who can really make a
excited about farming, to teach them how to do it in a proper manner — or else we’re going to run out of food,” she says. To help engage students in the Global Food Initiative efforts, the UC Office of the President created a fellowship program funding three students on each campus to work on projects or internships related to the mission. At UCR, Daniel Lopez, Dietlinde Heilmayr and Darrin Lin received the award, which comes with an honorarium of up to $2,500. Lopez, a third-year undergraduate with a double-major in linguistics and anthropology, is investigating why 22 percent of UCR students self-reported that they skip meals often or very often, according to the 2012 University Experience Survey (UCUES). He hopes to curb the
statistic and eventually open an on-campus pantry, a place where students can pick up food for the day, week and even the quarter. Heilmayr, a second-year graduate student in the School of Psychology, is studying the potential of gardening as a “multifaceted intervention,” a way to slowly shift people onto a healthy trajectory. And Lin, a senior undergraduate majoring in computer engineering, aims to showcase UC Global Food Initiative efforts by developing a new website.
agriculture in the broadest sense. “The membership is so diverse,” Ellstrand says. “We have researchers studying everything from the psychology of gardening to the interaction of diet and health to crop improvement during environmental challenges.”
UCR is also launching CAFÉ — the California Agriculture and Food Enterprise. Led by professor of genetics Norm Ellstrand, it is an institute that will act as an umbrella for UCR interdisciplinary research and other activities associated with food and
It all starts by planting the seeds.
Through the efforts at UCR and across the university system, the UC Global Food Initiative hopes to put the world on the path to feed itself sustainably and nutritiously.
UCR Winter 2015 | 11
Published on Feb 10, 2015
Global Food: From rice to citrus to cowpeas, UCR’s citrus has changed the way people eat. In our cover story, we talk about the UC Global F...