Artwork by
Dennis Murphy

For the students, by the students

Working to Sustain Agriculture
Emily Melies, Corner Post Staff

February 14, 2004 - It was about a year ago that CAFNR Dean of Academic Programs Paul Vaughn proposed the establishment of an emphasis area and minor in "Sustainable Agriculture" as part of the College of Agriculture, Food and Natural Resources' degree program in General Agriculture.

If approved, Mizzou will be the first university in the Midwest to have an emphasis in Sustainable Agriculture. Vaughn formed the Sustainable Agriculture Curriculum Committee last year. It consists of members representing every unit of CAFNR. Forming the committee are the following: Sandy Rikoon (chair, Rural Sociology), Dale Blevins (Agronomy), Sylvia Christen (student; Class of 2005), José Garcia (Rural Sociology), Mary Grisby (Rural Sociology), Casi Locke (graduate; Class of 2003), Randy Miles (Soil Science), Rose-Marie Muzida (Forestry), Joe Parcell (Agricultural Economics), Jim Spain (Animal Sciences), and Bobby Torres (Agricultural Education).

The main focus of the program is an emphasis on farming systems that emphasize stewardship of both natural and human resources. Supporters of the program feel there is a need for further education and training in this area. There is an increased demand for sustainable agriculture throughout the country, especially in Missouri.

What is Sustainable Agriculture?

The United States Congress defined Sustainable Agriculture "as an integrated system of plant and animal production practices having a site specific application that will, over the long-term: satisfy human food and fiber needs; enhance environmental quality and the natural resource base upon which the agriculture economy depends; make biological cycles and controls; sustain the economic viability of farm/ranch operations; and enhance the quality of life for farmers/ranchers and society as a whole." (Title XVI, Subtitle A, Section 1603 of the Food, Agriculture, Conservation and trade Act of 1990).

"In part, increased demand is reflected in the consistently rising levels of sales of local and regional food products, organic foods, and "natural" foods. The increasing number of direct producer-consumer linkages and the demonstrated demand of restaurants and other institutions have also fueled a need for increased sustainable agricultural operations." (Report to the Academic Programs Office, College of Agriculture, Food and Natural Resources, Associate Dean Paul Vaughn, September 2003)

"Sustainable Agriculture is one of the fastest growing areas of marketing. It's huge, relevant to Missouri," rural sociology committee member Sandy Rikoon said. "A lot of farmers are looking for an alternative to stay on the farm. They are looking to find new ways for direct marketing. Sustainable Agriculture establishes food circles linking consumers to producers."

The program is a complex system. People pursue it for many reasons. The program is intended to benefit CAFNR students as well as other students in the University. It is determined that increased students will enroll in CAFNR courses through the minor.

"The program is designed to recognize the unique but complimentary combination of courses from numerous academic departments into a structured curriculum," Spain said. "The benefit is for those students that wish to participate in the production and marketing systems that are broadly described as sustainable. The minor allows students from academic departments both from within and from outside CAFNR to complete a basic set of courses that add a unique value to their major or degree program."

There are two tracks available through the program. An Animal and Plant Production Systems Track will be offered as well as a Community and Food Systems Track. The Community and Food Systems Track is more directed toward those interested in internship and international development.

"We hope that students form across campus that have interest in community based food systems will take advantage of the program to prepare them to more fully participate in this approach to food production and marketing," Spain said. "Of course, their involvement may be as simple as being an informed consumer to being a participating farmer to playing the role of community leader that helps develop a community food system."

Today, the college has approved the proposal. Just in the last two weeks it has been approved on the campus level. Next, it awaits approval by the statewide approval body - the Coordinating Board of Higher Education. The process is moving smoothly and the committee feels certain it will be passed. They suspect the program will be in the books this coming fall and available for students.

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