New course from UF/IFAS Extension helps urban dwellers grow food and businesses in sustainable ways.
Urban food production, from backyard plots to commercial rooftop farms, is changing how we eat and access food in cities. To help foster this growing movement, leading scientists from the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) and Extension faculty are once again offering the Sustainable Urban Food Production Short Course.
Now in its fifth year, the award-winning program will be held in person and online, beginning Monday, Oct. 6, from 1 p.m. to 4:30 p.m. Classes will run for six consecutive weeks. Seating is limited to 25 participants, and registration is required by the Sept. 30 deadline.
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“One of the most powerful things we can do is to show people where their food comes from, how it’s grown, and how it impacts people’s life and the environment,” said Jiangxiao Qiu, associate professor of landscape ecology at the UF/IFAS Fort Lauderdale Research and Education Center and co-lead of the program. “When participants see the process firsthand, whether in a community garden, a food forest, or a small urban farm, it deepens their connection to food and inspires them to grow in ways that are sustainable, productive and beneficial to their community.”
The six-week program is designed to boost urban agriculture skills by covering a wide range of topics, including urban food forests, community gardens, composting, and business plans. The course combines classroom learning with on-site visits to give participants real-world insights into successful urban food systems.
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Participants will visit three diverse urban agricultural sites in Miami-Dade and Broward counties. One location focuses on large-scale composting, another blends traditional growing methods with modern sustainability practices like aquaponics, and a third grows fresh produce using eco-friendly farming to provide food to people in need.
The program is open to anyone passionate about the local food movement, including homeowners, educators, urban farmers, chefs, and entrepreneurs. Upon completion, participants will explore the social and environmental benefits of urban agriculture, learn proven management strategies, and leave with the tools to start, expand, and strengthen food production in their communities.
“We don’t just cover how to grow food; we also teach participants how to run their operations like a business and in a sustainable manner,” said Qiu. “This course equips people with the complete toolkit they need to understand urban agriculture and make their ventures, regardless of commercial or non-profit, successful and sustainable.”
Participants in various industries—including nurseries, urban planning, and culinary arts—can also earn continuing education units and a certification upon completion.
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