Midwest AGNet - Your Source for Everything AGGoing green starts locally with new sustainable foods program at John Wood Community College

Going green starts locally with new sustainable foods program at John Wood Community College

Quincy, IL (JWCC Release) --Learning, farming and buying local combine with green living in John Wood Community College's newly developed sustainable local foods farming program.

Developed in coordination with the University of Illinois Extension, JWCC created the certificate program to respond to a community need identified by the Illinois Local and Organic Food and Farm Task Force and supported by grocers like County Market.

"To meet the growing demands for local food, we need more farmers raising food for local markets," task force member and University of Illinois Extension County Director Carrie Edgar said.  "The statewide task force identified the lack of farmers as the number one obstacle to building an Illinois-based food system.  John Wood's program will provide the production knowledge and business skills that beginning and transitioning farmers need to be successful."

Designed with an emphasis on entrepreneurial skills, students in the program will learn about agricultural production opportunities that require relatively small land and financial resources.  Courses in vegetable and small fruit production, soil and pest management and sustainable agriculture are equally emphasized with marketing and entrepreneurship instruction to give students the practical skills and knowledge needed to begin a sustainable local food business.

Statewide and regionally, consumer demand for local foods is currently not met by producers. Data show that Illinois' annual direct-market farm sales more than doubled between 1997 and 2007, and the number of farmers' markets nearly tripled between 1999 and 2008.

"As the largest independent grocer in central Illinois, County Market is committed to meeting the growing demand for locally grown food," Gerry Kettler, Niemann Foods Incorporated (NFI) consumer affairs director said.  "To help meet this demand, we need farmers who understand raising local food is a viable option."

Locally grown food streamlines the supply chain to distributors and grocers like NFI's County Market stores, lessening transportation, storage and food preservative costs for a truly green business and product.

Students at John Wood use the school's own demonstration market garden and greenhouse to literally take products from start to finish.  Fruits and vegetables produced at the Quincy campus are donated to local food pantries.

"We've found that many empty-nesters or retirees looking for a second career are interested in this program as a way to transform a hobby of gardening into a part-time job or supplemental income," Dr. Jeff Galle, JWCC director of agricultural sciences programs said.  "It's an environmentally sound way to earn a living.  Younger students who are keyed into ‘going green' also view the program as a positive way to help their community and begin a career."

Classes involved in JWCC's sustainable local foods program are offered in the fall, spring and summer terms, with a certificate taking approximately 41 weeks to complete.  Classes meet four days per week.   Students may enroll on a part-time basis or even take one course to determine interest in the program.

Regular registration for spring courses goes through January 5. Students who register January 6- 8 will be charged a $75 late registration fee. The semester begins January 11.

For more information about JWCC's sustainable local foods farming program, contact the college's agriculture department at 217-641-4558 or 217-236-4711, email Galle at galle@jwcc.edu , or visit www.jwcc.edu/LocalFoodsFarming.