The UVA Morven Summer Institute (MSI)

Virginia Food Systems Leadership

** Photo credits: Kelly Kogan, graduate of 2018 VFSLI

Sign Up For MSI: PLAN 5500-001 Credits: Three (3) credits in 10 days, May 28 – June 7, 2019Requirements: For graduate students, advanced undergraduate students, and food system practitioners seeking professional development opportunities. No pre-requisites. Instructors: Interdisciplinary faculty team representing four public universities (4VA) in Virginia. University of Virginia: Tanya Denckla Cobb, Director, Institute for Environmental Negotiation, Department of

Urban and Environmental Planning, School of Architecture. George Mason University: Kerri Lacharite, Nursing Assistant Professor, Department of Nutrition and Food

Studies, College of Health and Human Services. James Madison University: Michael L. Broderick, Assistant Professor of Communication Studies. Virginia Tech: Michael Ellerbrock, Professor, Environmental and Natural Resource Economics, College of

Agriculture, Virginia Tech. Student Research Advisors and Guest Speakers: members of UVA Sustainable Food Strategy Task Force and

leaders in different elements of Virginia’s food system.

Course DescriptionThe Virginia Food Systems Leadership Institute (VFSLI) prepares rising leaders in the area of sustainable food systems by combining knowledge in food systems through the lens of food equity, with building competencies in skills for leadership, and a research project relating to farm-to-university challenges to prepare students for food system job opportunities. Alumni of the first year have already gained food system job opportunities!

Assignments: Homework and in-class assignments: 35% Class attendance and participation in field trips: 15%

Research Project: 40% Final Presentation: 10%

Program StructureLodging

Students who need lodging will stay together at a UVA residence hall with access to a full kitchen, joint lounge area, laundry, and parking.

Intensive Course Work at Morven Farm, a bucolic farm retreat owned by UVA, featuring Morven Kitchen GardenClass is held from 9:30-3:00, with an hour break for BYO lunch. Student teams will research issues relating to increasing university access to healthy, sustainably produced foods. Research teams meet daily from 3:00-4:00 with faculty for mentoring and guidance. Guest speakers in the local food system may include a weekend field trip to local food system sites. Students use late afternoon and evening to complete homework assignments. Students in different MSI courses are brought together in different activities, including a full tour of the farm, lunch, campout (weather permitting), BBQ dinner, and Japanese tea ceremony at Morven’s Japanese garden.

Plenary Symposium On the final day, students provide presentations of their research and findings to faculty, members of the UVA Sustainable Food Strategy Task Force, and people who have been consulted during the research.

Foundational Learning Goals Learn the core components of our current food system and gain understanding of their interactions. Explore environmental, economic, and social justice characteristics of sustainable food systems, through

the lens of sustainability and equity. Build skills and competencies for collaborative leadership in food system settings. Through a research project, do a deeper dive into specific elements of the farm-to-university dining food

supply chain, and synthesize insights and findings for use by our universities and community partners.