The Virginia Food Systems Leadership Institute (VFSLI) fosters rising leaders in the area of sustainable food systems by combining content knowledge in food systems, competency development in leadership, and direct experience helping re-localize Virginia’s food systems. VFSLI is for graduate students, advanced undergraduate students, and food system practitioners seeking professional development opportunities. Offering a potent mix of theoretical training, practical skills, and hands-on experience, VFSLI will facilitate your career advancement in both new and established sectors of our local and regional food systems in Virginia and beyond.
support local and sustainable food systems development
build your food systems knowledge, skills, network, and research portfolio
launch your career
VFSLI’s interdisciplinary program integrates experienced faculty from four Virginia public universities: George Mason, James Madison, University of Virginia, and Virginia Tech. VFSLI is a hallmark project of the Virginia Sustainable Food Coalition (VSFC), whose mission is to harness the intellectual, human, and economic capital of colleges and universities to foster Virginia’s emerging local food economy.
VFSLI participants take part in two weeks of intensive food systems and leadership development work in residence at the beautiful Smithsonian-Mason School of Conservation campus in Virginia’s Shenandoah Valley. University faculty and professionals from food systems stakeholder organizations lead the classroom work and integrated field trips to farms, food hubs, professional kitchens, and other food systems sites. This program uses Virginia and its universities as a case study for understanding historical and present-day food systems and approaches to their re-localization. Participants also work with core faculty and practitioner mentors to develop collaborative action research projects focused on expanding sourcing of Virginia-grown foods for university dining halls. Leadership training modules focus on personal growth, self- and system-awareness, and group interaction skills necessary for career advancement in the new infrastructures of local and regional food systems.
Teams carry out collaborative action research projects, using a distance learning platform, and guided by faculty mentors. (Participants collaborate online and need a reliable high-speed Internet connection.) Projects focus on increasing Virginia university sourcing of local and sustainably-produced foods. Project teams use this time to do research, collaborate on solutions, put together a proposal and recommendations, and prepare a presentation for VFSLI instructors and relevant stakeholders.
The full VFSLI faculty and class cohort reconvenes. (Participants choose to attend in person or via videoconference.) Each action research team shares its project results, then the full cohort works together to critically evaluate outcomes and strategize about next steps towards implementation
Virginia Food Systems Leadership Institute is offered through George Mason University's School of Integrative Studies as
Individuals not enrolled in a university are eligible to audit or enroll for credit in this program.
For first consideration, apply before March 26, 2018
Payment Deadline: April 9, 2018.
Note that your acceptance to the course does not guarantee you a seat in the course. Seats are allocated as deposit payment is received, and early registration is strongly encouraged to ensure your space in the course. Deposit payment is $750.00 received as personal check (payable to "George Mason University") paid directly to the Field Studies office at:
Field Studies 4400 University Dr MS 5D3 Fairfax VA 22030-4444
The total costs for this course are: $2,740.00
This cost is the same for in state and out of state students. It includes a two-week Housing and Dining Package at SMSC (valued at $825.50) and also covers: