Thursday, August 10, 2017
C123, Oregon Convention Center
The University of New England is exploring the sustainability of food systems and the role that marginal spaces can place in food production. Because of our academic strengths in environmental, marine, and health sciences as well as fisheries and aquaculture, we believe that we have a unique opportunity to pilot an experiment in which we produce vegetables, fruits, and aquacultured items such as shellfish, seaweed and fish, to provide to the campus at a supplementary scale. The intent is to make the University a more sustainable and conscientious university and speaks to our overall commitment to be a “green” campus.