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About Mary
Mary Stein serves as an instructor and Program Leader for the Sustainable Food and Bioenergy Systems undergraduate programs in the Department of Health and Human Development at Montana State University's College of Education, Health and Human Development. She earned a B.S. from Tufts University in 1985 and an M.S. from Colorado State University in 1990. With over 25 years of experience in sustainable food systems, Stein played a key role in launching the interdisciplinary Sustainable Food and Bioenergy Systems minor in 2009 and subsequently developing bachelor's degree programs in sustainable food systems and sustainable bioenergy systems. Her teaching includes innovative interdisciplinary courses such as 'Farm to Market,' which earned a national Course Design Program Award from the National Academy of Engineering's Center for P-12 Engineering Learning and the National Science Foundation. Stein previously served as Deputy Director of the National Farm to School Network from 2011 to 2015, advancing farm-to-school initiatives nationwide.
Stein's research and scholarly contributions center on transformative food systems education and sustainable agriculture. Notable publications include 'Co-design of Adaptable Learning Outcomes for Sustainable Food Systems Education and their Assessment' (Frontiers in Sustainable Food Systems, 2021), 'Scaffolding collective agency curriculum within food-systems undergraduate degree programs' (Frontiers in Sustainable Food Systems, 2023), and 'Barriers and opportunities to agrihood development in growing cities of the Rocky Mountain region: A comparative case study' (Journal of Agriculture, Food Systems, and Community Development, 2024). She received the 2023 Academic Advising Award at Montana State University's Founders Day Faculty Awards for her exceptional advising of students across disciplines in the Sustainable Food and Bioenergy Systems program. Stein has engaged in public outreach through lectures such as 'A Food System for Human and Planetary Health' presented to the MSU Honors Program and contributions to community projects like Towne's Harvest Garden and student-led food pantries. Her work exemplifies integrated approaches to education, research, and practice in sustainable food systems.
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