations based on available data. Students have opportunities to engage in work with local food systems through hands-on courses in Loyola’s greenhouses, market gardens, and laboratories as well as through service-learning with community partners. Working with faculty mentors offers additional research opportunities in national and international food systems and management policies. Students can also support their individual interests and career paths though undergraduate research, internships, and/or study-abroad.
The B.S. in Food Systems & Sustainable Agriculture prepares students for careers in government agencies, consulting, non-profit organizations, outreach and extension, or to pursue advanced study in environmental science and policy, agricultural ecology, natural resource management, law or urban/regional planning.