ASHS 2024 Conference

An interdisciplinary team at Montana State University (MSU) has initiated a project to evaluate the cultivation, commercialization, processing, and food use of the associated plant agrobiodiversity, or “edible weeds.” The project involves different food system stakeholders and targets underutilized/neglected edible plant species on local farms. In four pilot studies in Montana, conducted in 2023, we emphasized common purslane (Portulaca oleracea) as a model edible weed due to its abundance in local horticultural systems, its relatively limited competition with crops, and rich data on nutritional properties. Annual common purslane exhibits a versatile habitat range, including gardens, crop fields, and orchards. The hermaphroditic plant is self-fertile, flowers from June to September, thrives in well-drained soils, and requires direct sunlight. While considered a weed across the US, purslane is cultivated in diverse countries due to its culinary and medicinal attributes. Stems and leaves are consumed raw and cooked, in salads, sauces, or soups. Purslane also serves as a thickening agent due to mucilaginous properties. The succulent leaves are abundant sources of omega-3 fatty acids. In our first study, we monitored edible weeds on 3 farms in Bozeman, Montana. Purslane exhibited its highest occurrence in emerging carrot crops and on freshly tilled beds. In our second study, we sampled 35 weed species on 7 vegetable farms across Montana. Purslane had a relative abundance of 6.52% and was found in kale, onions, carrots, and bean plots. In our third study, we conducted a sensory test among attendees of the MSU Presidential Luncheon. We presented 3 purslane products: compound herb butter, cornbread muffin, and blueberry compote. 42 attendees responded to an online survey on their overall quality, flavor, and texture. All products were perceived positively with a rate of 7.5 to 7.7 on a Likert-scale from 1 (dislike extremely) to 9 (like extremely). 52% of participants had never thought about eating edible weeds. Finally, for 2 days, a Mexican restaurant in Bozeman, offered 2 traditional dishes, purslane with pork in green salsa and chicken in red salsa. Participants responded to an online and paper survey with a questionnaire similar to the one for the luncheon. Out of 53 validated responses, dishes were assessed with an average of 8.17 (chicken) and 8.53 (pork) on a 1-9 Likert-scale. Over 90% of respondents considered purslane an appropriate vegetable for these dishes. Our findings indicate potential of selectively weeding purslane from vegetable production systems and consumer interest in the vegetable.

The Louisiana Harvest of the Month (HOM) is program that is intended to introduce locally grown food such as fruit and vegetables one time per month to schools. The program started as a pilot program in 2015 in three schools in Louisiana and expanded statewide in 2017. The HOM program is currently in 720 schools around the state and is also used by other programs such as Louisiana 4H. The HOM program highlights a local food item designated by schools with monthly materials such as HOM posters, activity sheets, coloring pages, recipes, sample newsletters, taste test guide and “I tried it stickers,” classroom activities and lessons linked to state standards, all available free of charge. There are 21 HOM items currently available to participants with a majority of the HOM items locally available fruits and vegetables, along with rice, and several proteins (crawfish, catfish, shrimp). The newest additions to the HOM portfolio of resources are short (12 to 14 minute) videos produced by Louisiana Public Broadcasting that are targeted to elementary school children. The videos highlight farmers and fishers on location for each HOM and also provide a section in the use of the local product in the kitchen and demonstrate recipes. There are currently 18 HOM videos and their popularity is demonstrated by some having been accessed over ten thousand times on YouTube and Facebook. Data from the HOM program will be presented including data on the use of the program and program analytics.

The development of the University of Connecticut (UConn) Federally Recognized Tribes Extension Program (FRTEP) was a response to the need to enhance food security and sovereignty within the Mashantucket Pequot Tribal Nation (MPTN), while also reducing rates of obesity and Type II diabetes as the Tribal community faced food insecurity, alongside alarming rates of health disparities compared to their white counterparts. The program aimed to bolster agricultural capacity on Tribal lands, provide workforce development for Tribal members, and deliver health and nutrition education. Through extensive consultations with Tribal leaders and members, UConn FRTEP tailored programs in agriculture, workforce development, youth engagement, and health education. Since the initiation of the program in 2017 to 2023, Extension educators provided comprehensive training on vegetable and fruit production, integrated pest management, and business planning. Additionally, nutrition workshops, fitness classes, and virtual cooking sessions were conducted, fostering community engagement. Tribal youths engaged in educational activities and field trips designed to enhance agricultural literacy and healthy eating behaviors. To ensure sustainability, youths also participated in “train the trainer” opportunities. Project evaluations included resource inventories, focus groups, and pre/post-program surveys to measure immediate outcomes as well as broader impacts and community perceptions. The establishment of a farm that included hydroponic greenhouses, shipping-container farming, in addition to growing an array of vegetables and fruits on 5 acres by 2023 improved food security and sovereignty within MPTN. The farm produced tomatoes, lettuce, summer squash, winter squash, cucumbers, watermelon, chard, broccoli, potatoes, beans, herbs, and strawberries, supporting food distribution programs reaching 15% (180 members) of the Tribal population in 2022 and 2023. Additionally, in the same period, 30 diabetic patients received prescribed fresh produce from the farm. After completing nutritional education lessons (seven 1-hour long) in 2022, survey results indicated notable improvements among youth participants (n = 17): 60% showed enhanced ability in identifying active children, 50% improved recognition of fruits and dairy foods, and 44% exhibited better proficiency in identifying healthy snacks. Overall, the health of the tribal members improved through the consumption of fresh nutritious food, an increase in the number of tribal members practicing healthy eating habits, and exercise learned through training. The success of the project led to the creation of the MPTN Department of Agriculture. UConn FRTEP significantly strengthened university-tribal relations, exemplifying fruitful collaboration, boosting food security, economics, and health. This model partnership promotes sustainable development, empowering Indigenous communities, fostering resilience, and self-reliance.

Urban green roof (GR) agriculture provides an alternative growing space to supply fresh produce and herbs to local markets or restaurants, which can also help to address food security concerns in cities, by providing nutritional produce in urban and often underserved locations. Although many vegetables can be grown on extensive GRs, few studies have evaluated the performance of edibles grown on green roof environments to those grown under typical field conditions. Unlike traditional agriculture, plants on extensive GRs are grown in a shallow engineered soil to reduce the weight load on the roof. Therefore, an experiment was conducted in 2023 on the Southern Illinois University – Carbondale Agriculture building extensive green roof and at the Horticulture Research Center. This experiment evaluated ‘Dazzling Blue’ and ‘Red Russian' Kale [Brassica oleracea (Acephala Group)], and ‘Green Wave’ Mustard (Brassica juncea) productivity in both an extensive green roof environment and open field conditions. Similar cultural practices were followed regarding plant spacing, fertilizer and water management in both systems. The experiment was setup as a CRD with two treatment locations evaluating three edible green varieties with four replications. Results indicated a significant yield cost for these leafy edibles when gown on the greenroof compared to the conventional field environment. Fresh weight of ‘Dazzling Blue’ and ‘Red Russian Kale were reduced by 85% and 80% when grown in the GR environment, respectively, while that for ‘Green Wave’ Mustard was decreased by 70%. Data for other growth variables, such as plant height and vigor, leaf count, and dry weight were also generally reduced in an extensive GR environment and will be presented and discussed further. Although our research indicates that extensive GRs do not provide similar yields for leafy green edibles as conventional field production, this alternative urban space used to grow fresh food for an urban community may more than make up for the loss in yield due to the various significant positive impacts that GRs can provide.

Climate change, food insecurity, and environmental degradation are complex food system challenges that require innovative and interdisciplinary approaches to agricultural research and education. In addition to attracting and training more students to food system and agricultural careers, there is a critical need for targeted recruitment of under-represented groups. To meet the demand for skilled professionals and increase minority participation in the agricultural workforce, the Center for Environmental Farming Systems (CEFS) has been developing new internship programs that reflect the changing career paths, as well as diverse interests and needs of students. Over the past five years, CEFS has strategically redesigned and expanded our student internship opportunities. In 2023, CEFS hosted 5 different student internship programs with 37 students with opportunities that ranged from summer research intensives to remote year round opportunities where students worked with food based community nonprofits. Key aspects of all of our internship programs include paid work opportunities, experiential learning, mentorship, professional development opportunities and cohort based learning. All student participants participated in pre- and post tests designed to collect program evaluation, participant knowledge and skills gains, as well as participants' intended career choices. Over the past three years, more than 50% of all program participants were from underrepresented minority groups. Additionally, 54% of interns reported that program participation led to a career pursuit in agriculture or food systems. Short term follow up studies to date show the majority of participants are either working in agriculture or food systems or completing additional studies in a related field. By engaging these diverse undergraduate students in hands-on, agriculture and food system research and extension opportunities while providing structured professional development training, we have increased underrepresented student interest and capacity to pursue careers in agriculture and food systems.

Food policy and food security are two areas crucial to the success and health of many around the world. They take the commitment, hard work, and perseverance of many stakeholders from producer to consumer to legislation. Furthermore, as the population of the world continues to expand, an increase in production does not necessarily correlate to increased accessibility to healthy quality produce, building or support of local food systems or communities. Although methods can be implemented on a small community level, there are many opportunities to create more hospitable environments for horticultural production in Oklahoma. This leads to the current project to evaluate the state of the state’s food policy and plans for food security in hopes of providing strategies to best advise legislation and to ease barriers local producers experience through their advocacy. Additionally, as extenuating factors play into food security, it is important to factor in other areas of concern in policy and available resources, such as economics and regional factors. This presentation follows the research and analysis of the master’s project. Food policy is essential in supporting local producers, whether through resources, addressing barriers, or creating a pro-agricultural environment. Food policy also lead into many additional factors such as accessibility, especially for underserved populations, and the creation of healthier, more aware, and sustainable communities.

Numerous cities have extensive roof space, a significant portion of which is comprised of unused flat rooftops. Green roofs are used to introduce green space to cities by growing plants on otherwise barren surfaces, especially in dense urban areas. Potential benefits of green roofs include social, economic, and environmental impacts. In addition, fruits and vegetables can be grown on roofs for consumption. Using a survey, practices such as design methods, community engagement, irrigation methods, plant selection, and growing substrate types were examined on 15 green roofs. The survey responses revealed several anticipated trends, including the provisioning of additional irrigation and a minimum of six hours of sunlight daily required on nearly all rooftops. There was also a large variety of plants that were reported to do well, suggesting that rooftop farms and gardens can successfully grow several different crops. One unexpected discovery was the common use of rooftop farms and gardens for restaurants and the unique culinary production associated. Overall, the studied roofs generally followed very similar designs, with a few distinct aspects that made them unique. In the future, more of these food-producing green roofs could further promote locally sourced healthy food within communities. The evidence obtained from this study defines the strategies and feasibility of urban agricultural practices on green roofs. These practices can increase locally sourced food production and provide a template for designing rooftop edible gardens for community-wide benefits.

In response to growing concerns of food insecurity within our communities in the big bend region of Florida, Tallahassee State College in partnership with the City of Tallahassee established a training program to empower emerging farmers. This innovative program equips participants with the necessary skills and knowledge to efficiently and sustainably cultivate fruits and vegetables using organic and permaculture practices. The primary aim is to enable individuals to utilize small plots of land effectively, thereby fostering self-sufficiency and contributing to the local food community. The program was conceived as a direct countermeasure to the challenges of food scarcity and the underutilization of available land for food production. By focusing on small-scale, sustainable farming, the initiative seeks to transform even limited spaces into productive market gardens. This approach not only addresses immediate food production needs but also promotes long-term environmental stewardship through sustainable agricultural practices. A distinctive feature of the program is its partnership with local farms, which provides a practical, hands-on learning environment for participants. These collaborations are vital for the integration of theoretical knowledge with real-world farming experiences, enhancing the learning process. Historically, the program supported learners through paid apprenticeships, allowing them to earn while they learn. Since its launch, various sponsors have funded the program, offering scholarships that eliminate cost barriers. Presently, it’s supported by a USDA AFRI Agricultural Workforce Training grant, which includes equipment stipends and industry-recognized certifications. These additions aim to further support and broaden the participants' success in the agricultural sector. The certifications serve as a formal acknowledgment of their technical proficiency and a steppingstone towards further career opportunities in agriculture. Through its comprehensive curriculum, this program not only teaches participants how to grow food but also instills entrepreneurial skills necessary for starting and managing a market garden. This dual focus ensures that graduates are well-prepared to either enter the agriculture industry or start their own farming ventures. Ultimately, this program strives to create a network of skilled, knowledgeable farmers who are capable of contributing to their communities by increasing local food production and enhancing food security. By doing so, it supports not only the participants and their families but also enriches the broader local food ecosystem. The ongoing success of the program underscores its significance as a vital educational resource in the fight against food insecurity through sustainable agriculture.