A new short graduate program in nurturing environments will be offered in the fall of 2025. “This program is the first in Canada specifically addressing this emerging issue,” says Institute of Environmental Sciences professor Marc Lucotte.
Also called “nurturing communities”, nurturing environments bring together various actors – citizens, farmers, institutions – who work with a view to food autonomy and security as well as development of the territory. Present as much in rural, urban and peri-urban environments, nourishing environments aim to promote the independent work of farmers, to improve farming practices based on conservation and soil quality, to mitigate pollution and to organize supply in a perspective of access to healthy eating and food justice.
“Currently, nearly a million hectares in Quebec are devoted to the production of transgenic soybeans and corn, which are mainly used to feed cows and pigs and a good part of which is exported abroad,” deplores Marc Lucotte. . Conversely, more than 90% of the buckwheat we consume does not come from Quebec, even though buckwheat grows very well without pesticides. There is a way to do things differently.”
The program was created by a team composed of Marc Lucotte, professor from the Department of Strategy, Social and Environmental Responsibility René Audet, professor from the Department of Geography Mélanie Doyon, lecturer from the Institute of Sciences of the environment (ISE) Denise Proulx and master’s student in environmental sciences Laurence Pépin. The ISE coordinator Marie Berdin and the research and planning agent from the Faculty of Sciences Christine Couvrat also contributed to its creation.
The new program is part of the current approach of the Quebec Ministry of Agriculture, Fisheries and Food (MAPAQ), which promotes the establishment of nurturing communities in the country. It received support from the Forum on Territorial Food Systems (SAT), the Montreal Food System Council (SAM Council), several municipalities across the province and organizations working in sustainable food.
-Specialists in demand
The training offers an interdisciplinary approach that takes into account agronomic, legal, environmental dimensions, public policies, food justice, climate change and land use planning. It is aimed at professionals working in the fields of food autonomy, territorial development or social innovation as well as at graduates of a bachelor’s degree related to science or the environment.
The four courses to follow focus on nurturing territories and environments, major food issues, alternative food systems and urban agriculture. The training is completed by an internship in a professional environment or a summary work focusing on a nurturing environment.
At the end of the program, graduates will be able to develop intervention plans that take into account agricultural, institutional, geographic, environmental, social, economic and political contexts, and rigorously analyze various approaches adopted nationally and internationally. . “Advisors or development agents in nurturing communities are in high demand in ministries, municipalities, neighborhood tables and organizations,” observes Marc Lucotte.
The courses can be credited towards the master’s degree in environmental sciences. The program is offered part-time and admissions are rolling. It is possible to apply for admission now for fall 2025.
