Washington State University's major in organic and sustainable agriculture is the first of its kind to be offered in the United States. Students in this major take a diverse array of courses in natural, environmental, economic, and social sciences, as well as a number of courses focused on organic production practices.

Significantly different than conventional agriculture, organic food production is one of the fastest growing segments of agriculture. In many ways, Washington State has been a leader in this burgeoning new industry.

Students wanting a hands-on degree experience thrive in the organic major. WSU has a four-acre certified organic teaching farm where students learn to produce certified organic vegetables, fruit, herbs, and flowers that they distribute through local food banks, on-campus food service, a 100-member CSA (community supported agriculture), and a local farmers’ market.

WSU is also transitioning to the new 30-acre WSU Eggert Family Organic Farm, which will have grain crops, small livestock, vegetables, fruit orchard, community work center, and greenhouses. Both farms provide WSU students, employees, and the broader community with a commercial organic farm for teaching, research, outreach, and enjoyment of sustainable, organic, and biologically intensive agriculture.