Santa Clara University

Food & Agribusiness Institute

Food, Hunger, Poverty, and Environment Pathway

  • Food, Hunger, Poverty, Environment PathwayPathway Description

    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 hungerand poverty throughout the world. Undergraduate students can declare the Pathway through ECampus and will then have access to the opportunities available through the Food and Agribusiness Institute.

    The Food and Agribusiness Institute runs BUSN 150 and 151, which are considered FAI 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)

  • Food, Hunger, Poverty, Environment PathwayPathway Courses


    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.

  • Ghana immersionEnrichment Programs

    Students are encouraged to enhance their coursework with the enrichment programs offered by the Food & Agribusiness Institute (FAI).

    Through the Internship Program, students have the opportunity to apply their classroom education in a professional work environment.

    The FAI'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.

  • Research FellowshipResearch Fellowships

    The FAI 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.

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