CUNY’s Green Works! Practicum is on the cutting edge of the green movement in NYC.  The program aims to increase the capacity of participating campuses to train individuals both within and just entering the job market in environmentally beneficial practices.  Adding a green component to the new and current training programs in continuing education will boost employment rates while helping to fill the needs of a growing field. 

 Kingsborough’s participation in this program is focused on supporting the emerging sustainable food economy, particularly through urban agriculture, which is rarely included in “green jobs” dialogue.  The Center for Economic and Workforce Development (CEWD) is currently researching the market for green jobs in the food system in order to identify potential training programs.  Gathering this information will help to form better and more effective curriculums for training programs in this new field, and will ultimately prepare the food and agriculture workforce to build a sustainable and equitable food system. 

 More initiatives aimed at building and educating the new food system are starting to emerge in NYC.  One such endeavor is the Brooklyn Grange Farm.  CEWD members recently attended a tour of the farm, which is located in LIC, Queens on an acre-sized rooftop.  The Brooklyn Grange Farm is a new start-up business that seeks to be both financially and environmentally sustainable.  They have been in operation for nearly a year and are already showing signs of success, with plans to add an educational component next year.

 Brooklyn Grange is one of the first commercial farms in NYC – testing the notion that urban agriculture is economically viable. They hope and feel that if they are successful, they can set the model for like-minded entrepreneurs to take similar initiatives.  This not only benefits the environment and creates more jobs, but it also provides more nutritious produce and benefits landlords by giving them rooftop tenants.  Rooftop farms also protect rooftops from weather damage and provide better insulation.  The produce from these farms gets sold at markets and to restaurants that are looking to use organic locally grown foods.  If the question of financial sustainability can be proven positive, then rooftop farms will begin to be an integral part of the local urban food system, benefiting all parties involved, including the environment.

  Written Alessandro Alempijevic and edited by Mara Gittleman