Hybrid Master in Local Food Policy

Empowering Local Food Innovators for Global Challenges

This Master’s program, jointly conferred by UNISG and its primary partner, CIHEAM Bari, specializes in cultivating expertise in local food systems and policies. It equips students with the skills and knowledge to drive significant advancements in food policy analysis, sustainable food management, and advocacy for equitable food practices. By focusing on local initiatives with global impacts, the course opens pathways to roles in food policy analysis, sustainable food planning, and innovative food enterprise management.

Start date: January 2025

Partial and total scholarships available

Co-organized with:

Other Partners:

Sponsored by:

Understanding Global Impact through Local Practices

The program examines the mechanisms of local food systems, offering insights into sustainable management and ethical practices. Through a blend of theoretical knowledge and practical application, students learn to navigate and influence the food policy landscape. 

The curriculum is enriched with subjects like:

• Local and Global Food Systems
• Sustainable Food Production and Consumption
• Stakeholder Engagement in Food Policies
• International Cooperation for Sustainable Food Systems
• Innovation in Food Policy

Balancing Education with Professional Growth

The program’s blended format, which merges online with intensive in-person sessions, offers a versatile learning structure designed to cater to a wide array of students, from those just starting their careers to experienced professionals seeking further education. This methodology not only accommodates working professionals but also enhances learning through diverse delivery modes, fostering a more enriching educational experience.

Lessons will be structured as:

• First distance learning phase (phase 1) – January – April
• Intensive classes in presence (phase 2) – May – mid July
• Second distance learning phase (phase 3) – mid July – August
• Internship or personal research (phase 4) – September – December
• Thesis or final report (phase 5) – September – December

Crafting Tomorrow’s Food Ethics Today

Sustainability and ethical considerations are at the heart of the course. It explores how sustainable and ethical dimensions can be integrated into food policymaking and innovation, aiming to equip future leaders with the capability to spearhead a transition to more sustainable and equitable food systems.

Learning by Doing: From Study Trips to Innovation Labs

Our approach to teaching extends beyond traditional classroom settings into experiential learning with study trips, lessons held in two distinctive locations (Pollenzo and Bari), and participation in an open innovation lab. This hands-on learning environment fosters practical understanding and application of knowledge, equipping students with real-world skills essential for the food policy sector.

Pioneering Revolution, One Change at a Time

Graduates are prepared for a broad spectrum of career opportunities, including roles in governmental bodies, non-profit organizations, international agencies, consultancy, and academia. The program positions students to be influential voices in the development of sustainable food policies and practices across the globe.

Connecting with Leading Food Institutions

The Master’s program benefits from a robust network of collaborators, including key organizations such as Ciheam Bari, Slow Food, Està, the Italian Network of Local Food Policies, and the University of Turin (Department of Cultures, Politics and Society). Students are given unparalleled access to various resources, insights, and opportunities within the local food policy sector, enriching their education and career prospects.

Join a diverse network of professionals from around the world, united by a shared passion for shaping the future of food. Our global alumni network supports lifelong learning and collaboration, ensuring graduates remain at the forefront of food policy innovation.