Kansas State University formally began working in Urban Food Systems (UFS) with the launch of an UFS specialization in the Horticulture graduate program in 2011. In 2013 it expanded to the KSU-Olathe campus in order to be closer partners and other stakeholders in the Kansas City area. This program provides interdisciplinary training that focuses on sustainable urban food production, local food accessibility, food systems project management, grant writing, public and farmer education, and safe food production in an urban environment. Students gain a foundation in horticultural science while studying how the urban food system impacts social and economic development. There are a number of working urban agriculture professionals that do not have formal education or accreditation in these important topics. Therefore, the MS specialization has a thesis and a professional track (report) option that is intended for working professionals. Based on stakeholder feedback and marketing study performed by KSU, it became clear that there is a strong need for this type of education nationally and for working professionals. An online graduate certificate in urban food systems in January 2022 to address this need. The certificate consist of 6 required credits and 6 elective credits from approved courses in plant and agricultural science, leadership and management, sociology, economics and health. Fall 2023, the professional track MS is available 100% online. Graduates of the program are well prepared to work as director/program managers in not-for-profit organizations, city governments, and extension programs in urban districts, facilitating community gardens, urban farming, farmers’ markets, and farm-to-school programs. Details about the curriculum of the MS specialization and the interdisciplinary graduate certificate will be presented. As urban food systems continue to expand across the US and internationally, it will take a diverse group of professionals to address the complex issues that are relevant to this growing discipline.
