Browse Food Security Stories - Page 2

33 results found for Food Security
When a weather emergency is expected, shoppers rush out and stock up on milk and bread. But what happens if the electricity goes off for days and the milk spoils, or after the loaf of bread runs out? University of Georgia Cooperative Extension experts say having at least a three-day supply of shelf-stable food will give you a little peace of mind when it comes to feeding your family during a storm. CAES News
Dairy Nutrition
Widespread school closures due to the COVID-19 pandemic have raised concerns about students’ lack of access to milk.
Steve Brown (left), executive director of the Peanut Research Foundation, and Jeff Johnson, a retired Birdsong Peanuts executive who serves on the Peanut Innovation Lab’s External Advisory Panel, discuss project proposals as the lab started a new five-year program in 2018. (Photo by Allison Floyd) CAES News
Peanut school snacks
Because peanut is nutritious, relatively inexpensive and shelf stable, the nut already is the main component in Ready-to-Use Therapeutic Food to help children recover from severe malnutrition and in supplementary foods to prevent malnutrition. Numerous studies show cognitive benefits to people who consume nuts; research currently under way through the Peanut Innovation Lab could directly show that eating peanuts can help children succeed in school.
The Peanut Innovation Lab at the University of Georgia hosted a meeting in Dakar, Senegal in October for researchers from the U.S. and Western Africa working together on research in the areas of peanut variety development, value chain improvements and empowering women and youth. (Photo by Allison Floyd) CAES News
Peanut Lab in Senegal
The Peanut Innovation Lab launched its portfolio of projects in Senegal in October, bringing together scientists from Virginia Tech, University of California-Santa Barbara, University of Georgia and The Ohio State University with colleagues in Senegalese research and education institutions.
The University of Georgia has received a $14 million grant from the U.S. Agency of International Development to manage the Feed the Future Innovation Lab for Peanut Research, known as the “Peanut Lab,” a global peanut research program that works to alleviate hunger by helping farmers in developing countries grow healthy crops. The agreement builds on UGA and USAID's long-standing partnership on global peanut research, which dates back to the 1980s. CAES News
Food Security Summit
For the past decade, demographers have predicted that the world would have to double its food supply by 2050 to feed the growing population.
The former executive director of the United Nations World Food Programme, Ertharin Cousin, talks to a boy in the Central African Republic during her visit in late March 2014. Photo by World Food Prize. Not for reuse. CAES News
D.W. Brooks Lecture and Awards
Former Executive Director of the United Nations World Food Programme Ertharin Cousin has spent her career working to build more robust and sustainable food systems in food insecure countries around the world.
Children enjoy a snack at school in Guyana in 2010. The school snack program used locally-sourced peanut butter and casava bread to supplement kids’ diets and stoke the local economy. The program was started with money and guidance from USAID’s Peanut Collaborative Research Program, the precursor to the Feed the Future Innovation Lab for Peanut. CAES News
Guyana school snacks
Seven years after a U.S.-led research project to increase peanut production ended, thousands of children in one of the most remote parts of the world continue to get a healthy snack every day, and women are bringing more income into the home through local small businesses.  
Peanut Innovation Lab Assistant Director Jamie Rhoads demonstrates a small-scale sheller in Malawi in March 2019 while working with the Malawi Agricultural Diversification Activity. Photo by Dave Hoisington CAES News
Malawi agriculture partnership
The Feed the Future Innovation Lab for Peanut at the University of Georgia partners with the U.S. Agency for International Development in Malawi to help farmers diversify their crops.
Eric Yirenkyi Danquah, founder of the West Africa Centre for Crop Improvement (WACCI), right, maize field with WACCI co-founder Kwame Offei, center, and maize breeder Martin Adjei. CAES News
WACCI
Cassava, taro, cowpea: these are the crops that are going fuel the next phase of the green revolution. Today, African researchers are working to develop improved varieties of traditional African crops to meet local food security challenges.
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Gene Search
University of Georgia food scientist Henk den Bakker is a member of an international team of researchers that has developed a way to quickly search massive amounts of DNA microbial data to identify specific genes, such as the genes responsible for drug-resistant bacteria.
Peanut Institute Research Director Dr. Samara Sterling speaks about a proposed project at a September 2018 meeting of the External Advisory Panel in Savannah, Ga. (Photo by Allison Floyd) CAES News
Peanut Innovation Projects
The Peanut Innovation Lab’s External Advisory Panel met in Savannah Sept. 17 and 18 to discuss and prioritize dozens of project ideas in the areas of peanut nutrition and the impacts of gender and youth on peanut production, two of the four areas of inquiry for the innovation lab.