With funding from the West Virginia University Office of the Provost’s competitive Transform This! Challenge Grants, the WVU Campus Food Garden was installed to provide equitable access to fresh produce for those struggling with food insecurity.
Healthy food production, erosion prevention among many benefits
Innovative plant breeders at Cornell’s College of Agriculture and Life Sciences are creating new fruits and vegetables that wow consumers, have longer growing seasons and are more resistant to diseases, insects and weather.
New Brunswick, N.J. (April 21, 2020) – Rutgers University–New Brunswick experts William J. Bamka and Michelle Infante-Casella are available for interviews on food shortages and disruptions in the food supply chain during the COVID-19 pandemic. Both work in the New Jersey Agricultural Experiment…
To keep New York’s food processing industry safe during the COVID-19 pandemic, Cornell University’s Institute for Food Safety has created a comprehensive, practical and convenient website for commercial processors.
Currently, nearly a third of the food produced in the US never makes it to the grocery aisle — creating a huge waste problem. Two Arizona State University professors worked on a new federal report that highlights the reasons for the losses and some potential solutions.
Trained Cornell Cooperative Extension agents teamed with New York State Department of Agriculture and Markets personnel across the state to offer free and confidential on-farm readiness reviews to insure that farmers can meet new produce safety standards.
A Cornell University researcher has developed a new, flavorful and highly productive cherry tomato – that ripens green. The new variety, dubbed Jaded, was created by Phillip Griffiths, associate professor of horticulture at Cornell Agritech, who bred it from four heirloom tomato varieties.