Oregon State University’s Food in Culture and Social Justice Program (FCSJ) aims to give students a holistic background in the study of food and culture and tools to help construct socially just food systems. Core coursework is required in agriculture, anthropology, ethnic studies and history, followed by elective coursework in fields throughout the natural and social sciences and the humanities. Oregon is known for being on the cutting edge of food systems research and practice and as the state’s land grant university, students have access to a wide range of food and agriculture-related projects. FCSJ faculty can be found in the College of Agricultural Sciences, the College of Earth, Ocean, and Atmospheric Sciences; Forestry, the College of Liberal Arts and the College of Public Health and Human Sciences. Whether your passion lies in writing about food, feeding the hungry, or regenerative farming, OSU has the expertise.

Undergraduates in any major can complete this certificate by taking 16 credits of core classes and 12 additional elective courses. These courses can also be used to fulfill baccalaureate core requirements and major requirements. Students must spend at least 30 hours volunteering at a food-related organization and put together a capstone portfolio.

Graduate students in any major can declare a minor in Food in Culture and Social Justice. They select 15 credits (18 for Ph.D) from an interdisciplinary list of approved graduate courses. They also spend 30 hours volunteering at a food-related organization.