At first glance, the Department of Human Development and Family Studies might not seem like an obvious fit within the College of ACES. But its place in the college is both historic and foundational.
There are many barriers Illinois residents face in making healthy choices. For over 30 years, University of Illinois Extension’s Supplemental Nutrition Assistance Program Education (SNAP-Ed) programs have helped people stretch their food dollars while increasing their nutrition and improving their health. Each year, SNAP-Ed reaches over 1 million Illinois residents, working with over 1800 community partners across all of Illinois’ 102 counties, making healthy choices and healthy food more accessible throughout the state.
As I stepped into a lush rolling pasture at the base of a mountain, I was greeted by a herd of dairy cattle gently approaching me, as if to say hello. The curious beasts slowly surrounded me, along with my fellow agricultural communications students. There, we stood discussing the realities of Ireland’s dairy production with Irish dairy farmers. That moment, when learning and experience came together, is one I will carry with me forever.
Sandesh Poudel and Abichal Poudel (no relation), doctoral students in the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois Urbana-Champaign
While the majority of Midwestern farmers rotate corn and soybeans, commodity prices and corn yield advantages compel some to plant corn year after year.
As a rising senior with an animal and veterinary science major at Tuskegee University — home of the Golden Tigers — Kyeaira Faustin does not call the University of Illinois Urbana-Champaign her everyday campus.
Learn personal finance basics, gain confidence, and prepare for real-life financial decisions after college.
The global food system faces growing risks from climate change, even as farmers seek to adapt, according to a June 18 study in Nature.
In contrast to previous studies suggesting that warming could increase global food production, the researchers estimate that every additional degree Celsius of global warming on average will drag down the world’s ability to produce food by 120 calories per person per day, or 4.4% of current daily consumption.
