The Agroecology Summer Intensive is an undergraduate 10-week, summer, residential curriculum in academic and experiential learning at Merry Lea Environmental Learning Center of Goshen College. It comprises four courses (15 credits) in Sustainable Agriculture: soils, vegetable crops, agroecology and small farm management/produce marketing that count towards the school's Agroecology Minor. A Certificate Program is available for persons not seeking academic credit. Internships are available at the Merry Lea Sustainable Farm. ASI is held at the Rieth Village, 4415 W. 200 S, Albion, IN 46701.
Other Training Opportunity
"The Agroecology program ... combines student-centered research, education, and community engagement in various projects to address locally relevant issues that affect agroecosystems in South Texas, including in sustainable agriculture, community supported agriculture, urban forestry, and sustainable food systems."
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 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."
Formerly the Dryland Agriculture Institute. "Researchers...research and develop technology and implement solutions for improving the sustainability of dryland agriculture in the light of depleting water resources for irrigated agriculture."
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 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."
The program offers classes that focus on skills needed to run a local farm, annual workshops and educational events. The on-farm apprenticeship program focuses on sustainable, small and mid-scale production. Growing Growers is a collaborative effort between the Kansas State University Research and Extension, University of Missouri Extension, Lincoln University, Kansas Food Circle, Kansas Rural Center, Cultivate Kansas City, and the Kansas Rural Center.
The Organic and Sustainable Agriculture Club provides "education through advocating alternative agricultural practices and methods, demonstrating fundamentals of agroecosystems and sustainable food systems to foster the awareness of social and environmental concerns to the University of Florida students and the local community."
"MISA supports University of Minnesota programs that provide students with the opportunity to interact with faculty involved in sustainable agriculture research; with practitioners who are applying sustainable principles on their farms; and with organizations and agencies that work on myriad aspects of sustainability in agriculture."
This intensive three-day course offers practical guidance on setting up and running an apple orchard business. The course includes guidance on both IPM and organic production methods as well as variety and root stock selection, planting schemes, pruning, business planning and management, and economic considerations.
The Oregon State University Organic Growers Club is an all-volunteer, student-run, organic farming project located on about two acres of the University's agricultural research land. The 300-member student organization sells farm products on-campus.
Acquired in 2018, the Center is the first USDA Certified Organic program in the University's College of Agricultural and Life Sciences (CALS). The Center operates a certified organic heirloom fruit orchard. CALS partners with Idaho Extension to deliver educational programs in "organic and sustainable crop production, pest management and soil health management, native plant landscapes, horticulture, organic food processing and marketing, food safety and nutrition."
The Richard Alsina Fulton Center for Sustainability Studies facilitates practical training and research and is used to demonstrate sustainable methods of soil improvement, weed and pest control, cover and biointensive cropping, rotation, use of compost and green manures, and alternative fuel research. The Center includes the Fulton Farm, a USDA-certified 50-acre farmstead, passive-solar greenhouses, solar and wind-generated electricity demonstrations, and a Community Supported Agriculture program. Previously called the Fulton Center for Sustainable Living.
The Institute promotes "Rachel Carson's legacy - sustaining Earth's life support system - clean air, pure water, fertile soil, and biodiversity - through research, education and outreach."
The New Mexico State University Sustainable Agriculture Science Center at Alcalde "conducts agricultural and natural resource research to benefit small family farms and ranches of north-central New Mexico."
The Sustainable Agriculture Program awards an Associate in Applied Science and three certificates in sustainable agriculture. The program includes instruction by local farmers, research in sustainable agriculture, hands-on classes, and field trips to local farms and businesses.
The Grand Valley State University Sustainable Agriculture Project and farm provides students, faculty and staff with a space for research and experiential learning in sustainable and organic agriculture and incorporates a CSA. The Project also offers courses, programs, internships and other activities that promote awareness about sustainable development.
The Sustainable Food Program focuses on facilitating education on sustainable food topics, collaborative programming and outreach, and growing sustainable food in support of the University of Michigan community and environment. The Campus Farm "is the center for hands-on learning related to sustainability, food systems, and food production."
The Yale Sustainable Food Program manages the Yale Farm, collaborates with faculty at the undergraduate and graduate level on courses and educational opportunities related to food and agriculture, supports the Yale University sustainable dining program and offers diverse events related to food and agriculture.
The SAG program offers a minor in Sustainable Agriculture and a Bachelor of Science in Sustainable Agriculture with a Farming or a Community Food Systems Track. SAG is hands-on, featuring field-based coursework and an apprenticeship at the University of Kentucky Organic Farming Research and Education Unit (OFREU), home to the University's Community Supported Agriculture program." An interdisciplinary team of researchers from multiple departments conduct organic-focused research on 13 acres of the OFREU.
The school emphasizes organic production methods and direct marketing. Its intensive three-day course provides a "realistic picture of what it takes to run a successful small-scale produce operation." Topics covered include: business and marketing, soil fertility, crop production, pest and disease management, equipment and labor needs.
This USDA Web site identifies formal and non-formal educational opportunities, farm training and apprenticeships, and experts who can address the training needs of veterans.
"The Urban Farm is an outdoor university classroom where students learn to grow their own food organically and sustainably." The farm also features beekeeping and pollination. It partners with academic units across the University and hosts classes, group projects and researchers. Students work with community partners, local farmers, and food processors to gain "hands-on, interactive experience."