The Resource Center organizes resources around 7 green economy “Sectors” and 7 “Topics.”
Search by sector or by topic, or across all sectors and/or all topics. Or search by keyword at the top right of this page.
How are the Resources Organized?
What are the Criteria?
Resources that are included in the SEED Center have been reviewed by the TAG and meet the following criteria:
- Accessible and available for colleges to model and/or customize to their local labor markets
- Not to be used as a means to market individual consultants or their products to AACC members
- Promote colleges becoming generally more innovative
Additionally, be sure to check out our Green Programs!
Found 163 Results
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This report details economic, social and environmental benefits of farmers markets and other local food outlets. The report recommends the following policy changes: Increase funding for programs that support local and regional food systems. Raise the level of research on the impacts of local and regional food systems. Restructure the safety net and ensure credit accessibility for local food system farmers. Foster local capacity to help implement local and regional food system plans. Support the realization of farmers market certification standards.
Minnesota’s food industry may provide significant opportunity for growing jobs that are considered green. This comprehensive report takes a look at where those opportunities may lie. While the data is for Minnesota, the conceptual framework can be useful to educators in other states as well.
This report can be useful to educators as they are identifying the competencies for green farming.
This brief tries to objectively assess the impacts of climate legislation and identify ways that such legislation could be shaped to provide greater opportunities for the sector of sustainable agriculture. U.S. farmers will be presented with a host of new markets and opportunities with the advent of climate and energy legislation.
This report from the Innovation Center for U.S. Dairy focuses primarily on greenhouse gas (GHG) emissions and energy impacts — the first challenges to be addressed through this industry wide effort for dairy sustainability.
Green for All has a large quantity of resources on what doesn’t work about our present food system and how to fix it, including information on employment and necessary policy changes. It is within this context that this report identifies opportunities to transform jobs in the green economy and enhance environmental and economic equity outcomes in the future. The initial analysis promises opportunities for workers to build long-term skills, and emphasizes the importance of linking local efforts to broader regional and national policy platforms. This multi-level engagement and collaboration will help set in motion the systemic changes needed to create a more sustainable and equitable food system.
This overview publication discusses the concept of sustainability and its application to farming, offering suggestions for improving sustainability in various aspects of farming, and listing ATTRA publications that correlate with these basic principles of sustainable agriculture.
Sustainable nursery practices can increase plant marketability and reduce a nursery’s impact on the environment. This publication focuses on the sustainable production of woody and herbaceous nursery plants, both in containers and in the field. It is not a primer for inexperienced growers, but a complementary source of information that concentrates on sustainable production techniques. Topics covered include integrated pest management, weed control and alternative fertilizers. The publication also introduces business management practices.
This resource list contains sources of business planning templates and further resources for agricultural enterprises. These resources include internet and print resources as well as training courses and workshops.
Farmers play an important role in preventing food-borne illnesses through the use of good agricultural and management practices. This publication discusses ways farmers can reduce produce contamination risk, which creates a safer food system and increases consumer confidence in their own products and farm at the same time.
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