Students explore food systems and different ways to address nutrition needs, vulnerability, and change through enterprise development. Grounded in experiential learning, this class is a balance of theory, hands-on learning, best practices and critical thinking. Students actively explore controversial issues affecting today’s global food systems such as the use of GMOs, Fair Trade verses free trade, human rights and environmental concerns, large-scale chemical production and efficiencies versus small-scale local production and study emerging social enterprises in the food and agriculture industries. Class includes case studies, guest speakers, field trips to the farm and other places, and hands on food project creation. No prior entrepreneurship or agriculture experience is necessary. Student groups apply course knowledge to develop an enterprise concept/marketing plan to create or support a food-based business.