FS 395, Summer 2014 Syllabus

Leadership for Sustainable Food Systems: The Breakthrough Leaders Professional Certificate Program

Instructors:Vernon Grubinger & Cynthia Belliveau

Facilitator:Vic Izzo

Dates:Online Pre-course Reading & Discussions: June 2-13, 2014

Residential Session: June15-20, 2014

Online Project Work (for college credit only): June 21-July 3, 2014

Introduction

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 on-campus 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 Professional Certificate of Completion in Sustainable Food Systems. Additionally, for academic credit, participants can deepen their scholarship on the topic by engaging in extended course work online.

  1. Participants completing this program for professional certificate will engage in a combined online and on-campus program. The program’s preliminary two-week online component (June 2–13) will be immediately followed by a weeklong residential learning experience on the campus (June 15-20) of the University of Vermont.
  1. Participants completing the program for UVM academic credit, will complete a five weeklong combined online and on-campus program between June 2 – July 3 (online: June 2-13, residential session: June 15-20, online: June 21-July 3).

As part of this program, participants will engage with a broad base of stakeholders through a national and public conference where they will dialogue as a cohort with influential thought leaders.

Leadership Focus & Objectives
Leadership is not solely about position or formal authority, but the capacity of people and communities to shape futures that they truly desire. Through systems thinking, individuals and communities are able to recognize the interdependency of components within a system and the “leverage points” for effective change. Leaders operating under a systems view more effectively see, understand, and productively use the forces that shape the consequences of their actions.

The program is based on the belief that smaller diversified regional food system models (bottom-up processes) are an important part of the solution. The dominant system emphasizes the need for efficiencies through consolidation and improved technologies to extract more and more per acre at the lowest possible price. Systems thinking makes clear that a resilient, sustainable food system must include multi-scale, diverse solutions.
In the program we gather to talk and learn about developing and implementing solutions at various scales. Vermont is a model worthy of exploration because it amply demonstrates adaptive leadership at work. It is the purpose of this program to expose participants to many viable alternatives that can be appropriated back to their own community.

We are here to formalize an adaptive leadership approach, strengthen participants’ skills, and expand networks in order to effectively contribute to the collective impact of breakthrough food systems leaders to recreate the dominant, unsustainable system and create a new paradigm comprised of integrated solutions at multiple scales.
The program expects that students will be able to answer some important questions by the end of the online session including:

  • What is systems thinking?
  • How can I begin to effectively identify systems and understand how to intervene in them?
  • What are the most pressing food system issues we face today?
  • What are the Social, Economic, Environment, and Diet & Health impacts of our current food system?
  • What are some current solutions for food system issues?
  • What are some emerging strategies, innovations, and/or practices that have a high-potential for positive change?
  • What are the conditions necessary for effective networking for collective impact?
  • How do you see yourself as a participant or leader in the process of change?
  • What current food systems problem in your community or organization can you help solve?
  • What are my personal leadership strengths and how can I recognize and help others apply their strengths meaningfully?
  • What is my purpose and potential?

Being an adaptive food systems leader has many challenges. As an emerging field there is no blueprint, however there are leadership methods that can fortify participants as they find their way in this new food systems space.

Program Objectives:

Online Module 1:

In the first online module, we will begin to build our own professional network of food systems leaders, review important definitions and be introduced to the fundamentals of network success and collective impact, and deepen our understanding of systems and places to intervene in systems to effect change.

  • Learn essential definitions related to networking and change.
  • Recognize five conditions of collective network impact.
  • Identify personal and organizational leadership approaches and skills.
  • Develop an understanding of systems thinking and leverage points.

Online Module 2:

While we are aware that manyof participants are rather familiar with food systems issues and topics, it is important that we all come into the course with a baseline understanding of the current state of the global food system.

  • Develop a baseline understanding of the current global food system
  • Provide a framework for evaluating the different components of the food system
  • Discuss food system ideas and concepts

On Campus Module 1:

Visiting Vermont will allow for participants to meet each other to form strong life-long bonds as they study small-scale, alternative models around the state. During the campus stay, participants will study with top scholars and practitioners to deepen their knowledge and expertise.

  • Engage the online materials into classroom dialogue and activity
  • Understand the financial underpinning of our global food system
  • Gain voice in advocating as a change agent
  • Apply learned alternative models to one’s own community
  • Appreciate the need to join forces through strong global networks

Online Module 2 (academic credit only):

Students will be evaluated on these assignments and activities by:

  • Academic Participation (25%): Engage with the course material, including

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 Arrival & Check-In (Waterman Building, outside room 427)

1:00pm-2:00pm Welcome & Setting Our Agenda (Cynthia Belliveau) (Waterman 427)

2:00pm-4:30pmThe Science of S.E.E.D. for Solutions (Taylor Ricketts) (Waterman 427)

4:30pm-5:00pmGroup Reflection and Dialogue

5:00pm-7:00pm Reception & Dinner (Waterman Manor)

Monday, June 16

8:00am-9:00amBreakfast in the Intervale Barn (Travis Marcotte Welcome)

9:00am-10:30am Intervale Tour: Building Community Food Systems (Travis Marcotte)

10:30am-11:30amInterval Food Hub: Creating Alternative Market Enterprises

(Sona Desai)

11:30-12:00pm Group Dialogue & Reflection

12:00pm-1:00pm Lunch

1:00pm-4:00pmLearning 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

4:00pm-4:30pmGroup Dialogue & Reflection: commonalities/differences in leadership styles, challenges

5:30pm-7:30pm Dinner at Bread & Butter Farm (Corie Pierce)

Tuesday, June 17

8:00am-1:00pm Morning Culinary Corridor “Food Craft” Food Systems Tour.

Site visits to local Burlington businesses.

1:00pm-1:30pmUVM 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.

1:30pm-3:00pmPaper Session I

3:00pm-3:15pmBreak

3:15pm-4:45pmKeynote I – Food Sovereignty Global Perspective. What are the research & policyinitiatives one needs?

5:00pm-7:00pmDinner downtown (participants from Summit to make their own arrangements via networking)

Wednesday, June 18

7:30am-8:30amBreakfast

8:30am-9:15amKeynote II – How much additional food capacity do we really need and where? How much land basedo we need to feed the world’s population if we produced our foodecologically? What assumptions or adjustments dowe need to make about diet and nutrition to do so? What are the research & policyinitiatives one needs?

9:15ab-9:30amBreak

9:30am-11:00amPaper Session II

11:00am-11:15amBreak

11:15am-12:00pmKeynote III – Can you be ecologically, economically, hydrologicaly, and energetically soundand intensive? What are the research & policyinitiatives one needs?

12:00pm-1:30pmLunch

1:30pm-3:00pmPaper Session III

3:00pm-3:15pmBreak

3:15pm–4:45pmSpecial Panel Session Featuring the Luminary Speakers

5:00pm-6:00pmReception: Tasting with Vermont producers for all Summit participants, as well attendees of the ASFA/AFHVS Annual Meeting

6:00pm-8:00pmDinner on your own

Thursday, June 19

8:00am-9:00amBreakfast, 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

12:00pm-1:00pmLunch (Waterman Manor)

1:00pm-3:00pm(Vern Grubinger)

  • Innovative & Practical Models for Localizing the Food System
  • Leadership Skills: Vision, Planning, Measuring, Collaborating

3:00pm-5:00pmSelf-Directed Work for Community Solutions

5:00pmDinner on your own at Summervale

Friday, June 20

8:00am-9:00amBreakfast (Waterman Manor)

9:00am-12:00pm Strategic, Critical Communication & Persuasion

(TBD)(Waterman 427)

12:00pm-1:00pmLunch (Waterman Manor)

1:00pm-1:30pmGroup Dialogue & Reflection: Changing Your CommunicationTactics

1:30pm-2:30pm Closing (Waterman Manor)

Readings/Videos

  • 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: JosetteSheeran - Ending Hunger Now
  • Hardwick, Vermont's Model of FoodsystemRevitalizatio
  • 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:

  • 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.
  • 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.

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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