Wisconsin Food Project

“Innovating alternative strategies to help move food from Wisconsin Farms to Wisconsin Forks”

Starting during the 2021 spring semester, innovative and entrepreneurial undergraduate students in the College of Agricultural & Life Sciences (CALS) will develop new food products and markets that increase equitable food access for vulnerable and food insecure populations in Wisconsin while benefitting Wisconsin farmers.

The Wisconsin Food Project will be offered as a 1-credit seminar-style class through the Department of Agricultural & Applied Economics (course AAE 375) and will meet virtually on Wednesday mornings from 11:00-11:50am. There will be no required in-person activities as part of this class, but it is likely that there will be opportunities for optional in-person activities as part of the project work.

Optional in-person activities will likely include:

Students will be divided into teams, based on their major, to primarily focus on one of the following areas: Food Production, Food Procurement, Food Processing, Food Marketing, Food Distribution, and Food Consumption. Through their exploratory analysis of these project areas, students will be tasked with the following two goals:

  1. Increasing access of locally produced foods for food insecure populations in Wisconsin such as Early Care and Education (ECE) settings (preschools, child care centers, family child care homes), K-12 school districts, universities and technical colleges, food banks, senior care facilities, etc.
  2. Increasing market availability and access for the food crops and products grown and produced by Wisconsin farmers through a more consistent and stable supply chain.

Questions? Contact Jeremy Beach at jpbeach@wisc.edu