Through both experience and study, learners develop an understanding of broad aspects of the food system from production through consumption and resource recycling. Partnerships and human resource investments lead to development of new, publicly available knowledge and the technology to use it effectively, efficiently, and appropriately. Research balances the development of knowledge and the adaptation of technology for a diverse food system with the social, ethical, environmental, and economic implications of that knowledge and technology for individuals, businesses, families, and communities. Teaching as a profession is redefined to include facilitation, mentoring, collaboration, networking, and evaluation. Community advisory systems guide higher education program planning and decision making.
Educational systems encourage teaching and learning that are innovative, risk-taking and efficient.
Teaching respects individual learning styles and accommodates individual differences. Learners acquire a depth of knowledge and develop appropriate skills regarding food systems. Because food-system learning is a lifelong process, learners may enter, leave and reenter educational systems at will. These include classrooms, laboratories, farms, processing facilities, storage facilities, distribution facilities, marketing facilities, computers, offices, libraries, information dissemination facilities. All educational systems effectively use appropriate technology in laboratories and field locations to support development, use, and dissemination of new and existing knowledge.