The students in this certificate program will understand the relationship of food production practices, food waste and ethics to sustainable production. Issues concerning these relationships will be discussed and actions regarding how food is grown, processed, marketed, sold, and consumed will be assessed. Alternative food processing models will be critically analyzed for efficacy and ethicality in contemporary and future production and consumption models. Prospective policies for the restaurant, meat, poultry, seafood, dairy and produce industries will be analyzed and developed. Additionally, the Green Restaurant Association, an established third-party nonprofit environmental sustainability certifier will offer MSU students a tailored industry certificate that compliments MSU’s Sustainable Food Practices Certificate program.