CLEARING 2021 IS NOW OPEN
Throughout the summer, we will be fast-tracking applications for our BSc Regenerative Food and Farming at Schumacher College. Find out more here >
- Explore leading-edge alternatives to mainstream agricultural practices and food systems
- Draw from Dartington’s pioneering work in the field of agroforestry
- Grapple with the challenge of how we can build a thriving and resilient food and farming sector
BSc: 3 years FT/6 years PT
Other routes are available, including online options – see ‘Learning Pathways’
September. (Our master’s courses start at various points in the calendar year – find out why.)
full Term dates
Welcome Week: 13-17 September 2021
20 Sep – 26 Nov 2021: Study Period (10 weeks)
29 Nov – 10 Dec: Assessment period
Winter Term: 10 Jan – 18 Mar 2022: Study Period (11 weeks)
Feb – 1 April: Assessment Period
Spring Term: Monday 25 April – Friday 1 July 2022: Study period (10 weeks)
next application deadline
Our 2021 deadline for applications has passed, but Clearing is now open. Throughout the summer, we will be fast-tracking applications. Find out more here >
Our degree programmes are designed to suit the complexities of modern life, allowing you to live where you live and work where you work, whilst studying the subject you are passionate about as a member of our wide-reaching learning community.
Some qualifications are offered part-time – these are indicated below. All are offered on a low-residency model, but we will also consider online-only applications on a case-by-case basis – please get in touch with firstname.lastname@example.org to discuss your requirements. More about flexible learning at Dartington >
Bachelors of Science (FT/PT; 360 credits)
Regenerative Food and Farming BSc is available full time over three years (UK, EU or international students) or part time over six years (UK students only).
For a full breakdown of how the part time route work, download the schedule here (pdf).
Diploma of Higher Education (240 credits)
Info to follow.
Certificate of Higher Education (120 credits)
Info to follow.
single module (20 credits)
Modules from this course can be studied on a standalone basis, with 20 credits allocated per module.
To apply for the accredited single module option, apply in the usual way, selecting the ‘single module’ option during the application process.
short course (unaccredited)
Modules from this course can be studied on a standalone basis, as unaccredited short courses.
For full information – and to purchase a non-accredited course place – choose one of the below options (all open in new website):
When examining environmental and social sustainability, food systems are key. Sustainable farming practices can regenerate natural resources and rural economies, but they are only feasible if supported by retailers and consumers.
Consumer choices are governed by culture: education, cost, marketing and convenience. In order to create a more sustainable food system, we must first understand the system as a whole. Where are the barriers and opportunities? Where are the entry points for effective change? How can we build a thriving and resilient food and farming sector? What roles will food production and food enterprise play in shaping future food systems?
The BSc in Regenerative Food and Farming gives you the opportunity to explore leading-edge alternatives to mainstream agricultural practices and food systems. Students will do this through a programme of integrated experiential learning, study alongside expert faculty and practitioners, meaningful work placement, and guided independent projects.
During your time in Schumacher College’s BSc in Regenerative Food and Farming, you will live and learn in a residential community environment on the stunning 1,200-acre Dartington Estate, which has been devoted to exploring sustainable agricultural practices since its establishment in 1925. In 2012, we renewed this focus with a manifesto to develop the estate land as an exemplar of agroecological practice. Most recently, in 2020, Dartington Trust focused its mission on being a centre for regenerative living and learning which fully integrates ecology, social justice, and the arts in an educational context.
Dartington, Totnes and South Devon have a vibrant ethical, local food culture supported by the world-renowned Transition Town Totnes. This setting offers a unique and exciting place from which to explore the future of sustainable and regenerative food and farming.
Where will I study?
You’ll be based on the stunning Dartington Estate – a countryside estate that includes Schumacher College’s regenerative growing spaces, leading examples of permaculture and agroforesty in practice, as well as a traditional English country Deer Park. You’ll also have access to glasshouses, polytunnels and related resources.
programme structure & modules
The programme will build upon a strong foundation of theory and study skills in the first year, with subsequent years deepening understanding, developing analytical skills and gaining practical experience in the field and in business.
Global Food systems
Food & farming business sits within the context of a global food system. This module gives an overview of the system as a whole and the multiple factors at play, for example, supply chains, economics, policy, food security, food justice, culture and public health. Students will learn and apply academic study skills to explore the ethical, environmental and socio-political implications of the food system.
The Evolution and Revolutions of Agriculture
This module contextualises modern agriculture by exploring how farming has evolved over time, through four ‘revolutions’, to be what it is today. Students explore the environmental and social impacts of different modern approaches alongside economic advantages and disadvantages. This will form a foundation upon which students will make comparisons, judgements and ultimately choices about agricultural systems.
Environmental and Agricultural Biosciences
This module provides a foundation of scientific theory for understanding of the biological and ecological factors relating to food production. Students will learn the basic principles of ecological systems, plant physiology, animal physiology and soil biology.
Ecological and regenerative
Ecological and Regenerative Agriculture
This module introduces the concepts of Agroecology and Regenerative Agriculture, and a broad range of sustainable food production methods currently in use. Students will begin by exploring measures of sustainability and apply those to a critical analysis of ‘sustainable’ food production systems and methods, drawing comparisons with some of the conventional approaches discussed in the Agricultural Systems module.
Food and Health
Examining the ways in which individuals, communities, and societies produce, distribute, and consume food is a core part of regenerative food and farming, but nutrition policy is often overlooked within this paradigm. In this module students will study the relationship between food and health, and how nutrition policy might influence both food production and processing and personal and public health.
Introduction to Agri-food Business
An introduction to key business management principles, strategies and functions within the Agri-food business context, such as financial management; business strategy; the marketing environment; business analysis; consultancy; and report preparation. Students will learn about the main types of agri-food businesses in the UK and utilise an analytical and problem-solving approach to analyse business ideas.
Practical Research Methods
This module will enable students to design and conduct their own scientific research trial in a chosen area of interest. They will learn practical research methods and apply them to self-designed trials, the results of which will be individually and collectively presented for critical analysis by the students themselves. This learning will then be applied to the interpretation and critical analysis of existing research.
Agri-food Marketing and Markets
This module covers the essential knowledge and skills required for effective agri-food marketing for businesspeople and consultants in the sector. This will include the study of the different types of UK and global agri-food markets and an exploration of the factors affecting consumer attitudes and behaviours. Students will learn the key principles of and strategies for effectively marketing ‘sustainable’ food products.
Crop Production Science
Building upon Environmental and Agricultural Biosciences in Level 4, this module will expand knowledge of plant biology and physiology and apply that knowledge for good crop management, plant growth and health, including a range of approaches and methods for pest and disease prevention and treatment. Students will learn how to evaluate system health through plant, soil and biodiversity indicators.
Farming with Animals
The scientific principles underlying the health and well-being of livestock with the application of scientific knowledge through a range of practical skills and tools. Students will explore a range of sustainable and ethical management approaches including mixed farming systems. Building upon knowledge gained in Level 4 modules Environmental & Agricultural Biosciences and Ecological and Regenerative Agriculture.
Industrial livestock farming can have negative animal welfare and environmental impacts, leading many people to choose plant-based diets. This module explores regenerative approaches to maintaining soil fertility and system health without the use of animal inputs. Using case studies and research, the practical, economic, social and environmental implications of animal-free farming will be evaluated.
Observing business theory in practice with an 8-week period of work-based learning within an appropriate farming and/or food business which demonstrates a sustainability ethos and sustainable practices. The student will analyse and evaluate operational systems, reflecting on their apparent efficacy, advantages and disadvantages. Students will develop practical skills and gain relevant career experience.
This module enables the student to see business theory in practice with an 8-week period of work-based learning within an appropriate farming and/or food business which demonstrates a sustainability ethos and sustainable practices. The student will observe and analyse management approaches, reflecting on their apparent efficacy, advantages and disadvantages. This period will also provide an opportunity to develop practical skills and gain relevant career experience.
Observing research in practice with an 8-week period of work-based learning within an appropriate academic research organisation which undertakes agri-food research projects with sustainability foci. The student will analyse the way in which scientific research projects are conducted within an academic environment. This period will also provide an opportunity to develop practical skills and gain relevant career experience.
Observing the way in which a research organisation is run during an 8-week period of work-based learning within an appropriate academic research organisation which undertakes agri-food projects with sustainability foci. The student will analyse the strategic, management and operational approaches in use. This period will also provide an opportunity to develop practical skills and gain relevant career experience.
Honours Research Project Introduction
The student chooses from a range of project briefs to undertake a self-directed study for their own research, investigation, project or business proposal resulting in a report of their findings, a project proposal or a business plan. In this first part, students are guided in using time management and study skills to plan their project and begin study under supervision.
Honours Research Project
In this substantial personal project, the student integrates subject-specific knowledge and skills to develop a specialist area of knowledge in depth. With supervision from a subject specialist, the student undertakes their chosen self-directed study of research investigation, project or business proposal resulting in a report of their findings, a project proposal or a business plan.
Innovative Production Systems
Familiarises students with current and evolving developments in regenerative food production and develops scientific understanding of the processes underlying innovative production methods and their cumulative effect. Systems are critically analysed in terms of their ‘regenerative’ value and studied in depth to identify appropriate contexts and limiting factors for adoption and efficacy.
Introducing students to a broad range of technologies available for use in agri-food business. This will include practical technology for crop and animal production and software for monitoring growth, health and productivity in the field, and machinery for small-scale and/or on-farm food processing. Students will also explore the concept of ‘appropriate technology’ in relation to sustainable food and farming business.
Managing Sustainable Food Enterprises
This module focuses on the strategic management theories and practical management procedures applied within the context of regenerative agri-food business. This will include in-depth study of financial and operational business management, including, for example: financial and management accounts, human resource management, operations management and supply chain management.
Contemporary Issues in Food and Farming
In this module, students will explore the factors which influence the ways in which food is produced and consumed, and how these impact upon society as a whole and the health, well-being and rights of individuals. This will include contemporary issues such as food security, food justice, food provenance, the rise of ‘alternative’ food supply chains or proposed agricultural policy.
You will require one of the following to study on this course:
Minimum of 80 UCAS points at A/AS Level (AA or CCC) or equivalent to ideally include a science, humanities or business subject.
BTEC National Diploma/QCF Extended Diploma
Candidates are interviewed before an offer is made. 80 UCAS points from an extended diploma (MMM) ideally in a relevant subject (e.g. Horticulture, Arboriculture, Agriculture, Countryside Management), although all applications will be considered individually.
Access to Higher Education at level 3
Applications from Access to HE programmes are welcomed, and will be considered on an individual basis. Candidates are interviewed before an offer is made.
80 UCAS points from Welsh Baccalaureate Advanced Skills Challenge Certificate and/or Advanced Diploma to ideally include a science, humanities or business subject.
Scottish Qualifications Authority
80 UCAS points from Scottish Higher, Advance Higher and/or a Scottish Baccalaureate Interdisciplinary Project, to ideally include a science, humanities or business subject.
Irish Leaving Certificate
68 UCAS points at Higher Level, to ideally include a science, humanities or business subject. International Baccalaureate 80 UCAS points overall to include 1 at HL, to ideally include a science, humanities or business subject. If overseas and not studying English within IB, must have IELTS 6.0 overall with 5.5 in all other elements.
80 UCAS points overall to include 1 at HL, to ideally include a science, humanities or business subject. If overseas and not studying English within IB, must have IELTS 6.0 overall with a 5.5 in all other elements.
*For further information please contact our admissions team at email@example.com.
For full details on our fees, plus information about scholarships, student loans and bursaries, click here.
Dr Nathan Einbinder
Nathan is course lead for Regenerative Food and Farming programmes. Before arriving at Schumacher, Nathan taught geography at San Diego State University and the University of Northern British Columbia.
In addition to teaching, he worked as a consultant for international organizations, including The Nature Conservancy, where he conducted research on regenerative soil management and its connection to socio-ecological resilience in Central America.
Nathan has said that he is eager to bring his experiences to Schumacher College to inspire students and relate the principles and values of Indigenous agroecology to the UK context. He is also excited to put into practice his background and commitment to experiential education, to help train the next generation of change-makers and regenerative food and farming professionals.
Dr Pavel Cenkl
Pavel is Head of Schumacher College, and oversees Programme Development for Movement, Mind, and Ecology.
Having taught and served as Dean for nearly 15 years at Vermont’s Sterling College, Pavel brings a depth of experience to Schumacher College’s unique approach to experiential learning. While pursuing research in ecologically-minded curriculum design and teaching courses in environmental philosophy, Pavel is also a passionate endurance and adventure runner. Over the past five years through a project called Climate Run, Pavel has covered hundreds of miles in the Arctic and subarctic on foot in order to bring attention to the connections between our bodies and the more-than-human world in the face of a rapidly changing climate.
Pavel holds a Ph.D. in English and is the author of many articles, chapters, and two books: Nature and Culture in the Northern Forest: Region, Heritage, and Environment in the Rural Northeast. Iowa City: University of Iowa Press, 2010; and This Vast Book of Nature: Writing the Landscape of New Hampshire's White Mountains, 1784-1911. Iowa City: University of Iowa Press, 2006. He is currently working on a book titled Resilience in the North: Adventure, Endurance, and the Limits of the Human, which threads together personal narrative and observation with environmental philosophy and reflections on what it means to be human.
This course has been designed to guide you to and prepare you for entering this exciting sector in a range of roles.
The expertise you develop throughout the course will enable you to either work in farming or food business at a managerial level, or in advisory roles for sustainable farming and food businesses.
There are many diverse career opportunities in all sectors of the food chain for people with knowledge and skills in regenerative food and farming. The holistic and practical nature of the programme alongside our diverse range of industry partnerships provides invaluable support networks and employment opportunities for graduates.
As a regenerative food and farming graduate you may go on to some of the following career paths:
- Managing a farming enterprise
- Managing a food enterprise
- Working in food supply and distribution organisations
- Advising on regenerative practice in food and farming
- Advising on sustainable business for food and farming
- Working for NGOs and campaign organisations on food and farming issues
- Working in food and/or farming policy
- Regenerative food and farming research
This programme also develops transferable skills such as academic, research and business skills.
Praise for Regenerative Food and Farming BSc
“As a new entrant grower some years ago, I searched for a course like this, combining practical and business skills within a wholistic perspective. Now, as a potential employer, this course looks set to equip students with a valuable breadth and depth of experience in sustainable food and farming, ready for this vital and growing sector. This course is an important part of the future of farming which is both efficient and ecologically regenerative.”
– Melissa Harvey, farmer and trainer at School Farm CSA
“This BSc is fit and ready to prepare students for the new agricultural era. If you’re after ethical and sustainable thinking then this course should be top of your list.”
– Ian Wilkinson, Cotswold Seeds and FarmEd
latest news & blogs
We’re delighted to announce that Dr Nathan Einbinder has now joined the academic faculty at Dartington Trust to lead on our Regenerative Food and Farming programmme.
Schumacher College and Dartington School of Arts are increasing financial support for students from less well-off backgrounds who want to study at the colleges.
If we are to embrace agroecological farming, we must educate the next generation of farmers and producers, writes our Regenerative Food and Farming lead Caroline Aitken.