During the Fall 2024 semester at UC Berkeley, I had the opportunity to take UGBA 192T (Business Administration, Undergraduate): Improving Our Food System Through Values-Based Supply Chains. The course examined food supply chains from a values-based perspective, emphasizing the interconnectedness of environmental, cultural, economic, and human health factors in building sustainable and equitable food systems. We heard directly from professionals across the food supply chain who shared stories about the resilience and creativity needed to achieve ethical and sustainable systems.  

Our discussions centered on the significance of traceability and transparency, the tensions between sustainability goals, market demands, financial constraints, and external forces such as weather patterns, political shifts, regulatory changes, and climate instability. 

As the course progressed, it became clear that certified organic agriculture is a mechanism for traceability and transparency and thus can support a sustainable, values-based food system. The course taught me that organic agriculture is a set of farming practices that emphasize nature-based methods over the use of synthetic fertilizers or pesticides. Organic agriculture uses practices that communicate a shared commitment to health and resilience for people, animals, and the environment. 

For many, including myself, the first encounter with “organic” wasn’t through conversations with farmers, but with a simple sticker label at the grocery store. As a kid, I remember examining two nearly identical apples—one with an organic sticker and one without—to determine the difference. The organic apple seemed slightly smaller and less polished, with a few natural imperfections. The non-organic apple was shinier and looked more uniform to the pile it came from. The organic apple had a higher price. It made me question the reason for the higher cost, especially when the non-organic apple seemed more perfect. However, tasting it and learning what organic meant gave me a new appreciation for the apple’s freshness and a deeper connection to its roots and eventual journey to my hand. 

Today, I still reach for organic apples. 

After learning more about the significance of organic certification, I wanted to uncover what it entails and why it matters for farmers, consumers, businesses, and the planet. I was particularly interested in hearing from guest speaker, Tom Chapman, Executive Director of The Organic Trade Association (OTA), on how OTA and its members navigate the challenges of maintaining the integrity of the organic label while supporting farmers who face barriers transitioning to organic agriculture. Barriers can include the upfront costs needed for new seeds and equipment or the three year transition period where the farmer doesn’t benefit from premium organic prices, because the produce is not yet qualified as organic. 

I learned that organic is more than a market category. It is a movement advocating for better policies, public awareness, and uplifting innovation to address the growing market demands for nutritious, ethical, quality, and accessible food choices. 

The course also revealed for me an unexpected academic and career interest at the intersection of climate, food, and business. I was inspired to declare a Food Systems Minor and explore opportunities related to food and supply chains. Understanding the roles, responsibilities, and challenges across the food system reshaped my perspective on food origins, and supply chain interventions. As a result, I better understand the professional roles and pathways driving meaningful change toward a more sustainable and just food future.