Hungry to learn? An appetite for knowledge? IU has the space for you.
Inside the Cornhuskers' automated wonderland of agricultural research.
Fresh, nutritious meals are just a DinnerCall away.
Working on ways to optimize how plants phototsynthesize.
Thoughts on feeding our hungry planet.
In an arid region, a wealth of water innovation.
If you took all the children in Ohio who don’t have regular access to food and brought them to Columbus, you would be able to fill Ohio Stadium six times over and still have a line outside. Bruce McPheron, Ohio State’s interim executive vice president and provost, shared that factoid at the inaugural Buckeye Summit in mid-April. More than 600 researchers, students and alumni gathered in Columbus for the day-long dialogue about tackling the issue of food insecurity at home and abroad. Attendees participated in roundtable discussions and listened to presentations from keynote speakers. Additionally, 39 percent of the people
Growing up in suburban New Jersey, Alec Gioseffi always had a passion for both food and the outdoors. He started working in restaurants at 15, but also traveled as a competitive snowboarder when he was young and continued to globetrot while enrolled at Rutgers University. Now, he’s found a way to bring his passion home, starting Cooperative 518, a farming co-op and community-sponsored agriculture (CSA) outfit just 15 minutes away from his undergrad haunts. “Food was always a big part of my life,” he said. “When I was traveling a lot, I was always paying attention to the different cultures
On Thanksgiving Day, minds turn to thoughts of a big meal, a big game and maybe a big nap. But Thanksgiving can be more than an annual celebration of feasting, football and nodding off in a comfy recliner. Across the Big Ten Conference, students, faculty and alumni are using food and farming as a means to effect social change. Focusing on issues ranging from hunger and malnutrition to urban blight and entrepreneurship, they’re creating innovative solutions that have big impact. Below are just a few of the many stories highlighting how it’s not just Thanksgiving at the schools of the
For Tony Menyhart, coming up with a no-frills bread recipe wasn’t challenging, but finding the resources to take his product to supermarkets around the country wasn’t exactly a cakewalk. In order to get the guidance and infrastructure he needed to bring his company, Easy Artisan Bread, to a store near you, he turned to Michigan State’s Product Center, an organization committed to helping agricultural ideas and the entrepreneurs behind them reach market and succeed. “Our mission is to serve the food, agriculture and natural-resources sectors,” explained Brenda Reau, the Product Center’s senior associate director. “… What we are is really