English
Arabic
Chinese (Simplified)
Dutch
Esperanto
French
German
Greek
Italian
Japanese
Korean
Portuguese
Russian
Spanish
UrduNew University of Oregon research will investigate how microbes found on produce affect the gut microbiome, and compare how those microbes differ between produce from a home garden versus those from the supermarket.
Tag: Produce
Fresh veggies need a good scrubbing to prevent contamination
Cangliang Shen, a researcher with the West Virginia University Davis College of Agriculture, Natural Resources and Design and WVU Extension, has studied the microbial safety of both local farmers market produce and mobile poultry processing units, revealing risks from bacteria like E. coli, listeria and salmonella.
Soul food: WVU Campus Food Garden a place to learn and grow
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.
Urban agroforestry and its potential integration into city planning efforts
Healthy food production, erosion prevention among many benefits
From seed to supermarket: What does it take to put produce on your plate?
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.
Rutgers Experts Can Discuss Food Shortages Amid COVID-19 Pandemic
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…
Cornell creates detailed COVID-19 website for food industry
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.
New federal report by ASU professors highlights how produce ends up in landfills
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.
CCE educators help farmers meet new produce safety codes
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.
New variety challenges ‘Jaded’ attitudes to green tomatoes
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.