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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.
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.
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.
Students in Food in Culture and Social Justice complete at least one credit of experiential and service learning, by volunteering with food-related organizations. Additional credits are permitted, with one credit equaling thirty hours of work. Students often find volunteer opportunities on their own, but the FCSJ Program Coordinator can also provide suggestions.
Assisting with the building and maintenance of community gardens
Volunteering with food pantries, meal sites, or Meals on Wheels
Helping out in a school kitchen or garden program
Volunteering and developing marketing materials for a local foods business
Participating in planning and hosting of a fundraising dinner
Reviewing purchasing records to inform more intentional institutional food purchasing practices
Assisting with food cart fundraiser
Leading cooking demonstrations
Developing a food justice focused proposal for a vegan campus dining concept
Creating a local fresh food buying guide to assist low-income shoppers
Hosting tasting tables a schools and community events
Creating social media content to promote SNAP match at farmers’ markets
Surveying of campus food resources
Contributing to the development of a campus food map
Coordinating an annual Earth Day celebration
Providing food-related learning-activities for a summer camp
Survey barriers to restaurants sourcing more food locally
Food in Culture and Social Justice faculty are affiliated with: