The SEED Center

Resource Center


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 173 Results
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Farm Based Education Association (FBEA)

The FBEA is a free member network established to strengthen and support the work of educators and administrators providing public access to their productive working farmland an on-line forum. This grassroots network might provide you with contacts for integrating a local farm site into your curricula. Also, search for sustainable agriculture and see your local organic farming network for additional connections.

Food and Agriculture Organization of the United Nations

Achieving food security for all is at the center of this UN organization’s efforts – to make sure people have regular access to enough high-quality food to lead active, healthy lives. See their publications and their statistics to gain a better understanding of food security issues.

Food First: Institute for Food and Development Policy

This site provides educators with materials on how our food businesses are structured and subsidized, including materials to understand policy.

Food, Farming & Community: Resources for Expanding Awareness

Free curricula from the Michigan State University Museum that builds greater understanding about local food, and the viability and importance of sustainable practices. Find in this website: A six-part community-oriented curriculum (, essays, and an annotated book and film list on sustainable agriculture of use in discussions and teachings: (

Food, Land & People (FLP): 55 Educator Resources

Food, Land & People (FLP) provides updated educational materials for use in either formal or non-formal educational settings. View this list of 55 resources to see if they may be of help to you as a Community College Educator.

Growth from the Ground Up: Community Colleges & Sustainable Food Systems

Educators can download presentations from community colleges on sustainable food systems to utilize in their classrooms. These presentations are from the Community College Alliance for Sustainability.

Innovation Center for U.S. Dairy: Sustainability

The Innovation Center for U.S. Dairy provides a forum for the dairy industry to work pre-competitively to address barriers to and opportunities for innovation and sales growth. The Innovation Center aligns the collective resources of the industry to offer consumers nutritious dairy products and ingredients, and promote the health of people, communities, the planet and the industry. To get to their sustainability page, click the word “Sustainability” in the menu at the top of the page.

Journal of Agriculture, Food Systems, and Community Development (JAFSCD)

An online, international, peer-reviewed publication focused on the practice and applied research interests of agriculture and food systems development professionals.

Leopold Center for Sustainable Agriculture

This center explores and cultivates alternatives that secure healthier people and landscapes in Iowa and the nation. They offer information on marketing trends, policy, and ecology, provide links to news and events, and provide various curricular material related to food and agriculture.

LiFE Curriculum Series

The Science Education and Nutrition Education programs at the Teachers College at Columbia University collaborated to develop LiFE, a research-based science and nutrition curriculum. The LiFE Curriculum Series can be integrated into both agriculture and culinary courses.

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