Guided by a field-to-fork philosophy, the Horticulture – Food and Farming program prepares students to be leaders in the rapidly evolving food and farming sector. With a focus on sustainable food production, controlled environment, innovation, and entrepreneurship, students gain the skills and knowledge to meet the challenges of feeding growing urban populations while supporting local food systems.

Working in a one-of-a-kind environment, including a  urban farm setting, you will learn to create the wholesome, locally produced food in demand by today’s consumers and how you can contribute solutions to communities looking to feed cities in creative and sustainable ways. In addition, students experience how agri-tourism brings urban residents to farming and will have an enhanced awareness of local food production and artisan product development.

By combining practical experience with a strong understanding of sustainability strategies and consumer trends learned in horticulture and food science courses, students are prepared to take on leadership roles in urban farming, local food advocacy, sustainable agricultural and product development.