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types of entrepreneurial and employment possibilities associated with smaller scale <br /> food systems. <br /> Second, colleges can expand the scope of programs to diversified and sustainable food <br /> systems, not just agriculture, so that students are prepared to think about business <br /> opportunities more creatively. This might include sustainable energy, culinary arts, food <br /> processing, branding, and, for sure, entrepreneurship. As Mike Ryan from Johnson <br /> County Community College's Sustainable Agriculture Entrepreneurship Program said, <br /> "seldom do we have two students with similar professional aspirations." <br /> Third, colleges ought to take advantage of the many organizations that have been <br /> working with agriculture and food systems for resources, curricula, instructors, and as <br /> partners. These include cooperative extension and the land grant universities, <br /> traditional agricultural organizations that support sustainability and new farmers such as <br /> the Farm Credit Council, and the many non-profits such as Appalachian Sustainable <br /> Development. <br /> Fourth, colleges Gould provide technical and business assistance by filling gaps in <br /> existing services from cooperative extension or other sources. This could be in the form <br /> of a shared food processing center, CSA, incubators, or business finance. <br /> Fifth, since the programs attract a wide range of students seeking skills, with many <br /> already holding degrees, colleges will have to find a way to measure success in ways <br /> apart from traditional program completion and further education. <br /> Finally, if the demand alone is not persuasive, agricultural education has proven to be <br /> one the most easily transferrable and universally recognized forms of education. <br /> According to a former Director of the American Vocational Association who previously <br /> directed Human Resources for Sears "we'd hire anyone who was wearing an FFA <br /> jacket." <br /> Following are some ideas put forth by symposium participants in breakout <br /> sessions. <br /> Growing/Raising Foods <br /> Facilitated by Tom Sewell, Walters State Community College <br /> • Too little land for youth going into farming to purchase and they can't get loans. <br /> The cost of purchasing equipment and supplies is prohibitive which means they <br /> won't make a profit for years. <br /> Too few people interested in farming. <br /> • It can take time to acquire organic certification because of toxicity in soil. <br /> • Subsidies necessary to make a profit on small acreage but next farm bill will <br /> eliminate subsidies. <br /> • Political influence of big crop producing states hurts smaller farms. <br /> • Buyers requiring expensive software to track production process from ground to <br /> shelf. <br /> 9 <br />