Category: Network
Beyond Collaboration: RIT Visits UC Davis Campus
By Diana Rodriguez Alberto Earlier this year when planning for our trip to Sacramento for the 2024 North American Biochar conference, Tom and I saw the perfect opportunity to visit […]
AU Award Winners for Wasted Food Education
Hannah Jardine (fifth from the left) is presented the Staff & Faculty Collaboration Award by AU executive cabinet members. RECIPES Fellow & AU professorial lecturer Kristine Beran and the AU Center for […]
Bite Sized Nutrition Banter
Amelia Rowniewski, a first-year public health major at American University (AU), delivered a presentation titled ‘Bite Sized Nutrition Banter’ at the Mathias Student Research Conference on April 6th. The research […]
RIT National Technical Institute for the Deaf Launches RECIPES D/HH Student Research Immersions
Photos: (L-R) RIT students Hannah DeFelice, Gibran Perez, and Emerson Bartsch (pictured with advisor Diana Rodriguez Alberto) presented results of their projects at the RIT National Technical Institute of the […]
Closing the Loop: Food Waste Prevention Pathways for Chicago
In the spring of 2023, RECIPES researchers Weslynne Ashton, Maura Shea, and Azra Sungu ran a workshop at Illinois Tech with stakeholders in food waste prevention in Chicago to rethink […]
NEW REPORT: Household food waste trending upwards in the United States
Households waste more food than any other supply chain segments in the US – about 66.5 million tons of waste! US officials recognized this problem when they committed to halving food loss and waste by 2030 under the Obama administration in 2015.
Could little snacks reduce food waste?
PEELS (Packaging Evolving and Encasing Little Snacks). Using a convergence framework, students Claire and Ariella brought together different backgrounds (sustainability science and industrial design) to explore the potential of a biopolymer made from fruit and vegetable peels as a food packaging alternative to plastic.
Welcome to Multiscale RECIPES for Sustainable Food Systems!
Multiscale RECIPES for Sustainable Food Systems is a $15 million, five-year project funded by the National Science Foundation with 14 institutions and over 40 researchers that will work across academic disciplines and with community members, front-line workers in different food industries, and relevant stakeholders in non-profit, government and private sectors to bring sustainability and resilience to America’s local, regional and national food systems.