ASI's founding director Tom Tomich is now a 2020 member of the American Association for the Advancement of Science (AAAS). AAAS, founded in 1848, seeks to "advance science, engineering, and innovation throughout the world for the benefit of all people [...] [it was] the first permanent organization formed to promote the development of science and engineering at the national level and to represent the interests of all its disciplines."
With UC Davis recent designation as Hispanic Serving Institution, the Student Farm hopes to continue these collaborations with the Chicanx Studies department. The Student Farm and the CHI department see great potential in increasing this impact through further utilization of the farm space, primarily through the development of interdisciplinary and culturally relevant STEM focused courses. As the HSI process develops at UC Davis, the Student Farm and Dr.
The Student Collaborative Organic Plant Breeding Education (SCOPE) project is a student-led collaborative of faculty and student plant breeders working with local organic growers on improving crop varieties for organic farming systems in Northern California, with the possibility of future expansion to other regions. Using traditional, field-based plant breeding methods, new varieties of heirloom-like tomatoes, jalapeño peppers, bell peppers, pest resistant common bean, and lima bean are being developed on certified organic land at The Student Farm at UC Davis.
The Inter-institutional Network for Food, Agriculture and Sustainability (INFAS) is a national network of university and college educators, researchers, and activists, representing 25 institutions and spanning 20 states, who collaborate in analysis, synthesis, and problem-solving with practitioners to increase U.S. food-system resilience; to illuminate critical trends and common stewardship of public goods essential for food systems, such as water, biodiversity, ecosystem services, and public institutions; and to reduce inequity and vulnerability in the U.S. food system.
The western region of the UC Davis campus is home to the Student Farm, cooperative student housing, a community garden, and more. Students, staff, and faculty are working together to envision how these spaces on campus can transform into a collaborative whole, providing students with a place to actively experiment with farming and the built environment to look for integrated solution to living sustainably with limited resources.
We are pleased to announce that Rachel Surls, UC Cooperative Extension Sustainable Food Systems Advisor for Los Angeles County, is this year's recipient of the Eric Bradford and Charlie Rominger Agricultural Sustainability Leadership Award.
Learn about The Community Table Project at the Student Farm, a young effort to address campus food insecurity and start dialogue around the intersections of people, place, and food.
Read about our work in student experiential learning, helping build market opportunities for small farmers, and long term agricultural research in the current issue of California Agriculture
The Student Farm at UC Davis is excited to welcome Katharina Ullmann as the new Student Farm Director. Ullmann’s rich 13-year background in sustainable agriculture research and experiential education will provide excellent leadership for the farm’s 20 acres of organic vegetable, fruit, and flower production, its campus food security efforts, and its diverse learning opportunities.
For many youth in California, agriculture is becoming part of their urban experience.
Steven Palomares is one of those youth. As an intern at WOW Farm in 2016, Steven grew and harvested produce, delivered it to local restaurants, and participated in a weekly business management class.
Mountjoy is being honored for his leadership in promoting practices and approaches that enable farmers and ranchers to be stewards of the environment. Mountjoy will receive this prestigious award at a ceremony at 5 p.m. on April 27 at the UC Davis Conference Center. The event will also feature a presentation by local farm-to-fork pioneer Patrick Mulvaney, chef and owner of Mulvaney’s B&L restaurant in Sacramento.
Check out our new video to learn more about our work and contribution to sustainable agriculture in California.
Learn more about our values and our vision for the future. Hear from our partners and our students about the need for interdisciplinary, long term work on agricultural sustainability.
