University of Oregon: Food Studies

5223 University of Oregon, Eugene, 97403

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Food Studies
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Founded in 2013, the Food Studies Program aims to foster the kind of in-depth research and analysis that will establish our campus as a leading player in the developing field of food studies, making the UO a center for intellectual and policy work on matters of increasing local and global significance.

The idea for the UO Food Studies Program came about in 2011 when, following an amazingly powerful Food Justice Conference at the University of Oregon’s Wayne Morse Center, more than a dozen faculty and graduate students met to discuss strategies for harnessing the momentum on our campus around food issues. It was quickly acknowledged that many of the existing food studies programs in the US focus on the fields of gastronomy, agriculture, and nutrition, while relatively few have the kind of breath and depth of expertise represented on our campus. Also in 2011, an interdisciplinary research group, Food in the Field, emerged with the support of the Center for the Study of Women in Society. The group has hosted numerous work-in-progress talks and receptions for visiting food scholars on diverse topics that spanned the globe from prehistory to the present.

About The Sustainable Food Systems Sourcebook

The Sustainable Food Systems Sourcebook is a free database of degree programs, consultants, scholarships, funding, conferences, and other education and training resources for professionals and students focused on food systems work. It is published by the Thomas A. Lyson Center for Civic Agriculture and Food Systems in collaboration with the North American Food Systems Network (NAFSN). The Lyson Center is a project of the Center for Transformative Action (a 501c3 nonprofit organization affiliated with Cornell University).


Contact Duncan Hilchey with any questions or comments.