Cornell University: Improving Dairy Cow’s Ability to Withstand Extreme Heat
Dairy cows are unable to efficiently produce milk when their body temperatures rise above normal and are heat stressed. This condition, known as hyperthermia-induced heat stress, cost the American dairy farmers an alarming $1.5 billion annually. Cornell University’s research will determine whether heat-stressed dairy cows can recover if fed specific remedies. Ultimately, this project aims to identify nutrition-based solutions that improves dairy cows’ ability to adapt to extreme heat.
Feeding America: Evaluating the Ability of Innovative Distribution Models to Reduce Food Insecurity
In 2017, Feeding America instituted Regional Produce Cooperatives designed to potentially improve the quantity, variety and quality of food at food banks; however, rigorous evaluations have not yet been conducted to determine the program’s overall effectiveness. Feeding America will evaluate the effectiveness of Regional Produce Cooperative to increase consumption of nutritious produce and decrease food insecurity.
Iowa State University: Improving Soil Health through Prairie Strips
Midwestern farms produce a quarter of the world’s corn and soybeans, yet this bounty drains nutrients from the soil, reducing future yields and undermining long-term farm sustainability and profitability. Iowa State University’s research will restore soil health by identifying how to integrate practices that provide continuous living cover on corn and soybean crops, including prairie and cover crops.
UC Davis: Improving Soil Health in Almond Orchards
Current almond harvesting practices requires that the almond dry out on the orchard floor, which means growers cannot use manures, composts or other materials that could contaminate the nuts. This practice deprives the soil of vital nutrients and creates additional costs for growers. UC Davis is researching more resilient almond harvesting practices that will improve soil health in almond orchards.
University of Cornell: Converting Nutritious Agricultural Waste into Snack Foods
Much of the fruit and vegetable bits left behind after food processing becomes a form of agricultural waste known as pomace, which has little economic value, limited utility and is harmful to the environment. Cornell University’s research seeks to preserve the nutritional qualities of pomace by developing a technology that can convert it into value-added snack foods.