The Farmer Training Program is a 6-month intensive program for aspiring farmers and food systems advocates that provides a hands-on, skill-based education in sustainable agriculture, organic crop production, marketing, farm business management, and more. Participants manage their own growing site, take classes from professors and expert farmers, and rotate as workers and learners on successful, diverse farms in the Burlington, VT area.
The Farm is an educational laboratory for students in the Agriculture and Natural Resources (ANR) program and "serves as a model of sustainable agriculture." Experiential learning opportunities are offered in livestock, organic field and forage crops, and organic horticultural production, as well as value-added processing and marketing. The College's Agriculture and Natural Resources (B.S.) degree includes courses in sustainable agricultural practices, and bees and beekeeping.
The Dartmouth Organic Farm, a certified-organic, student-run educational and working farm, provides opportunities for student and faculty research, labs and courses, internships, and independent projects, and includes hands-on experience in sustainable food, organic production, renewable energy, beekeeping, and aquaponics.
The Plant Science Research Center is one of two research units in the Alabama Agricultural Experiment Station system that have certified organic research plots and that focus on applied research to support small-scale organic farmers. The Center conducts research on organic transplants, vegetable crops and microgreens.
The Bowdoin Organic Garden provides research opportunities for faculty and agricultural experiences for the college community, and it supplies vegetables and fruits to the College's Dining Service.
The Center for Integrated Agricultural Systems (CIAS) creates "multidisciplinary research and education/training projects" that focus on how "integrated farming systems can contribute to environmental, economic, social, and intergenerational sustainability."
Interdisciplinary environmental sciences undergraduate major in the Earth Systems Program with Sustainable Food and Agriculture track. Courses in organic agriculture, sustainable food systems, and urban agriculture. Operates the O'Donohue Family Stanford Educational Farm.
The 14-acre certified organic farm, located on the Clemson University campus, "serves as a resource for training and education in sustainable and organic agriculture" and "offers research opportunities for undergraduate/graduate students, and also provides students of any discipline with hands-on experience in organic production systems."
The College of the Redwoods Sustainable Agriculture Farm, a 38-acre student-operated certified organic farm, offers farm enterprise courses and student internships, and includes a CSA program.
"The vision of the Cultivating Success program is to increase producer and consumer understanding, value, and support of sustainable local farming systems in Idaho through educational and experiential opportunities."
The Center for Agroecology and Sustainable Food Systems (CASFS) engages in research, education, and outreach programs that focus on "creating agriculture and food systems that sustain both human communities and the environments in which they live." CASFS manages a 30-acre organic farm and the 3-acre Alan Chadwick Garden. Programs also include undergraduate internships, on-farm research, a six-month on-farm apprenticeship in Ecological Horticulture, farm tours, gardening workshops, and programs for K-12 students.
The Ecological Food and Farming Systems (EFFS) graduate specialization (M.S. or Ph.D.) "fosters understanding of interdisciplinary concepts critical to sustainable agriculture and food systems."
University students, faculty and researchers use the 30-acre organic farm and 3-acre Alan Chadwick Garden as teaching and research sites in organic horticulture and agriculture. Programs also include farm tours, gardening workshops, and programs for K-12 students.
The Dual Major in EcoGastronomy is a collaboration with the University of New Hampshire's College of Life Sciences and Agriculture, Peter T. Paul College of Business and Economics, and the Sustainability Institute.
The 9-acre, certified organic Cal Poly Organic Farm provides "undergraduate students a place to experience hands-on learning in organic and sustainable farming practices." Offers on-site enterprise project courses and volunteer opportunities.
A partnership of the University of Idaho Extension, Washington State University Food Systems Program, and Rural Roots. The Washington State University program offers three courses with the goal of "provid[ing] beginning and existing farmers with the planning and decision-making tools, production skills, and support necessary to develop a sustainable farm or food business."
The 85-acre farm is used "for organic, sustainable crop production, student experiential learning opportunities and organic, sustainable agricultural practice research." Organic Farming Workshops are held February through June. Offers Organic Farming Techniques course (AGS 104B).
The Snyder Research and Extension Farm is the Rutgers University Center for Sustainable Agriculture. The Farm "shares the scientific resources of the School of Environmental and Biological Sciences" and provides public education to the local community. Rutgers faculty study sustainable agricultural production techniques and utilize the farm, including its certified organic land, for research and other services.
The Center for Diversified Farming Systems, "an interdisciplinary research hub within the Berkeley Food Institute...examines how biological, economic, and cultural diversity affect the productivity, resilience, sustainability, health, and equity of agriculture." The Berkeley Food Institute focuses on transforming "food systems to expand access to healthy, affordable food and promote sustainable and equitable food production."