Syllabus FS 395, Summer 2014: Leadership for Sustainable Food Systems: The Breakthrough

Leaders Professional Certificate Program Instructors: Vernon Grubinger & Cynthia Belliveau Dates: Online Pre-course Reading & Discussions: June 2-13, 2014 Residential Session: June 15-20, 2014 Online Project Work: June 21-July 3, 2014

This course helps develop leaders to address some of our most pressing food systems problems such as worldwide food shortages, the obesity epidemic, soil loss, exploited workers, water wars, food deserts, chronic Hunger, a widening gap between rich and poor, etc. Leadership is not about position or formal authority, but the capacity of people and communities to shape futures that they truly desire. This course combines online and oncampus cross-disciplinary learning to address problems and opportunities relating to sustainable food systems and leadership. Participants will gain expertise and new perspectives on sustainable practices relating to food systems that have immediate, practical real-world application. Upon successful completion of this program participants will be issued a Certificate of Completion in Sustainable Food Systems. Participants completing the Professional Certificate in Leadership for Sustainable Food Systems will engage in a combined online and on-campus program. The program’s preliminary online component will be immediately followed by a residential learning experience on the campus of the University of Vermont. Participants completing the program for UVM academic credit, will complete a five week-long combined online and oncampus program between June 2 – July 3 (online: June 2-13, residential session: June 1520, online: June 21-July 3). For non-credit students it will be a three-week long program between June 2-20 (online: June 2-13, residential session: June 15-20). It promises to expand the participants capacity to recognize, and create positive, forward-looking solutions for our broken food system. As part of this program, participants will engage with a broad base of stakeholders through a public conference and meet in a small group for deep dialogue with influential thought leaders. Evaluation for college credit: Students will be evaluated on these assignments and activities by: • Academic Participation (25%): Engage with the course material, including 1

active participation in daily class discussions, reference to readings, and engagement with course speakers and academic activities. • Journal Entries (30%): Keep a daily journal summarizing course events and reflecting on their learning during the residential session. • Public Interviews (10%). Complete three interviews with community members. Write a one page summary and analysis of three interviews assessing people’s perspectives on controversial issues related to food systems to be shared via UVM’s FoodFeed Blog to be completed by July 3 , 2014. • Final reflection essay (10%) A short essay requiring students to synthesize the knowledge gained by creating a personal vision for helping create more sustainable food systems to be completed by July 3, 2014. • Final Presentation (25%): Develop an engaging presentation designed to share something valuable you learned with your community members to be completed by July 3, 2014. • Graduate students enrolled in FS 395 will be expected to complete a combined written/oral presentation around a case study from the student's home community to be completed by July 3, 2014.

Residential Session Schedule
Sunday, June 15 11:00am-1:00pm 1:00pm-2:00pm Arrival & Check-In (Waterman Building, outside room 427) Welcome & Setting Our Agenda (Cynthia Belliveau) (Waterman 427) The Science of S.E.E.D. for Solutions (Taylor Ricketts) (Waterman 427) Group Reflection and Dialogue Reception & Dinner (Waterman Manor)

2:00pm-4:30pm 4:30pm-5:00pm 5:00pm-7:00pm Monday, June 16 8:00am-9:00am 9:00am-10:30am 10:30am-11:30am

Breakfast in the Intervale Barn (Travis Marcotte Welcome) Intervale Tour: Building Community Food Systems (Travis Marcotte) Interval Food Hub: Creating Alternative Market Enterprises (Sona Desai) Group Dialogue & Reflection Lunch

11:30-12:00pm 12:00pm-1:00pm



Learning Directly from Today’s Leaders: Perspectives on Leadership in Various Food Systems Contexts (Vern Grubinger facilitates) Presenters/Mentors:
Katherine Sims, Green Mountain Farm-to-School Severine Von Tscharner Fleming, Greenhorns Tom Stearns, High Mowing Seeds


Group Dialogue & Reflection: commonalities/differences in leadership styles, challenges Dinner at Bread & Butter Farm (Corie Pierce)

5:30pm-7:30pm Tuesday, June 17 8:00am-1:00pm 1:00pm-1:30pm

Morning Culinary Corridor “Food Craft” Food Systems Tour.
Site visits to local Burlington businesses.

UVM Food Systems Summit: Welcoming remarks on establishing a shared understanding of the system we’re trying to change and aligning Academic, Research, Governmental, Nonprofit and Private Sectors for Collectively addressing the Social, Economic, Environment, and Diet & Health aspects of food systems. Paper Session I Break Keynote I – Food Sovereignty Global Perspective. What are the research & policy initiatives one needs? Dinner downtown (participants from Summit to make their own arrangements via networking)

1:30pm-3:00pm 3:00pm-3:15pm 3:15pm-4:45pm 5:00pm-7:00pm

Wednesday, June 18 7:30am-8:30am 8:30am-9:15am Breakfast Keynote II – How much additional food capacity do we really need and where? How much land base do we need to feed the world’s population if we produced our food ecologically? What assumptions or adjustments do we need to make about diet and nutrition to do so? What are the research & policy initiatives one needs? Break Paper Session II 3

9:15ab-9:30am 9:30am-11:00am

11:00am-11:15am 11:15am-12:00pm

Break Keynote III – Can you be ecologically, economically, hydrologicaly, and energetically sound and intensive? What are the research & policy initiatives one needs? Lunch Paper Session III Break Special Panel Session Featuring the Luminary Speakers
Reception: Tasting with Vermont producers for all Summit participants, as well attendees of the ASFA/AFHVS Annual Meeting

12:00pm-1:30pm 1:30pm-3:00pm 3:00pm-3:15pm 3:15pm–4:45pm 5:00pm-6:00pm 6:00pm-8:00pm

Dinner on your own

Thursday, June 19 8:00am-9:00am Breakfast, Group Dialogue & Reflection 9:00am-12:00pm Group Dialogue & Reflection on Conference: Key Insights (Vern Grubinger) • The Complex Dynamics of the Food System; Multiple Models • Values, Networks, and Structural Features of Food Systems Lunch (Waterman Manor) (Vern Grubinger) • Innovative & Practical Models for Localizing the Food System • Leadership Skills: Vision, Planning, Measuring, Collaborating Self-Directed Work for Community Solutions Dinner on your own at Summervale

12:00pm-1:00pm 1:00pm-3:00pm

3:00pm-5:00pm 5:00pm Friday, June 20 8:00am-9:00am 9:00am-12:00pm

Breakfast (Waterman Manor) Strategic, Critical Communication & Persuasion (TBD)(Waterman 427) Lunch (Waterman Manor)



1:00pm-1:30pm 1:30pm-2:30pm Readings/Videos • • • • • • • • • • • • • • • • •

Group Dialogue & Reflection: Changing Your Communication Tactics Closing (Waterman Manor)

Exploring Food Systems: Key Issues in Economic, Environmental and Social Sustainability soon to be released book by Vern Grubinger and Co-Authors Leverage Points: Places to Intervene in a System – Donella Meadows UVM's Video What's On Your Plate The Growing Problem. Ehrlich, P.R., Ehrlich, A.H. (2013). The Food Threat to Human Civilization TED Talk Video: Mark Bittman - What's wrong with what we eat? Harrar, J. G. (1955). Food for the Future. Foley, J.A. (2011). Can we feed the world and sustain the planet? Wilkinson, J. (2009). Globalization of Agribusiness and Developing World Food Systems (Read and Comment by June 20th) TED talk video: Josette Sheeran - Ending Hunger Now Hardwick, Vermont's Model of Foodsystem Revitalizatio Embracing Emergence ( from the Collective Impact series Daniel Goleman and Richard Boyatzis’ article, The Biology of Leadership.pdf RSA Animate video on empathy TED Talk, Simon Sinek Brené Brown’s famous TED talk podcast from the American Public Media show On Being

Optional Readings:
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Harvard Food Law & Policy Clinic (2012). Good Laws, Good Food:Putting Local Food Policy to Work in Our Communities. Holt-Gimenez, E., Peabody, L. (2008). From Food Rebellions to Food Sovereignty: Urgent call to fix a broken food system Liu, Y. Y., Apollon, D. (2011). The Color of Food. Wilkinson, J. (2009). Globalization of Agribusiness and Developing World Food Systems: Monthly Review King, C. A. (2008). Community Resilience and Contemporary Agri-Ecological Systems: Reconnecting People and Food, and People with People National Farmers Union. (2013). Farmer's Share of the Retail Dollar. O'Kane, G. (2012). What is the real cost of our food? Implications for the environment, society and public health nutrition. Stokstad, E. (2010). Could less meat mean more food? Swinnen, J., Squicciarini, P. (2012). Mixed Messages on Prices and Food Security. 5

Reganold, J.P., Jackson-Smith, D., Batie, S.S., Harwood, R.R. et. al. (2011). Transforming U.S. Agriculture. Cordell, D., Drangert, J., White, S. (2009). The story of phosphorous: Global food security and food for thought. Godfray, H. C. J. (2011) Food and Biodiversity. Marlow, H. J., Hayes, W. K., Soret, S., Carter, R.L., Schwab, E.R., Sabate J. (2009). Diet and the environment: does what you eat matter? DeWeerdt, S. (2011). Is local food better? Couzin-Frankel, J. (2012). Tackling America's Eating Habits, One Store at a Time. Gordon, J. Podcast. Gut Microbes and Health Alternate Link => 1224686.mp3 Jackson, R. J., Minjares, R., Naumoff, K. S., Shrimali, B. P., Martin, L.K. (2009). Agriculture Policy is Health Policy. Sapkota, A. R., Lefferts, L. Y., McKenzie, S., Walker, P. (2007). What do we feed to food-production animals? A review of animal feed ingredients and their potential impacts on human health. Stuckler, D., Nestle, M. (2012). Big Food, Food Systems, and Global Health. Wing, S., Horton, R. A., Marshall, S. W., Thu, K., Tajik, M, et. al. (2008). Air Pollution and Odor in Communities Near Industrial Swine Operations.

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GENERAL INFORMATION Course Policies: Each student must abide by the UVM honor code and academic integrity policy ( Attendance Expectations: This class is designed to be short and intense, so that the students get immersed in the subject matter. One consequence is that full participation is expected at ALL of the class sessions. Electronic Submissions/Internet Use: UVM blackboard electronic platform will be used whenever possible as a location for journal articles and PDF copies of books. Students will also be encouraged to submit some of their assignments via this web platform by midnight on the due date.


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