UMD Student Run Farm Teaches Economics Behind Local Food Movement

Students who want to get involved in organic farming, farmers markets, or food trucks face a unique set of economic challenges. The skills needed to bring in a bountiful harvest don’t help when it comes to writing a business plan.

The student-run farm at the University of Maryland College of Agriculture and Natural Resources is specifically designed to help build these commercial skillsets. According to the TerpFarm website, the project is “economically sustainable by closely following a strong business plan that transitions away from reliance on grant funds towards profitability.” The farm engages students with the economics and networks behind agriculture while supplying nutritious food to the UMD dining halls and food truck.

Read more about how UMD students are learning on the farm in the latest issue of Edible DC.

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