The NSF-funded program brings together students and faculty who are interested in studying food, energy and water issues and the many ways in which those systems affect each other.
As harvest season winds to a close, a new student-run food garden established on just four rows of farmland at ARDEC South will have contributed roughly 2,000 pounds of produce to fight food insecurity at Colorado State University.
The researchers will also examine shifts in school-based emergency food service provisions resulting from COVID-19 shutdowns.
CSU experts in economics, supply chains, agriculture, food systems, food safety, and health and nutrition are contributing fact-based insights at a fast pace to address issues that affect millions of people.
Microgreens. They’re leafy green vegetables that are relatively new to the dining room, but a study by a Colorado State University team indicates that they will be welcome company at the table.
The goal of the symposium is to increase all participants’ understanding of Colorado State University’s growing role in produce safety, and connect the University’s first cohort of produce safety fellows with research and resources in various departments at CSU.
"Demand for local food has grown throughout the country, and Northern Colorado is no exception," said Ashley Colpaart, a Ph.D. student in CSU's Department of Food Science and Human Nutrition who has a passion for growing local food economies.
Two CSU doctoral students who created the start-up company, Wise Art Foods, and its flagship product InfusiBoost, will be competing for the $20,000 prize in the Collegiate Competition of the CSU Blue Ocean Enterprises Challenge this week.