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Foodshed UGA

What we eat and how we eat have major implications for our future sustainability and health. Foodshed UGA is an initiative of the Sustainable Food Systems Initiative, Office of Service-Learning, and the Office of Sustainability in collaboration with valued campus and community partners, to engage the campus and community in sustainability and innovation through the food we eat.

Foodshed UGA Faculty Workshops:

We want you to join us by engaging your class with this topic and making a tangible difference to improve our food system through interdisciplinary collaboration, partnerships with the local community, and innovative solutions. Whether you teach composition, history, agriculture, art, public health, or any other discipline, there is a place for you and your students.

Faculty from all disciplines are invited to a 1.5-hour workshop focused on engaging courses with Foodshed UGA as a tool for experiential and service learning. The workshop will introduce food system curricular materials and resources, campus partners and community needs, and provide an opportunity for cross-disciplinary conversation and brainstorming.

Interested in learning more about Foodshed UGA and other ways to get involved? E-mail to find out more about this campus and community initiative!

What is a Sustainable Food System?

One of the grand challenges facing humanity over the next 50 years is increasing the security and resiliency of food systems for a growing world population without depleting natural resources or degrading the ecosystems on which long-term sustainability depends. Building sustainable food production, processing and distribution systems will require integrating a wide range of environmental, economic, and social issues. This approach requires a mechanism and structure to develop partnerships and collaboration for research, teaching and outreach. Our goal is to provide a collaborative setting, cutting across the Colleges and Schools at the University of Georgia (UGA), for scientists, students, and practitioners to develop sustainable food systems that address production, energy, water, the environment, economics, health, nutrition, and social justice.