FOOD340

043425

From food trucks to food banks... from new food products at the grocery store to innovative nutrition programs entrepreneurship and social innovation are changing what and how we eat. The opportunity for innovative approaches to food have never been greater, and the economic and social potential is vast. This experiential course guides student through the iterative process of food entrepreneurship - from idea to launch. Working in teams, students will use their personal passions to identify opportunities to make a change within one (or more) of the six sectors of the food economy: Growing Food, Making Food (e.g., restaurants, food trucks, or consumer products), Moving Food, Selling Food, Serving Communities/Social Innovation, and Disposing of Food Waste. They will then develop core skills needed to take their concept from initial idea to launch, learning key concepts such as the unique value proposition, differentiation, concept validation, start-up and operations plans, budgeting, team-building, and launching the project. Along the way, students will meet with local food entrepreneurs and social innovators who will share some of the lessons of their own entrepreneurial journey.

GRD - Regular Grades A, B, C, D, E

Undergraduate

CE - CL (Cross Listed)