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Fostering Sustainability and Innovation in Agriculture
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Duke Hog Waste-to-Energy Conversion System Attracts Google Investment

September 12, 2011 |

Large-scale, aka industrial, hog farming is a big business in North Carolina. It’s also a large-scale source of water and air pollution, including the emission of significant amounts of greenhouse gases (GHGs), including methane, which by weight is 21x more potent a greenhouse gas than CO2. Read More

North Carolina’s Week of Sustainable Agriculture

September 10, 2011 |

Those interested in learning more about sustainable agriculture can get a hands-on experience next week (Sept. 12 – 18) at the Center for Environmental Farming Systems Week of Sustainable Agriculture event in North Carolina.

“The idea of Sustainable Agriculture Week is celebrating local agriculture and what is produced on local farms,” said CEFS associate director John O’Sullivan to Read More

Ohio Food Distributors, Retail Outlets Keen to Do More Business with Local Farmers

September 8, 2011 |

The advent and growth of farmers markets has been a tremendous boon to farmers and consumers interested in supporting community and sustainable agriculture. But sustainable ag and food producers as well as suppliers stand to benefit to an even greater degree by tapping into the food industry’s well-established network of distributors, grocery stores and food chains, according to researchers at Ohio State University. Read More

PSU Ag Prof to Lead $5 Million Project to Enhance Northeast Food Security

September 7, 2011 |

Director of the Northeast Regional Center for Rural Development and Penn State professor of agricultural and regional economics, Stephan Goetz, will lead a five-year, $5 million project to study if and how greater reliance on regionally produced foods could improve availability and affordability for disadvantaged communities and others. Read More

Study Finds Urban Agriculture in Rust Belt Cities Could Boost Economies

September 6, 2011 |

Cleveland and other ‘post-industrial’ North American cities have the potential to produce all of the fresh produce and other food items they need, and taking steps to realize that goal would bring numerous and substantial benefits, according to research conducted by Ohio State University’s Center for Urban Environment and Economic Development (CUEED).

Aiming to determine just how much food could be produced in Cleveland, Wooster professor of entomology and the director of the CUEED, Parwinder Grewal, worked with the Cleveland City Planning Commission to obtain information on the amount of vacant land and the total rooftop surface area of industrial and commercial buildings. He also searched for published data on the productivity of fruits and vegetables in urban settings. Read More