Browse Food Security Stories - Page 2

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.  

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.

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.

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.

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.

Jessica Marter-Kenyon has joined the Peanut Innovation Lab management team as an advisor on gender-related issues. As a postdoctoral research associate with the innovation lab, Marter-Kenyon holds a joint appointment with the Department of Agricultural Leadership, Education and Communication at the University of Georgia’s College of Agricultural and Environmental Sciences.

The Peanut Innovation Lab has issued requests for proposals in two new areas of inquiry: nutrition and gender/youth.

The University of Georgia Sustainable Food Systems Initiative has awarded three interdisciplinary teams of faculty with the initiative’s third round of Sustainable Food Systems Fellowships.

Heifer International is well-known around the world for helping connect small-holder farmers with livestock to lift families and entire communities out of severe poverty.

For years, food scientist Francisco Diez studied and admired the work of University of Georgia Regents’ Professor Mike Doyle, but the two researchers’ paths never crossed. For the next year, they will work closely together as Diez transitions into Doyle’s role as director of the UGA Center for Food Safety in Griffin, Georgia.