AEM 3385 is a hands-on learning experience that serves as an entry point for new Anabel's Grocery team members, introducing them to social entrepreneurship, food justice, systems thinking, collaborative leadership practices, and the day-to-day operations of Anabel's. We are looking for students with diverse interests who are passionate about making healthy food accessible to everyone through practical actions that further racial, economic, and ecological justice.

The course will introduce students to various perspectives and controversies regarding entrepreneurship in a unique market segment, healthcare. Utilizing a case based approach; students will gain an understanding of how healthcare differs from other business sectors, how opportunities are identified within different sectors of healthcare, and other issues including cost control and regulation.

This course will provide an overview of nonprofit social enterprise and food justice through service-learning, with a focus on food systems, social ventures and economic policies. Key objectives include identifying management best practices for leading nonprofit food service organizations, including strategy, managing employees/volunteers, fundraising, grant proposal writing, board governance, and marketing and social media.

An advanced, experiential learning course in which students are primarily tasked to work directly with hospitality companies to solve real sustainability-related issues in the marketplace. Projects are related to the greening of current operations (operational), the refurbishment of existing assets and properties (brownfield), and the establishment of new businesses (Greenfield).