You are here

Featured Resource

Cooking up Diverse Diets: Advancing Biodiversity in Food and Agriculture through Collaborations with Chefs

Biodiversity in and across food and agriculture systems provides tremendous value to present and future generations. However, across the world we are losing genes, species, and ecosystems faster than we can account for them.

Resource
11/12/19
Campus-Based Ecotourism: A Case Study on the Power of Local Ecotourism

Academic campuses across the Great Plains can serve as landscapes for teaching and learning about native flora of cultural importance with regard to food, medicine, and lifeways.

Resource
10/30/19
Experience Bees: Community Outreach Tool for Bee Conservation Efforts

Despite the importance of bees, there is a gap in the public's understanding of them.

Resource
10/24/19
Leveraging Outdoor Green Space for Improved Health

Increasing evidence indicates that nature exposure is associated with lower mortality, improved stress, mental health, attention, and mood. This evidence is driving a trend in nature prescription programs.

Resource
10/22/19
SEL Field Guide

Social and emotional learning (SEL) is difficult work. It requires thinking and talking about ongoing emotions and relationships, topics that are complicated and sometimes taboo.

Resource
10/22/19
Distributions and Conservation Status of Carrot Wild Relatives in Tunisia: A Case Study in the Western Mediterranean Basin

Crop wild relatives, the wild progenitors and closely related cousins of cultivated plant
species, are sources of valuable genetic resources for crop improvement. Persisting gaps

Resource
10/2/19
Resource
9/27/19
Can plants help us avoid seeding a human‐made climate catastrophe?

Drastic phase down of our carbon dioxide (CO2) emissions from burning fossil fuels
within decades will likely be insufficient to avoid seeding catastrophic human‐caused

Resource
9/27/19
Top 10 Plants: Increasing Awareness of Plants

Urbanization, lack of contact with the natural world, and growing up removed from agriculture has contributed to a void of knowledge relating to food and food production, along with a phenomenon known as plant blindness.

Resource
9/26/19

Pages