Bainbridge Graduate Institute > Academics > Certificate Programs > Food and Agriculture

Certificate in Sustainable Food and Agricultural Systems

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PROGRAM OVERVIEW

No sector is more fundamental to society’s sustenance than the supply chain that provides our food, feed, fiber, and fuel. BGI has crafted a four-quarter, one-year, graduate certification to stimulate innovation and creativity in the design and operation of businesses that pursue a more sustainable food and agricultural system. This series offers an integrated examination of food (and other agricultural product) systems in the US and globally, and examines business opportunities at a broad range of scale, including hyper-local, local, regional, national, and global. The course series includes an in-depth practicum, in which students develop and present an entrepreneurial opportunity as a new business, or transformational change in an existing business.

With an emphasis on design and whole-systems across the entire supply chain, the instructors represent career expertise at both the beginning and end of the food chain. BGI’s Dean, Dr. John Gardner, has experience at five land grant universities, and been a researcher, administrator, teacher, and entrepreneur in mid-west US agriculture. With knowledge and experience in large-scale farming and ranching, certification systems, food processing, and global marketing of food ingredients and agri-industrial products, he complements the experience and expertise of Tony D’Onofrio. He is a Certified Executive Chef and was a regional corporate chef in the food service and restaurant industry. Tony earned his MBA from BGI and is now the Sustainability Director for Town & Country Markets, a progressive chain of Puget Sound retail grocery outlets. He sits on the Board of the Puget Sound Regional Food Policy Council and holds credentials as a LEED Green Associate. Together, John and Tony will provide the insight needed to make a difference in this dynamic industry.

John Gardner was recently featured on Rainmakers TV to discuss “Agribusiness for 2012 and Beyond,” detailing his work on sustainable agriculture and how BGI is paving the way toward a revolution in food and agriculture:

Program Format

This course is taught in a hybrid format, using monthly face-to-face “intensive” experiences, combined with both synchronous and asynchronous distance learning between sessions incorporating a variety of learning methodologies. Each quarter, student teams will author and present a decision case study related to the theme. A prerequisite for the course is a demonstrated interest in sustainable food and agriculture.

Courses

Q1    Energy Intensive Agricultural Context

A broad overview of food systems and issues of sustainability exploring the current status of energy intensive agriculture, including trends, issues and public policy in areas including food processing, distribution, sales and certifications. The course provides a solid introduction to current trends favoring a shift to more sustainable food systems. (3 credits)

What you will learn:
  • Understand the environment in which sustainable agriculture and food systems are competing
  • Understand current global policy and law on food production and distribution
  • Be familiar and evaluate information about current food certifications
  • Effectively communicate both issues and opportunities in sustainable agriculture and food systems to multiple audiences, including customers, local officials investors and banks

Q2    Emerging Agricultural Alternatives

An overview of new and emerging models of alternative agricultural and food systems. The history of established models as they embrace the triple challenges of environmental quality, social equity and profit. (3 credits)

What you will learn:
  • Track the major agricultural alternatives being implemented around the globe in order to apply to a project of specific interest
  • Understand and be able to evaluate chain of custody among emerging alternatives and how they relate to quality standards
  • Apply basic concepts, with the ability to make business design decisions, to achieve success while coping with the triple challenge of environmental, social and profit trade-offs

Q3    Getting to Scale

Explore the ways and means of identifying new opportunities, and design new business models among the emerging alternative food systems in order to be competitive in the marketplace. Students will explore the possibilities at each step in the system: growing, processing, distribution, retail, marketing and financing. (3 credits)

What you will learn:
  • Be skilled in defending an “appropriate” scale for a chosen food system enterprise
  • Understand and prepare a set of pro forma financials demonstrating the value proposition of a agricultural and/or food system enterprise
  • Explain the nature of an integrated food system and how it would be financed
  • Effectively communicate and create opportunities among food system alternatives to multiple audiences

Q4    Action Learning Practicum

Apply the concepts and tools learned during the preceding quarters into an integrated real world project. In this practicum, students will identify a project, analyze the project, make the business case, and successfully pitch the project to representatives from the industry. (3 credits)

What you will learn:
  • Apply sustainable agriculture and food systems project development and delivery skills to a real or potential project
  • Design a new business model that creates value within a sustainable agricultural supply chain
  • Speak confidently and present information on a holistic approach to a food systems project
  • Make a presentation and case for a sustainable food systems