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Academic Venture Fund

Making Farm-to-Fork Food Safety More Sustainable
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2018: Making Farm-to-Fork Food Safety More Sustainable

Food safety decisions are typically made without taking conservation into account. This project models the trade-offs between food safety and conservation aims associated with specific food safety practices. Specifically, the project examines the impacts of pre-harvest food safety practices for preventing wildlife from entering fields on surface water quality. The project will provide growers with a conceptual framework that they can use to develop farm management plans that minimize economic and environmental costs, while optimizing food safety outcomes, ultimately improving on-farm food safety and sustainability as well as the economic resiliency of farm communities.

[This project is partly sponsored by Cornell’s Master of Public Health (MPH) program, an interdisciplinary program using a One Health approach.]

Investigators: Martin WiedmannAaron Adalja

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