Food Systems in the Curriculum of American Undergraduate Sustainability and Environmental Science/Studies Programs

Food systems are crucial components of sustainable development challenges, from hunger to climate change to responsible patterns of production and consumption. Students in environmental degree programs would be better equipped to contribute to sustainability solutions, with insight into the production, processing, distribution, consumption, and disposal of food. In this paper, we aim to understand how sustainability and environmentally oriented programs (SEOPs) in American higher education institutions are preparing students to understand food systems, examining how frequently food systems classes are present in their curricula. Our study cataloged the curricular offerings and requirements of 449 undergraduate SEOPs in the United States for the 2024–2025 academic year. We find that 44% of SEOPs include food systems courses as electives in their programs of study, but only 9% make a food systems course a requirement. These findings suggest that food systems awareness may be deficient in college-trained sustainable development workers, potentially impeding efforts to achieve Sustainable Development Goals. This study offers a method for assessing the curricular integration of food systems content and provides a benchmark for those aiming to align academic programs with global sustainability targets. Integrating food systems courses into SEOP curricula can improve preparation for addressing interconnected sustainability challenges.