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Food & Agribusiness Institute

Food & Agribusiness Blog for news, events, announcements, and more.

  •  Thirsty Earth: The Impact of the Drought on Farming

    April 3rd, 5:00pm, Lucas Hall, Forbes 126

     

    Thirsty Earth will feature a small-scale farmer, Marsha Habib, owner of Oya Organics, and a large-scale farmer, Greg Pruett, CEO of Ingomar Packing Company, discussing the impact of the drought on their farms, potential options for accessing water in agricultural areas, and alternatives for their farms in the future.

  •  Water Policy: Deciding the Who and How Much

    April 2nd, 5:00pm, Lucas Hall, Forbes 126

    Representatives from the California Department of Water Resources, Santa Clara Valley Water District, the San Jose Water Company, and the Santa Clara University Facilities Department will discuss state, county, city, and university perspectives of the California drought, water rights, and allocation and conservation measures.

  •  Food, Hunger, Poverty, Environment Immersion Cuba

     This course blends short lectures, guided discussions and reflections and a 14-day immersion in Cuba interacting with local people of diverse backgrounds. BUSN 151 satisfies the Experiential Learning Social Justice requirement. The goal is to increase students’ understanding of the challenges associated with equitably distributing the rewards of economic development within the socio-cultural and environmental contexts of a low-income Latin-American country. The trip will be September 4-18, 2014, and the dates and locations of the trip are subject to change.

    Click here for the application.

    Application deadline is February 5th, 2014 at 5 p.m. to the Food & Agribusiness Institute, Lucas Hall 111 or by email to efrencharnold@scu.edu. We will notify selected participants no later than February 14th, 2014 at 5:00 p.m.  

     

  •  Bean to Bar: for the love of chocolate

    Featuring: Todd Masonis of Dandelion Chocolates

    Co-sponsored by: the Center for Sustainability, CLASP, Environmental Studies & Sciences, Food and Agribusiness Network, Forge Gardens, and Inter-Network Council

    Here is a video from the presentation about the artisan bean-to-bar chocolate making process and the sustainable side of the chocolate business;

    http://ammsweb.scu.edu/webcasts/Lucas126/20140204-170003-Lucas126/index.html

    This is a great way to learn about the triple bottom line and sample some delicious, high-quality chocolate! 

    Dandelion chocolate!
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