A collection of microgreens that are being tested for robust growth and nutritional properties in one of Penn State’s greenhouses. IMAGE: FRANCESCO DI GIOIA, PENN STATE

On June 8th, Penn State News published an article highlighting the work of our emergency food resilience project, discussing its applicability the midst of the COVID-19 pandemic as we have all become aware of how a global crisis can affect our access to food. The article, with quotations from PI Charles Anderson, discusses the timely importance of food resilience in the face of catastrophe, the activities and results of the pilot project, and the actionable goals the team seeks to achieve with it’s four-year grant from Open Philanthropy. This includes expanding upon pilot project findings; developing, testing and optimizing strategies for emergency food resilience; and producing recommendations for prudent planning for post-catastrophic food resilience.

Access the full news article here

Published

June 8th, 2020

By

Sara LaJeunesse, Penn State News

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