Approximately 30% of the cultivated rice area in India is prone to crop damage from prolonged flooding. Dr. Emerick will discuss a two-year study in rural Odisha India investigating the effects of introducing a new flood-tolerant rice variety on farm investment. He will discuss the effects on both farm productivity and farmer decision-making.
Kyle Emerick received his PhD in Agricultural and Resource Economics from UC Berkeley in 2014. His research is in development economics — with a particular focus on the economics of agricultural development. His work has included studies on the effects of risk-reducing technologies on the decisions of poor farmers in rural India, the efficiency of informal seed exchanges between Indian farmers, and the effects of more secure property rights on labor reallocation in Mexico. His studies rely on both field experiments and observational data.
Every week during the academic year, the ENVS Lunch & Learn lecture series features speakers from government, industry, academia and non-profit organizations to give presentations on environmental topics. This is a great opportunity to broaden your knowledge beyond the curriculum, meet other faculty and students and network with the speakers.
Students, faculty, staff, and visitors are welcome to attend.
Food is generously sponsored by the Tufts Institute of the Environment.
You can’t make it to the talk? No problem!
FOOD SYSTEMS POLICY INTERNSHIP – CITY OF PORTLAND
As part of these efforts, the City of Portland’s Planning and Urban Development Department seeks a Policy Intern to work with the Mayor’s Initiative for Healthy Sustainable Food Systems on food-system policy for the City. Duties include identifying and cataloguing the City of Portland’s ordinances and policies that influence or affect agriculture, food, and food systems. $15-20 based on experience. For more information, please contact Jeff Levine at jlevine[at]portlandmaine.gov.
Deadline to apply is Thursday, January 1, 2015
2015 Spring, Summer, and Fall sessions Now Open for Application with Kalu Yala
Days are spent 4-and-4: 4 hours of a traditional director-led internship, followed by 4 hours of your own entrepreneurial project — you dream it, we’ll help you do it.
7 Different Internship Programs to Choose From
REAL FOOD CHALLENGE GIM
Are you interested in sustainability,
social justice, or just eating good food?
Do you care about how or where your food was grown,
who grew it, or what it tastes like?
Does “real food” mean anything to you?
Whether “real food” already means a lot to you, or you just want to learn more about what it is and how we can bring more of it to Tufts, come to our GIM!
When: Wednesday, February 26th, 7pm
Where: Eaton 202
Who: A group of enthusiastic, committed food-lovers who want to work to be in control of what we eat in the dining halls while also acting as catalysts to transform the way our food system works on a larger scale.
What: A GIM to learn more about the Real Food Challenge, its platform, and how we as students can work with this organization to initiate change within the food system on campus.
Additional Info: http://db.realfoodchallenge.org/schools/150
I am thrilled to announce the inaugural Food, Farm, and Sustainability Institute at Hampshire College, a six week summer academic program designed for undergraduate students interested in sustainable agriculture and food studies. Please forward this email to anyone you know who might be interested in applying!
Overview: From June 4 to July 13, 2012, students, faculty, staff, and alumni will come together as a living and learning community at Hampshire College. Students will gain hands-on work experience with the guidance of the Hampshire College Farm Center staff, learn through inquiry-based projects mentored by faculty with a range of expertise, and acquire ownership of knowledge through independent research projects. The institute will follow food from its origin in the soil, through plant cultivation and animal management, address issues in public health and politics, and end up in the kitchen, breaking bread and assessing the character of the food we produce and eat. There will be numerous opportunities for community building through roundtable dinner discussions with local farmers and food producers, a weekly film series, and field trips to local farms emphasizing environmental and community sustainability.
Tuition for the six week program is $3,400, including communal lunch costs (students are responsible for breakfast and dinners as well as all weekend meals). Lodging is an additional $800 for students who wish to reside on campus.
Hampshire recommends 8 academic credits for completion of the 6-week program. Students are encouraged to check with their home institutions for credit equivalent.
Online Application Deadline: March 1, 2012
For more detailed information about the Food, Farm, and Sustainability Institute, please visit the website: summer.hampshire.edu.
If you have any questions, please contact email@example.com.