The Cultivar - Center for Agroecology & Sustainable Food Systems

20 Pages·2006·3.79 MB·English

The CENTER for AGROECOLOGY & SUSTAINABLE FOOD SYSTEMS
UNIvERSITY OF CALIFORNIA, SANTA CRUz SpRING/SUMMER 2006 vOL. 24, NO. 1
in this issue:
Farm-to-College 1 UC Santa Cruz Makes
Effort Brings Local
Organic Produce to
the Farm-to-College
UCSC
Students, staff, and
faculty team with local Connection
growers and UCSC
Dining Services to bring
organic produce to Perched in the hills above Monterey Bay, the UC Santa Cruz
campus dining halls campus looks out on the rich farmland of the Pajaro and
Students are enjoying organic
Salinas Valleys, home to some of the most successful and
Introduced Parasitoid 5 produce from the UCSC Farm and
Helps Control Lygus productive organic farming operations in the country. UCSC’s other local organic growers thanks
Infestations in Organic own 25-acre farm, managed by the Center for Agroecology and to a new university purchasing
program.
Strawberries Sustainable Food Systems, has been training organic farmers
Center researchers test for nearly four decades. Yet until a year ago, students eating
effect of parasitoid on in the campus dining halls seldom had a choice of organically
major strawberry pest grown food.
Today, all five UCSC dining halls and the University Center’s
Center Co-Hosts 7
National Education Terra Fresca restaurant serve certified organic produce every
Conference day of the week. Growers from the seven local farms that
Educators and make up the Monterey Bay Organic Farmers Consortium
students gather to (MBOFC)—including UCSC’s farm—pool their produce
discuss approaches to through the Agriculture and Land-Based Training Association
sustainable agriculture (ALBA) in Salinas to sell to UCSC Dining Services. ALBA’s
education contract to provide locally grown organic produce is a first
2nd International 14 among the UC system’s 10 campuses.
CSA Conference This transition didn’t come easily. It’s the result of several
Convenes years of collaboration and hard work by students, staff, and
Center staff take part local growers, as well as some fortuitous timing. Thanks to
in international effort these efforts, UCSC is now positioned to be a national model
to improve and expand for a growing movement called “farm-to-college,” which, like
CSA movement
the K-12 farm-to-school movement, is bringing fresh, local
produce to student dining halls through direct relationships
between farmers and educational institutions. Farm-to-school
or farm-to-college arrangements help farmers get more of the
From the Director 4 food dollar, benefit local economies, and give students access
Research Updates 11 to locally produced, fresh food.
Several features distinguish UCSC’s Farm-to-College project:
Center Notes 13
a consortium of organic growers was formed to supply pro-
Events 20
duce to the campus dining halls; sustainable food purchasing
guidelines were developed; and education (both academic and
experiential) is incorporated from the campus farm fields to
the dining halls.
In this article we’ll discuss the history of the farm-to-college
work at UCSC, describe some of the strategies and obstacles
involved in changing the University’s purchasing practices, and
report reactions from participating farmers and campus chefs.
We’ll also talk about the key role that students across the UC and Sustainable Food Systems, Community Alliance with
system are now playing in a campaign to create sustainable Family Farmers, Comercio Justo, (a student group working
food systems at all of UC’s campuses, and offer advice on to bring Fair Trade-certified products to UCSC), the Com-
how other campuses can implement such efforts. munity Agroecology Network (CAN), Students for Organic
Solutions, and the Education for Sustainable Living Program
tHE ROOtS OF tHE CAmPAIgN At UCSC (ESLP)—all of whom brought expertise in various aspects
In the winter of 2003, UCSC’s Students for Organic So- of sustainable agriculture and food systems.
lutions (SOS) brought together diverse stakeholders of the Spearheaded by graduate student Linda Wallace, the
campus food system at the annual Campus Earth Summit FSWG developed the following guidelines to assist Dining
to discuss how to create sustainable change in the system, Services in selecting both a primary food vendor that would
including the advantages of purchasing organic produce provide a broad range of food items, and a local organic
from local farmers. This grassroots effort was largely un- produce vendor:
successful in garnering support from Sodexho—the largest Purchasing Requirements: All vendors supplying food
food and facilities management services company in North product to UCSC Dining Services will source from produc-
America—which was then under contract to provide all the ers who pay minimum wage or higher to farmworkers, as
food to UCSC campus dining halls. required by state and federal law, and who provide safe
Sodexho was at the same time dealing with its own chal- workplaces, including protection from chemical exposure,
lenges. UCSC’s Students for Labor Solidarity—unhappy with and provision of adequate sanitary facilities and drinking
the company’s labor practices—had organized to “dump water for workers, as required by law.
Sodexho” in conjunction with campus labor unions. After a
Purchasing Preferences:
six-month student campaign the UCSC administration ended
1. Buy local: Local food is grown within a 250-mile radius
its 30-year contract with the company in June 2004, enabling
of Santa Cruz, with priority given to growers closest to
Dining Services to contract directly with suppliers for the
Santa Cruz.
first time. This transition to an “in-house” service structure
2. Buy certified organic: The United States Department of
opened a crucial avenue to work with the university admin-
Agriculture (USDA) has established a uniform set of stan-
istration in designing a more sustainable food system.
dards to which all organic produce must conform.
Early in this process, conversations between members of
3. Buy humanely produced animal products: Humanely
the Center for Agroecology and Sustainable Food Systems
produced animal products are cage free, range fed, and
(the Center) and Dining Services director Alma Sifuentes
antibiotic free.
brought staff of Dining Services to the UCSC Farm, an im-
portant step in introducing the concept of sustainability to 4. Buy direct: Cultivating closer relationships between
the campus food system. Sifuentes also helped catalyze the producer and consumer helps to eliminate middle folk,
effort to bring organic, Fair Trade coffee to campus through deliver more income at the farm level, and empower
the Community Agroecology Network (CAN). producers. Direct purchasing also helps to create an
During the 2004 UCSC Earth Summit, Students for Or- educational network amongst students, researchers, ad-
ganic Solutions facilitated a group of students, faculty, staff, ministrators, and producers that facilitates dialogue and
and representatives from student and community organiza- fosters awareness of the production chain.
tions in brainstorming ways to bring local organic food to 5. Buy certified Fair Trade: Certified Fair Trade products are
campus dining halls. The two top strategies that emerged produced according to an established set of social criteria.
from the group were: Farmers generally use environmentally friendly cultiva-
• To develop guidelines for purchasing local, organic, tion methods and are paid per-pound commodity prices
“socially just” food by campus Dining Services, and above open market rates to ensure adequate family in-
• To educate and organize students to demand socially come. Certified Fair Trade products are purchased through
just, organic food in the dining halls. democratically operated producer cooperatives.
Among those participating in the Earth Summit meeting 6. Buy worker supportive food products: Worker support-
was Scott Berlin, the new Director of UCSC Dining Services, ive products are purchased from socially just companies
who would soon be contracting with vendors. His support and organizations that incorporate one or more of the
of the purchasing guidelines idea was key to its eventual following into their employment practices:
success. a) Pay a living wage to their workers, defined as union
or prevailing wage.
CRAFtINg tHE PURCHASINg gUIDELINES b) Provide benefits to their workers, such as medical
Several months of meetings followed the 2004 Earth Sum- insurance, on-site housing, year-round employment, and
mit as members of campus and community organizations childcare.
came together as the Food Systems Working Group (FSWG) c) Actively seek to build the capacity of their workers
to craft the details of a purchasing guidelines proposal. In- through provision of education, training and opportunities
cluded were representatives from the Center for Agroecology for advancement.
2 tHE CULtIvAR | SPRINg/SUmmER 2006
Jo
Building on a tradition of Organic Farming, gardening n
K
and Education e
rs
e
While efforts to formalize a local, organic, farm- y
to-college connection at UCSC are relatively new, the
campus community has long enjoyed organic vegeta-
bles, fruit and flowers grown at the 25-acre UCSC Farm
and 3-acre Alan Chadwick Garden. Now managed
by the UCSC Center for Agroecology and Sustainable
Access to a year-
Food Systems (the Center), both sites have for nearly
round supply of
40 years served as training grounds for organic farmers locally grown
and gardeners, as well as outdoor classrooms for UCSC organic produce
is one of the fac-
students, research sites for faculty and cooperators, and
tors that makes
resources for visitors from around the world. UC Santa Cruz’s
Participants in the Center’s 6-month Apprenticeship farm-to-college
effort successful.
in Ecological Horticulture training program market the
Here apprentice
produce they grow at the Farm and Chadwick Garden Peter Anderson
through a 100-member Community Supported Agricul- packs produce
grown at UCSC’s
ture (CSA) project focused on the campus community,
organic farm,
and at the roadside Market Cart set up at the base of one of seven
campus twice a week. In 2004 the UCSC Farm began local farms in the
monterey Bay
selling its produce and flowers to Terra Fresca, the
consortium.
University Center’s restaurant, which features fresh,
organic, and sustainable foods from Santa Cruz and the
Central Coast region. In 2005 the UCSC Farm became
one of the grower members of the Monterey Bay Or- tests” for students. Timed to coincide with the presentation
ganic Farming Consortium, marketing produce to the of the guidelines, a campaign spearheaded by Comercio Justo
campus dining halls. This year the Farm will also sell and CAN generated over 2,000 postcards from students to
produce to the Kresge Coop, students from the Program Dining Services in support of the guidelines’ adoption.
in Community and Agroecology (PICA), and College Honoring the guidelines, Dining Services selected the local
9/10’s dining hall. distributing company Ledyard as the prime food vendor in
Since 2004, Center staff members have been involved 2004. The sole source organic produce contract with the
in the Campus Food System Working Group, collabo- Monterey Bay Organic Farming Consortium (MBOFC)
rating with UCSC students, staff, and faculty to create began in late summer 2005 after a year-long struggle to
a more sustainable food system on the campus. In find a way to include “worker supportive” as a criterion in
2005, the True North Foundation funded the Center’s selecting a vendor. During the process, FSWG found that
Apprenticeship program for one year to support farm- “worker supportive” could not be used as a criterion under
to-college work, along with its continued support of UC purchasing regulations because, unlike organic and local,
our Community Supported Agriculture training and employment practices are not regarded as a characteristic
demonstration program. Nancy Vail works half time of food.
on both farm-to-college projects, such as College Eight’s In order to qualify for a sole source contract, local organic
“Harvest for Health,” and the CSA program. farmers formed a consortium and agreed to make their farms
available for organic farming and food system research
conducted under the auspices of the Center. The consortium
Under these guidelines, preference is given to price-com- operates under the umbrella of ALBA, a worker-supportive
petitive bids from the primary food vendor that meets the operation. This arrangement meets UC insurance, ordering,
greatest number of criteria. For the local organic contract, delivery, and invoicing requirements.
all produce must be grown within 250 miles of Santa Cruz
and be certified organic. In selecting a local organic produce ORgANIC PRODUCE CONtRACt: NUtS AND BOLtS
vendor, preference is given to price competitive bids that are At the start of the contract year, each of the farms partici-
“worker supportive” as defined in the guidelines. pating in the Monterey Bay Organic Farmers Consortium
In May 2004, the Food Systems Working Group formally (MBOFC) provides UCSC’s Purchasing Department with a
presented these guidelines to UCSC’s Dining Services. Stu- list of the produce it grows and what it will have available
dents for Organic Solutions also continued to build support each season. All of the participating farms, which currently
for bringing local organic food to the dining halls by putting include ALBA, Coke Farm, Phil Foster Ranches, Happy Boy
on educational classroom presentations and organic “taste Farms, New Natives/Greensward Nurseries, Swanton Berry
> continues on page 16
tHE CULtIvAR | SPRINg/SUmmER 2006 3
from the center staff
director
CAROL ShENNAN, ph D Director
pATRICIA ALLEN, ph D Specialist–Social Issues, Assoc. Dir.
SEAN SwEzEY, ph D Specialist–Extension, Assoc. Dir.
BARBARA MAxIMOvICh Assistant to the Director
JOAN TANNhEIMER program Assistant
DIANE NIChOLS Apprenticeship Coordinator
ORIN MARTIN Apprentice Course Associates
As I think about the material in this issue of The ChRISTOF BERNAU
Cultivar, “making connections” emerges as an over- AKIKO MINAMI Apprentice Course Assistant
riding theme. ANN LINDSEY Apprentice Course Grant writer
Our cover story describes a new effort at UC Santa Cruz ALBIE MILES Curriculum Developer
to connect local organic farmers to campus diners through JIM LEAp Operations Manager
the farm-to-college program. This movement is taking off
NANCY vAIL CSA, Farm-to-College Cooordinator
nationwide, as campus communities and growers realize the
JULIE STULTz Field production Assistant
mutual advantages of sourcing organic produce and other
MARThA BROwN Senior Editor
food from local farms.
JAN pEREz Associate Specialist, Social Issues
The UCSC farm-to-college project is unique in that it was
phIL hOwARD, ph D Staff Researchers
driven by a set of food purchasing guidelines developed by
MARC LOS hUERTOS, ph D
students, staff, and faculty and supported by UCSC’s Dining
KRISTY MORRIS, ph D
Services; it involves a consortium of local organic growers; JOJI MURAMOTO, ph D
and it includes both academic and experiential education, SCOTT ROLLINS, ph D
much of it coordinated by Center staff. This is an excit- JANET BRYER Staff Research Assistants
ing program that is poised to expand both at UCSC and DIEGO NIETO
throughout the UC system. JOhN FIShER Garden Classroom program Director
Also blossoming are efforts to develop a nationwide KIM ALLEN, Second-Year Apprentices
network of educators and students involved in sustainable JENNIFER ECKERT, EMILY FREED, JASON MARK,
agriculture education. A recent conference organized by hENRY ONDUNK, DAvID ShAw, KIRSTIN YOGG

staff of the Center and UC Davis brought together over
faculty affiliates
140 students, educators, administrators, and members of

the sustainable agriculture community to discuss ways to
improve education at the post-secondary level (see page 7). weixin Cheng, E. Melanie Dupuis, Laurel Fox, Margaret
This initial meeting has catalyzed ongoing work to establish FitzSimmons, Greg Gilbert, Steve Gliessman, David Goodman,
Julie Guthman, Karen holl, Deborah Letourneau, Michael Loik,
a new organization that will promote and improve college
Manuel pastor, Ravi Rajan, Alan Richards, patricia zavella
and university sustainable agriculture education.
At the international level, growers and consumers are
coming together to promote connections between farmers
and their communities. The community supported agri-
culture (CSA) concept is taking off in many countries, and
Center CSA coordinator Nancy Vail is helping build this Spring/Summer 2006, volume 24, No. 1
growing movement. See her report from the second inter- The Center for Agroecology & Sustainable Food Systems is located at the
national CSA conference (page 14). University of California, Santa Cruz. Through our research and educational
efforts we seek to increase understanding of the social, economic, political,
Also in this issue is an update on Center efforts to develop
and ethical foundations of agricultural sustainability; to establish the
and improve pest control programs on local organic straw- ecological and agronomic basis for sustainable production systems; and to
berry farms. Center researchers have introduced a parasitoid demonstrate and facilitate the use of information critical to the adoption
of these systems.
that, in combination with trap crops, is showing promise in
The Cultivar is published twice yearly. Current and back issues are available.
controlling populations of the strawberry pest Lygus hespe-
Editor: Martha Brown.
rus (page 5). Researchers Sean L. Swezey, Janet Bryer, and
CASFS, University of California
Diego Nieto have also expanded their connections in the 1156 high Street, Santa Cruz, CA 95064
strawberry community thanks to a grant from PG&E. The 831.459-4140 or 459-3240 (telephone) 831.459-2799 (fax)
www.ucsc.edu/casfs
2-year grant will fund efforts to implement and monitor trap
cropping systems on conventional as well as organic farms,
to see whether methods developed on organic strawberry Happy summer to you, and enjoy this issue of the
operations will help decrease the amount of sprays used on newsletter.
conventional farms (see page 11). – Dr. Carol Shennan
4 tHE CULtIvAR | SPRINg/SUmmER 2006
Center Researchers Find pest Control help
for Central Coast Organic Strawberries
When it comes to dealing with a pest infesta-
tion—especially of a native pest that can cause
significant economic damage—entomologist Sean
L. Swezey had some basic advice for his audience at the 2006
Ecological Farming Conference: “Don’t try to spray it into
submission. Identify and enhance key natural enemies and
get them chomping on it.”
Swezey speaks from experience, but in the case of lygus
bugs (Lygus hesperus, also called the western tarnished plant
bug), finding specific natural enemies turned out to be a more
complex undertaking than he had imagined. Although a
number of lygus predators, such as big-eyed bugs and damsel
bugs, occur naturally in the state, Swezey was interested in
Lygus bugs (Lygus hesperu)
encouraging a particular type of natural enemy—a selective
damage a variety of crops
endoparasitoid that could help control lygus infestations in grown in California, includ-
organic strawberry plantings. ing strawberries, cotton, and
sugar beets. (Photo by Jack
Insect endoparasitoids lay their eggs inside their insect UC Statewide IPM Project
© 2000 Regents, University of California Kelly Clark.)
host, usually when the pest is in the immature stage. When
the parasitoid egg hatches, the developing parasitoid larva
kills its host. Because they usually parasitize a narrow range Pickett had been rearing a parasitoid species of the Peri-
of hosts, endoparasitoids are ideal tools for biocontrol stenus genus that he hoped would help control lygus bug
programs. infestations in California’s cotton crop. His research had
Swezey, an extension specialist with the Center for Agro- led him to studies done in southern Europe, where a species
ecology and Sustainable Food Systems (the Center), has spent very similar to Lygus hesperus infests alfalfa. This pest, the
years working on alternative cultural control techniques to European tarnished plant bug, hosts two naturally occurring
limit lygus bug damage in organically managed strawberry endoparasites—the hymenoptera wasps Peristenus stygicus
crops. Finding an effective endoparasitoid to help control and P. digoneutis. The latter had been successfully imported
lygus populations would be an important biological addition to the eastern United States where it controlled the tarnished
to growers’ management options. plant bug, a pest of alfalfa.
Yet when Swezey and visiting Italian researcher Peristenus wasps attack their prey by parasitizing the
Gianumberto Accinelli from the University of Bologna nymphal stage of the lygus bug. “The female wasp grasps
began searching for a native endoparasitoid of lygus on the lygus nymph, then oviposits [deposits the egg] into a
California’s central coast, they came up empty. “Accinelli membranous area between two segments of the nymph’s
reared out literally thousands of lygus and didn’t find a body,” explains Swezey. The developing wasp consumes the
single endoparasite,” recalls Swezey. “An insect like lygus nymphal host from the inside out, killing it before emerg-
that’s so widespread but has no endoparasitoids affecting ing as an adult wasp. “A female Peristenus can lay up to
the nymphal stage? It was perplexing to say the least.” 60 or 70 eggs—usually one in each host—in its lifetime,”
says Swezey.
EUROPEAN WASP OFFERS CONtROL OPtION Working with Dominique Coutinot from the US De-
It was a chance encounter with a colleague that led Swezey partment of Agriculture’s European Biological Control
to some unexpected help in his search. “I ran into Charlie Laboratory in Montferrier, France, and Ulli Kuhlman of
Pickett, a biocontrol specialist with the California Depart- CABI Bioscience in Switzerland, Pickett imported Peristenus
ment of Food and Agriculture’s Biological Control Program. stygicus and P. digoneutis for release in California’s Central
We started talking about some old scientific literature that Valley. He was also looking for a cooler region to try and
described the genus Peristenus [a parasitic wasp] working establish the endoparasitoid. “Central Coast strawberry
as a biocontrol agent against the European tarnished plant plantings were an ideal study site,” says Swezey.
bug,” recalls Swezey. > continues on next page
tHE CULtIvAR | SPRINg/SUmmER 2006 5

Educators, Students, and Researchers Gather
for First National Conference on
Sustainable Agriculture Education
Interest in sustainable agriculture isn’t limited to the CALIFORNIA EFFORtS SPARK NAtIONAL gAtHERINg
farm fields or grocery aisles—it’s also taking root in the Dating to the founding of the Student Garden Project
classroom. Prompted in many cases by student demand, in 1967 and the Agroecology Program in 1981, UC Santa
colleges and universities around the country are developing Cruz has a long history of both experiential, apprentice-
programs in organic farming, sustainable agriculture, and style training in organic farming and gardening techniques,
agroecology. and more traditional academic courses in agroecology
Recognizing this growing interest, members of the Center and sustainable agriculture. Building on this experience,
for Agroecology and Sustainable Food Systems (the Center) members of UCSC’s Center for Agroecology and Sustain-
and the UC Davis College of Agricultural and Environ- able Food Systems have worked with other educators from
mental Sciences and Student Farm teamed this past winter throughout California since 2002 as part of the College
to develop the first national conference on post-secondary Farms Sustainable Agriculture Educators Working Group,
sustainable agriculture education. with support from the Kellogg-funded California Food and
The conference drew over 140 students, faculty, staff and Fiber Futures project.
administrators from more than 50 national and international “The focus of that work was on colleges and universities
colleges and universities to the Asilomar Conference Center that have college farms,” says Miles. “As post-secondary
in Pacific Grove, California. Also attending were represen- educators, we wanted to discuss the needs that our programs
tatives from 15 state and national sustainable agriculture shared and to develop experiential education curricula that
organizations. would incorporate hands-on work and learning on college
Conference attendees set their own agenda based on farms into academic programs.” The California group
shared interests, brainstorming in more than 20 workshops worked on a number of projects together, convened several
on topics that ranged from how best to work across disci- meetings each year, and held workshops for the last three
plines in developing curricula, how to develop and maintain years at the annual Ecological Farming Conference.
institutional support for sustainable agriculture education Realizing the need for an effort that served the broader
and research programs, and how to incorporate student sustainable agriculture education community, the California
farms into education programs, to how to develop careers educators proposed the idea of convening a national, multi-
paths for students with interests in sustainable agriculture. day sustainable agriculture education conference. “In 2005
The response to the conference was overwhelmingly we conducted a survey of selected individuals and US institu-
positive. According to Albie Miles, the Center’s curriculum tions involved in sustainable agriculture education to assess
developer and one of the conference organizers, “Many
> continues on next page
participants commented that the conference was very timely
and that they had long recognized the need for a national
meeting that would encourage inter-institutional exchange
and collaboration between sustainable agriculture educators,
researches, administrators and students.”
Part of the conference’s outcome is an effort to assess
the need for a national-level organization that will continue
to address and promote sustainable agriculture as a field
of study in higher education. In this article we discuss the
background of this effort, describe some highlights from the
January conference, and offer ways to get involved in the on-
going work to develop and improve sustainable agriculture Jo
n
programs for post-secondary students. More information on K
e
the conference, including summaries of all the workshops, rs
e
y
is available on the Center’s home page: www.ucsc.edu/casfs;
click on the Education link and go to the Facilitating Sus- An Environmental Studies course based at the UCSC Farm is part of
tainable Agriculture Conference link. a trend toward experiential sustainable agriculture classes. Here
students Lydiah gatere (left) and Eric Hoff examine soil compaction
readings as part of an agroecology lab session.
tHE CULtIvAR | SPRINg/SUmmER 2006 7
interest in a national conference as well as to solicit input on
the conference’s content,” says Miles. “The great majority of Needs and Interests of US Agriculture Educators
respondents from our initial survey strongly supported the Topics are listed in the order of interest as ranked by
idea of a national conference.” Miles, along with Mark Van the respondents
Horn, director of the UC Davis Student Farm, and Damian
• Experiential learning
Parr, graduate student in agricultural education at UC Davis,
• Teaching methods, strategies, and facilities
formed the conference steering committee.
Both educators and students provided feedback on what • Interdisciplinary education
issues were of greatest interest and concern (see sidebar). • Developing interpersonal and inter-institutional
Colleagues at the Center provided the impetus for the use of collaborations
Open Space Technology for structuring the event such that • Engaging and responding to internal and public
the content of the conference was determined by the needs stakeholders
and interests of the participants.
• Strategizing to meet program development needs
Both graduate and undergraduate students played a
• Assessment of specific program development needs
significant role in the conference. As one of the primary
• Systems approaches, relating to hard systems
conference organizers, Parr stressed the importance of de-
and soft systems (social learning)
veloping the conference as a progressive “educational event”
with a participatory, inclusive curriculum. Central to this • Theoretical frameworks of sustainable agriculture
principle was assuring students’ authorship in developing and their implications for specific approaches to
the conference program and outcomes. education
Parr, a member of the Center’s 1991 Apprentice class • Theoretical educational frameworks that best serve
and a UCSC Environmental Studies/Agroecology graduate the field of sustainable agriculture
in 2000, notes that, “We facilitated a social learning pro- • Critical examination of educational theories of
cess wherein administrative, faculty, and student cultures learning, pedagogy, and curriculum
increased awareness of their respective needs and interests.
Ultimately, the goal was to democratize knowledge and Needs and Interests of Undergraduate and
practice responsibility for what and how we learn about graduate Students
sustainable agriculture.”
• Experiential learning, hands-on practical learning,
student farms, internships, and the integration of
PARtICIPANtS ADDRESS SHARED INtEREStS, ISSUES
classroom and applied field-work
By bringing together a national group of educators and
• Developing interpersonal and inter-institutional
students, conference organizers hoped to encourage the
collaborations between sustainable agriculture
continued development of sustainable agriculture and agro-
programs/projects
ecology educational programs in the U.S.
“We wanted to create a stimulating working environment • Existing sustainable agriculture programs’ in-
structional resources, teaching methods, strategies,
in which faculty, students, staff and administrators were free
and facilities
to share ideas and questions, discuss what they have done
and want to do in their education programs, what worked, • Interdisciplinarity, integration of natural and social
what didn’t work, and what educational resources and teach- sciences in courses and curriculum
ing methods they’ve been using,” says Miles. • Developing and maintaining institutional and
Combining both World Café and Open Space Technology faculty support and participation in student
meeting formats (see Resources, below, for a description of sustainable agriculture programs/projects
these approaches), the conference participants worked with • Systems and holistic approaches to agroecology and
facilitators to set their own agenda and broke into various food systems
working groups to address topics of shared interest.
• Critical educational theories of learning, pedagogy,
One of the most popular of the 23 workshops addressed
and curriculum. Participatory Action Research,
curriculum development. Participants discussed the myriad
Critical Pedagogy and Popular Education as social
challenges and opportunities facing students, faculty, and
learning and action methodologies.
staff interested in creating a sustainable agriculture cur-
• Assessment of specific student initiated pro-
riculum, particularly at institutions with a long history of
grams’/projects’ (e.g., student farm/co-ops), devel-
both conventional agriculture and an exclusively disciplinary
opment needs
approach to agriculture education.
Some of the topics and ideas that emerged from the cur- • Strategizing to meet student programs’/projects’
development needs (e.g., student farms)
riculum workshops included the following:
• Students’ leadership, inspiration, and passion about • Outreach and student recruitment
sustainable agriculture capture the attention of university
administrators.
8 tHE CULtIvAR | SPRINg/SUmmER 2006
“we wanted educators, administrators, and students to meet each other, learn from each other
and, if and as it suits them, develop collaborations and working relationships across geographical,
disciplinary, and other boundaries. In doing so it is our hope that collectively we can encourage
the development of educational programs that focus on learning, student self-empowerment,
and the development of knowledge and skills needed to achieve more sustainable food and
agricultural systems.”
Mark Van Horn, Damian Parr, and Albie Miles, conference steering committee
• Farms, growers associations, and industry are seeking
D
qualified sustainable agriculture workers with plenty of am
hands-on experience and applied knowledge. ian
p
• Many departments require internships of their students, a
rr
which create opportunities for partnerships with other sus-
tainable agriculture organizations or area farms to provide
hands-on learning.
• There is a need to develop 2-year, 4-year, graduate,
certificate programs and grower workshops in sustainable
agriculture to serve a variety of audiences.
• Defining the role of experiential and interdisciplinary
learning in undergraduate programs in sustainable agricul-
ture education is an ongoing challenge.
Another workshop discussed partnerships between
universities and non-profits/community groups/grower
associations. The objectives of such partnerships include
Students, staff, faculty, and administrators share ideas at a World
helping to ensure that sustainable agriculture education
Café session, reflecting on the challenges they face in developing
materials and programs are meeting the needs of people sustainable agriculture programs at their home institutions.
inside and outside of the university—students, graduates,
instructors, farmers, employers, community members, and • Establishing new sustainable agriculture education
the community at large—and lowering overhead expenses programs: How can established programs assist new
for both university and the partnering organization by programs?
sharing resources and expertise. Examples discussed in the • Employment opportunities for graduates of sustain-
workshop include: able agriculture programs
• The Program in Ecological Agriculture and Society • Sustainable food in college and university dining
(PEAS) farm at the University of Montana, where a local services
non-profit covers the operating expenses of the farm and • Developing a national academic association for the
distributes the produce through its food bank programs, advancement of sustainale agriculture in higher education
while the university covers the cost of the instructor/farm
manager to teach/manage the student farmers. CONFERENCE CAtALyzES ONgOINg EFFORtS
• Idaho, where a group of growers has gotten together “By the end of the conference, it was clear that partici-
with the University of Idaho to provide sustainable agri- pants wanted to continue the dialogues and brainstorming
culture education, information and training to new and they’d begun in order to move forward in developing and
continuing farmers. improving sustainable agriculture education,” says Miles.
• Central Carolina Community College, where area farm- Fifteen working groups and sub-committees were pro-
ers teach courses to students using university infrastructure posed to address such topics as: developing and maintaining
and resources. institutional support for sustainable agriculture education
• Michigan State University, where a Farmer Advisory programs; sustainable agriculture curriculum development;
panel is helping guide organic farmer training and transi- student recruitment and retention; connecting sustainable
tion. agriculture programs and their students to surrounding
Other workshops addressed such issues as: communities; student and college farms; interdisciplinary
• Politics and sustainable agriculture and experiential education; developing inter-institutional
• Institutionalizing campus and student farms collaborations; and a student-centered working group to
• How to develop and maintain institutional support focus on issues and interests specific to undergraduate and
for sustainable agriculture education programs graduate students. Anyone interested is welcome to join the
• Student faculty mentoring online discussions of these working groups; see www.ucsc.
> continues on next page
tHE CULtIvAR | SPRINg/SUmmER 2006 9
edu/casfs and go to the Education link for more information.
D
For specific questions or comments, please contact Albie am
Miles at [email protected]. ian
p
In addition, the development of a national association a
rr
for the advancement of sustainable agriculture in higher
education was proposed and is currently the focus of work
of nine active subcommittees. The draft mission statement of
the proposed Sustainable Agriculture Education Association
(working title) states:
The SAEA mission is to advance the practice of sustain-
able agriculture through 1) promoting the development,
application, study, and dissemination of best teaching and
learning practices in sustainable agriculture education,
2) serving sustainable agriculture teachers and learners
through communication, training, development, publication,
and collaborative activities, and 3) enhancing the depth and
breadth of sustainable agriculture education programs and
curricula. Consumers who already purchase food from local sources such as
A second inter/national sustainable agriculture educa- farmers’ markets and roadside stands are likely to be receptive to
marketing and education efforts such as the “Buy Fresh, Buy Local”
tion conference is currently being planned for 2006/07.
campaign of the Community Alliance with Family Farmers.
Cornell University and the Pennsylvania State University
are negotiating support with their respective institutions
and are tentatively planning to accept the co-coordination
of the event.*
– Albie Miles,
Rhonda Janke of Kansas State University takes notes at a workshop
Martha Brown discussion on “core competencies,” goals that students develop
while in sustainable agriculture programs.
*Please note: PSU and Cornell are actively seeking funding to
support this effort. Please contact Albie Miles (afmiles@ucsc. Sponsors and Supporters
edu) to discuss options for conference sponsorship. Major sponsors for the event included the UC Davis
College of Agricultural and Environmental Sciences and
Student Farm; The Farm Foundation; the UC Santa Cruz
Steering Committee and Facilitator team
office of the Chancellor; the Center for Agroecology and
Steering Committee Sustainable Food Systems, UC Santa Cruz; the Department
• Albie Miles, Center for Agroecology and Sustainable of Environmental Studies and the Division of Social Sci-
Food Systems, UC Santa Cruz. ences at UC Santa Cruz. Additional support was provided
• Damian Parr, Graduate Student, Agricultural Educa- by the UC Sustainable Agriculture Research and Education
tion, School of Education, UC Davis. Program; the USDA Cooperative State Research, Education,
• Mark Van Horn, Director, Student Farm. Department and Extension Service (CSREES) Sustainable Agriculture
of Plant Sciences, UC Davis. Research and Education Program (SARE); Wageningen
Facilitator Team Agricultural University of the Netherlands; and the Students
• Richard Bawden, Department of Community Agri- for Sustainable Agriculture (SSA) at UC Davis.
culture, Recreation and Resource Studies, Michigan State
University.
• Catherine Cloud, Graduate Student, International Resources
Agriculture Development, UC Davis. For more information on World Café meeting
• Nancy Grudens-Schuck, Department of Agricultural strategies, please see the following website –
Education and Studies. Graduate Program in Sustainable www.theworldcafe.com/worldcafe.html
Agriculture, Iowa State University. For more information on Open Space Technology for
• Geir Lieblein, Department of Plant and Environmen- meetings, please see the following website –
tal Sciences. Norwegian University of Life Sciences. www.openspaceworld.org/wiki/wiki/wiki.
• Nadarajah Sriskandarajah, Associate Professor, Unit cgi?EnglishHomepage
of Learning. Food and Resource Economics Institute. The
Royal Veterinary and Agricultural University, Denmark.
10 tHE CULtIvAR | SPRINg/SUmmER 2006