Educational Activities

New Agriculture Network  is a collaborative project between the University of Illinois, Michigan State University, Purdue University, Iowa State University and organic growers in these states. It was initiated in 2004 to facilitate information exchange between researchers and organic growers or growers interested in transitioning to organic practices.  To find out more visit http://www.ipm.msu.edu/new-ag.html

Bevier Café is a Student Operated Laboratory in Quantity Food Preparation and Service, located in Bevier Hall on the UIUC campus. Chef Jean Louis-Ledent is making a concerted effort to incorporate locally grown food into the Café’s daily menu. Most professional chefs recognize the superior quality of local food, but if Chef JeanLouis and Jill North (co-manager of the Café) had any doubts, they were swept aside after hosting a local foods conference. Not only was fine food served, but attendees met local farmers and learned first hand how the food was grown. Now a Bevier Café menu featuring local food, distinguishes it from other dining establishments on campus. http://www.ag.uiuc.edu/~food-lab/bevier/menu.html

In the Classroom>>> 

Farm Beginnings™ is a year-long educational training and support program designed to help people plan and begin sustainable farm enterprises. Participants begin with 10 winter seminar sessions that focus on goal-setting and planning for profit. They are then offered a variety of hands-on experiences in the spring, summer, and fall, during which they network with successful, innovative farmers through apprenticeships, mentorships, field days and conferences. Farm Beginnings™ also helps beginning farmers create links with experienced farmers through farm partnerships, land and equipment use and/or rental. Instruction is geared towards small-scale operations, the kind needed for strong, local food systems. Small scale producers, like those coming out of the Farm Beginnings™ program are precisely the type of farmer that is likely to participate in developing a local food system. UIUC's involvement, in terms of coordination and speakers, represents an investment in a future local food system in Illinois. http://www.farmbeginnings.uiuc.edu/

The Diversified Farm is a model, diversified, small-scale farming operation located at the University of Illinois’ Allerton Park, near Monticello, Illinois, and is run by the Office of Continuing Education at the UIUC. The farm produces a wide variety of vegetable crops used by the Allerton Conference Center, and is also used for various programs, one of which provides internships for students seeking farming and marketing experience.  The farm’s manager is Todd Statzer, an experienced grower and marketer, who has plans to diversify the farm’s enterprises into agri-forestry products and farmer training sessions to teach producers how to start and operate alternative farming enterprises for a strong local food system.

Programs and Resources

SARE The Sustainable Agriculture Research and Education (SARE) Program is part of USDA’s Cooperative State Research, Education, and Extension Service (CSREES) and administers a competitive grants program. ASAP hosts the North Central Region’s sustainable agriculture coordinator, who is charged with actively promoting, educating, facilitating, and networking with audiences interested in receiving SARE grants (there are four grant programs: research and eduation, professional development, farmer/rancher, and graduate student). Information about each of the grant programs is distributed electronically and in print to Extension personnel, NGO’s, and various state and federal agencies. For more information visit the website at www.sare.org/ncrsare

National efforts

http://studentfarm.ucdavis.edu/FSA/Default.htm

Student Led Efforts

Just Food is a student organization with the objective of renovating the university and community food systems. Many of the group’s ideas center around the formation of a student run farm. Using organic farming practices the students wish to produce a variety of vegetable crops, as well as herbs and flowers. Students will learn about growing practices, processing and packaging, marketing, and preparation of produce that is local and sustainable. One related idea is the facilitation of a summer gardening class, attended by children in the community and taught by residents of the Clark-Lindsay Village. The farm may also be home to community gardens, a Student Farmer’s Market, the introduction of local food into the dorms, and student education on various food issues.

Students for Environmental Concerns is a campus student organization