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INVESTIGATOR: Herbert, B.; Christian, C.; Izeogu, C.

PERFORMING INSTITUTION:
ALABAMA A&M UNIVERSITY
4900 MERIDIAN STREET
NORMAL, ALABAMA 35762

CAPACITY BUILDING FOR SUSTAINABLE LOCAL FOOD SYSTEMS PLANNING IN NORTH ALABAMA THROUGH SCIENCE, TECHNOLOGY, INNOVATION AND SYNERGISTIC PARTN

NON-TECHNICAL SUMMARY: Sustainable food systems (SFS) that are economically viable, use ecologically sound practices, and enhance social equity, are critical to the North Alabama region. This project seeks to build capacity in SFS at AAMU using innovative approaches to address three main areas. These include, i) paucity of research on food systems planning in academia; ii) lack of understanding of potential benefits of expanding local food systems; and iii) absence of an integrated systems approach to food systems planning. Anticipated broad outcomes include i) expansion of the knowledge, tools and research capacity on SFS among students and faculty; ii) an increased understanding of the role of urban agriculture and local food systems in improving sustainability; and iii) strengthened community-campus partnerships for studying and designing SFS. Specifically, the project will strengthen the capacity of the Department of Community & Regional Planning at AAMU to fulfill its mission and that of the University and build long term sustainability through an increased research and publication capacity of faculty and students; enhanced availability of tools and resources related to SFS; timely, practical information and resources on SFS planning and technologies; graduates better prepared to work in multi-disciplinary fields; and improved collaboration for assessing and applying SFS practices. In training the next generation of knowledge workers this interdisciplinary project, crossing disciplines of urban planning, land use, GIS, and supply chain economics, will apply science and technology to ultimately develop a local, community-based sustainable food system economy and further stimulate the growth and competitiveness of the Region.

OBJECTIVES: Development of a sustainable food system (SFS) that is economically viable, use ecologically sound practices, and enhance social equity is a critical element in the urban development agenda for North Alabama, the most populated sub-region in Alabama and the second fastest growing in the State. This proposal seeks to address the need for additional scientific information, data, and methodologies to better understand and model the complex interrelationships affecting sustainability of the food system. The overall goal of this project is to strengthen the knowledge, skills and planning capacity of Alabama A&M University's (AAMU) faculty and students for SFS design and management linking non-traditional academic disciplines of urban planning, GIS and land use, food science, and agricultural and supply chain economics. Capacity will be built at the individual student and faculty level and at the college level resulting in increased ability to make informed decisions and training others about SFS planning. The specific objectives are to identify and map the characteristics and components of the local food system in North Alabama; ; identify gaps in the food system supply chain, assess barriers and opportunities and develop a policy guide for a local sustainable food (production) system in North Alabama; evaluate the soundness and wellness of the current food system using a set of robust whole system indicators; develop a five-year collaborative strategic plan for building a regional sustainable food system; and create and facilitate hands-on opportunities for experiential learning in land use planning and sustainable food production systems for at least 5 AAMU students. Broad outcomes include i) expansion of the knowledge, skills and research capacity for SFS planning evidenced through increased research and publication; ii) improved knowledge and awareness among practitioners and resource professionals of the agronomic, biological and economic value of SFS to address sustainable agriculture; iii) graduates better prepared to work in multi-disciplinary and interdisciplinary teams using advanced science and technology; iv) strengthened community-campus partnerships for studying and designing SFS through increased collaborative projects within CALNS and between the University and private, public and NGOs; and v)enhanced availability of tools and resources related to SFS. The expectation is that the process will result in a successful framework for action to promote a sustainable local food system. In training the next generation of knowledge workers this interdisciplinary project will apply science and technology to ultimately develop a local, community-based sustainable food system economy and further stimulate the growth and competitiveness of the North Alabama Region. Major expected products include comprehensive database on food systems; thematic maps and interactive GIS tool; land use inventory; training and assessment workshops; publication of papers and brochures; and the development of a strategic plan framework for SFS.