Recipient Organization
UNIVERSITY OF VERMONT
(N/A)
BURLINGTON,VT 05405
Performing Department
Community Development and Applied Economics
Non Technical Summary
The long term goal is to enhance the sustainability of the US food system and rural communities by fostering sustainable agri-food enterprises. The short term goal is develop, implement, evaluate and disseminate educational and extension programs which will prepare the entrepreneurs and employees of sustainable agri-food businesses for enduring economic prosperity. The programs, delivered within an experiential, service-learning based pedagogy, will provide training in the critical skills, knowledge and networks needed to form, manage, govern and operate agri-food based businesses. The businesses will create strategic partnerships which create value for all partners and share risk and reward equitable. The businesses will enhance the social, economic and environmental sustainability of their communities and advance public health goals by producing, processing, distributing, serving and selling healthful, sustainably and regionally produced foods and increasing their availability to community members. We begin by conduct multi-methods research to understand the critical skills, knowledge and networks needed to both start and work in sustainable agri-food firms, then incorporate these findings into a set of service-learning classes within the University of Vermont?s (UVM) curriculum, as well as UVM Extension programs. Impact on students and community partners will be assessed; results will guide the formation of curriculum guides to be shared with other higher education institutions. Our efforts build on many efforts in Vermont to place the agri-food system at the forefront of state economic development and sustainable job creation, as well as utilizing and strengthening UVM's core competencies in food systems research, Service-Learning and community entrepreneurhip.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
The long term goal of this project is to enhance the sustainability of the US food system and rural communities by fostering sustainable agri-food enterprises. The short term goal, and the means for accomplishing the long-term goal, is to develop, implement, evaluate and disseminate a set of educational and extension programs which will prepare the entrepreneurs and employees of sustainable agri-food businesses for enduring economic prosperity. The programs, delivered within an experiential, service-learning based pedagogy, will provide training in the critical skills, knowledge and networks needed to form, manage, govern and operate agri-food based businesses. Through involvement in this project, businesses will form strategic partnerships which create value for all partners and share risk and reward equitably. In turn, these businesses will enhance the social, economic and environmental sustainability of their communities and advance public health goals by producing, processing, distributing, serving and selling healthful, sustainably and regionally produced foods and increasing their availability to community members. The supporting objectives to accomplish this goal are as follows: 1. Conduct multi-methods research to understand the critical skills, knowledge and networks needed to both start and work in 21st Century sustainable agri-food firms; a. Identify current project and research needs of local businesses and organizations; 2. Incorporate these findings into a set of service-learning classes within the University of Vermont's curriculum, as well as UVM Extension and undergraduate research programs 3. Conduct a three a year formative evaluation of these classes and programs, measuring impacts on students and communities, and adapting content for perpetual improvement 4. Map and disseminate curriculum, and course and extension modules
Project Methods
Our first phase of project implementation will focus around research to identify the skills and knowledge needed among future food systems employees and entrepreneurs. We will begin with a set of semi-structured interviews of 15-20 sustainable agri-food entrepreneurs in Vermont. We will utilize our network of non-profit, UVM Extension and State government stakeholders to identify potential interviewees, particularly the Community Advisory team. A maximum variation sampling approach will be used (Patton). The goal of the interview is to better understand the needed skills, knowledge and resources needed by successful entprepreneurs, how they learn and how they innovate. Results will inform an on-line survey of approximately 100 Vermont agri-food businesses, measuring the frequency of key interview themes and identified research needs and their correlation with firmographic attributes (including industry, product, sales, location(s), years in business, number of employees, markets used, etc.) and the entrepreneurs' demographics (age, sex, education). Survey data will be analyzed with the goal of developing a set of key knowledge areas and skills that are necessary for success as an employee and entrepreneur in sustainable food systems entrepreneurship. In order to reach our goal of preparing future workers and entrepreneurs in sustainable agri-food systems, this project will utilize the information gathered in Phase 1 research to inform a set of educational programs that will reach a diverse range of audiences. We will develop a rubric that outlines these skills and knowledge areas (as learning goals), then work with faculty members, instructors, and community organizations to "map" educational experiences to these learning goals through sequenced courses and other learning experiences.