Consumer demand for locally grown food is growing, spurred by concerns about food quality, safety and the sustainability of the U. S. food system. Such demand is encouraged by chefs who recognize the importance of freshness and connection with farmers and the land.

This demand is not currently met, however, largely due to the structure of the food system, which relies on efficiencies of scale and centralized production and distribution.

Nevertheless, opportunities to respond successfully to the demand for local food are on the rise with continuing development of market outlets, including farmers' markets; farm stands; community-supported agriculture; online cooperatives; and grocery stores, institutional dining services and restaurants that feature local products.

JCCC's sustainable agriculture (market farming) entrepreneurship program helps students realize their dreams of opening their own sustainable agriculture businesses. Farmers who grow produce on the side, depending on the corps like wheat or soybeans for the bulk of their livelihood, can learn how to develop a sustainable business based on market farming products. Upon completion of this program, students should be prepared to develop, grow and sustain their own business ventures.

This program is a partnership among JCCC's hospitality  management, horticulture and entrepreneurship programs and Kansas State University. Three semester-long practicum courses require the student to work at K-State's Horticulture Research and Extension Center in Olathe.