Food and AgriCULTURAL Transformation

NEW THOUGHT FOR FOOD

All of humanity depends upon safe, sufficient, affordable, accessible and nutritious food – but environmental, political, economic and cultural challenges pose threats to our food supply.  Ohio State’s interdisciplinary focus on food security is addressing these interdependent and complex problems – locally and globally.

Today, more than 250 diverse food and food-related experts are connecting to the ingenuity of our students, devote communities of farmers and engaged global partners to accelerate discovery and translate new thought into practical solutions.  We are forming and scaling teams to pioneer multi-faceted physical, ecological, cultural and social models of food systems that promote health while balancing technology, ecological capacities, economics, justice and equity. Through public-private partnerships, we are expanding capacity to implement new food systems amidst environmental change and constraints.

Ohio State is leading new thought for food to create resilient and sustainable food systems.

Program Leads

Faculty Director

Casey Hoy, PhD

Executive Director

Brian Snyder

News

Food and Agricultural Transformation

WASTED! The Story of Food Waste Screening: November 9

Undergraduate Student Government, Council of Graduate Students, and InFACT are sponsoring a free screening of the newly released movie Wasted! The Story of Food Waste.

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Discovery Themes

Discovery Themes Seed Grant Showcase: Nov. 15, 2017

The Food and AgriCultural Transformation, Sustainable and Resilient Economy, and Foods for Health Discovery Themes program areas will host a Discovery Themes Seed Grant showcase on Nov. 15, 2017.

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Food and Agricultural Transformation

InFACT, it's Global: Resilient Food Security in South America

Casey Hoy, Faculty Director of InFACT, Kellogg Endowed Chair in Agricultural Ecosystems Management, and professor of Entomology, represented InFACT as a “conferencia magistral,” or master lecturer, at the 44th Congress of the Colombian Entomological Society in Bogotá.

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Food and Agricultural Transformation

Preserving Diversity in the Food System

We benefit from improvements in food safety, but we lose out when our options for acquiring fresh, locally and regionally produced foods are diminished.

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