Food, Design and Sustainability (CEE 102F)

There are significant environmental impacts throughout the traditional food production cycle – farming, transportation, consumption. The areas of waste in this cycle are also areas of design opportunity and are a great source of inspiration for entrepreneurs and designers. The goal of this course is to expose students to the landscape of food innovation focused on increasing the sustainability of this cycle. Each week, we’ll have a guest speaker from the world of food innovation share their stories with you. Then, you’ll get a chance to ask them questions about their company, their journey, and their vision for the future of food sustainability.

Instructors: Kim, S. (PI)

Instructors: Kim, S. (PI)
Faculty Principal Investigator (PI) Required?: N/A
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  • Entrepreneurship: Partial Entrepreneurship Focus
  • Sustainability: Primary Sustainability Focus
  • Eligibility: Graduate Students, GSB Students, Masters Students, PhD Students, Stanford Students, Undergraduate Students
  • Objective(s): Discover, Enrich
  • Resource Type: Courses
  • Quarter(s) Available: Fall
  • Updated: May 4, 2023

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