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The Montana Dietetic Internship (MDI) is one of just two internships in the nation to offer a specialized focus in Sustainable Food Systems (SFS).

The goal at MDI is to develop leaders who can think creatively and apply innovative solutions to real-world challenges, using the unique perspectives of SFS and rural healthcare. Through a dedicated four-week exploration of the Gallatin Valley’s dynamic food system, interns gain hands-on experience and a deeper understanding of how sustainable food practices can improve both individual and community health.

This immersive experience equips interns with strong systems thinking and critical problem-solving skills, empowering them to become influential change agents in shaping healthier, more sustainable food systems in their professional careers.

Developing a Sustainable Food System Focus for MDI

MDI's Sustainable Food Systems focus was developed by MDI Co-Founder Dr. Alison Harmon, PhD, who was a trailblazer in advocating for the inclusion of sustainable food systems education in dietetics long before it became a standard competency for Registered Dietitian Nutritionists (RDNs). Dr. Harmon’s early work in creating a food systems model laid the foundation for MDI’s commitment to sustainability in the field of dietetics.  Today, MDI continues to incorporate  Healthy Land, Healthy People by Dr. Alison Harmon and Angie Tagtow into its curriculum.

 

Alison Harmon headshot and model

 

MDI honors Dr. Harmon’s foundational contribution by continuing to prioritize sustainable food systems in MDI training. Through collaboration with local and global partners, we are dedicated to developing dietetic professionals who lead the transition toward more sustainable, resilient, and healthy food systems. Our graduates are equipped to drive change across policy, systems, and environmental practices, shaping the future of food systems in impactful ways.

 

MDI interns during foundation weeks tours

 

What to expect:

  • Two weeks with MDI cohort
  • Mix of classroom and field work
  • Systems thinking review
  • Tour of the Gallatin Valley and greater Montana Food System

MDI interns during SFS applied weeks

What to expect:

  • Two-week practice placement in small groups
  • Hands-on experience atTowne's Harvest Garden, a 3-acre organic farm on MSU campus. 
  • Farm-to-Clinician Culinary Medicine - Interprofessional and interactive learning in food literacy, gut health and food reactions with medical and nursing students.
  • Hot Topic Lunch & Learn - Present on key topics and cook for the session.
  • Local Food Preservation - One day of hands-on experience for each group.