Offered through the FEED Collaborative, this graduate-level course combines experiential learning in human-centered design, systems thinking and social entrepreneurship. Students will learn and apply these skills to projects that may include: sustainable food and farming technology, disruptive models of production and distribution, food justice, and/or the behavioral economics of eating. Students will benefit from close interaction with the teaching team, working on a multidisciplinary team of their peers, support from industry-leading project sponsors, and the varied perspectives of guest speakers. The goal of this course is to develop the creative confidence of students and, in turn, to work collaboratively with thought leaders in the local food system to design innovative solutions to the challenges they face. Applications are due December 5th. Admitted students will be notified within a week.