1 GROWING NEW YORK Agriculture Research and Education at The State University of New York Education & Training Economic Development Organic Farming Viticulture Research Bio-Energy Greening Our Campuses The State University of New York is the nation s largest comprehensive system of public higher education. SUNY researchers and educators are leading the way to a smarter, more innovative approach for the future of agriculture in New York.
2 WHO WE ARE The State University of New York is the largest comprehensive university system in the United States. We are not just a network of colleges we are a local and global force. Standing 64 institutions and nearly half a million students strong, our impact is boundless. We are education and economic game changers, providing an outstanding, affordable education to students from New York and beyond, with more than 7,500 degree and certificate programs and nearly 3 million alumni around the world. TABLE OF CONTENTS Education and Training Economic Development Organic Farming Viticulture Research Bio-Energy Greening our Campuses WHAT WE ARE DOING SUNY is an engine for business and industry and a catalyst for economic revitalization. Through our research and development efforts, we are leading a cultural, educational, and fiscal renaissance in New York, ensuring that our state and country are globally competitive. From our network of Small Business Development Centers to our Research Foundation the largest and most comprehensive university-connected research organization in the country we seamlessly merge industry and business with academia. Today, SUNY is driving New York s innovation agenda, attracting businesses and investments from across the nation and around the globe as part of Governor Andrew M. Cuomo s START-UP NY program. We are advancing collaborative research through Networks of Excellence, expanding our ability to compete for new opportunities, and exposing faculty and staff to an intellectual environment that will enrich, educate, and sustain our students into the future. SUNY's research and development expenditures total over $1 billion annually, supporting more than 10,000 research projects. With a total economic impact of $19.8 billion and a more than $5 return on every state dollar invested, SUNY has a significant impact on intellectual and economic development in New York. In 2012, SUNY s Research Foundation managed nearly 300 new invention disclosures, executed 65 licensing and option agreements, and helped create and support 2,300 new businesses. With a portfolio of over 1,000 issued patents, SUNY is one of the largest university patent holders in the country.
3 Agriculture at The State University of New York Agriculture is incredibly important to New York State, with production returning almost $4.7 billion to the farm economy in About 23 percent of the state s land area is used by 36,000 farms to produce a diverse array of food products from livestock and dairy to apples, maple syrup, and wine. SUNY, in its mission to address local, regional, and state needs, conducts research in agricultural-related fields so New York State can continue to have an innovative farming and renewable energy economy. Our campuses are contributing to the agriculture economy in a variety of ways from economic development for farm-based businesses, training culinary students to support local farmers and producers, and to using food from area farms for campus dining facilities. Many SUNY campuses are making important breakthroughs in research from energy conservation to bio-energy, viticulture, and more In addition to research programs of the New York State Colleges of Agriculture and Life Sciences and College of Veterinary Medicine at Cornell University, SUNY campuses are currently engaged in agriculture-related research totaling more than $25 billion. SUNY's colleges and universities provide the research and development necessary to keep New York agriculture competitive globally and serve as the engines for business and industry for the future. 1
4 EDUCATION AND TRAINING Alfred State College Farms Alfred State s two instructional farms serve as field laboratories for practical instruction in production agriculture and to produce feed for the college s dairy and livestock herds. Students experience all aspects of dairy herd management through hands-on work with the two herds on the 800-acre Alfred Farm. The conventional dairy operation features approximately 120 registered Holsteins milked in a parlor. A new grass-based organic dairy operation began in November Students have an opportunity to learn both management systems. Small numbers of horses, alpacas, swine, poultry, and sheep are also maintained for student instruction. The 300 acre Groveland Farm serves as a learning laboratory for soil science as well as field and vegetable crop production. Contact: Dr. Philip D. Schroeder, Alfred State, (607) , The Center for Organic and Sustainable Agriculture s Groveland Farm Incubator Program Alfred State agriculture students are provided an opportunity to establish and manage a small farm business at the Groveland Farm while pursuing their college degree. This small farm incubator program, focused on high-value vegetable production, operates under the auspices of Alfred State s Center for Organic and Sustainable Agriculture. Contact: Dr. Philip D. Schroeder, Alfred State, (607) , Alfred State s 5,300-Square-Foot Instructional Greenhouse This 5,300-square-foot greenhouse is an EDUCATION AND TRAINING important component in hands-on learning at Alfred State. It produces hydroponic vegetables, edible flowers, and herbs and contains a tropical room, desert room, and plant propagation areas, where plants are used for instruction in the botany, integrated pest management, soils, sustainable vegetable, and forage courses. Contact: Dr. Philip D. Schroeder, Alfred State, (607) , Alfred State Agricultural Business Program (A.A.S. degree) Alfred State s Agricultural Business program provides students with the technical and business skills necessary to be successful in agricultural businesses ranging from management of dairy, beef, equine, vegetable, fruit, or crop farms to working in the agricultural input, processing and distribution sectors; the forest products industry; agricultural journalism; and the credit industry, among others. Contact: Dr. Dorothea Fitzsimmons, Alfred State, (607) , Alfred State Agricultural Technology (A.A.S. degree) For more than a century, Alfred State has been a leader in providing students with practical, experiential, project-based learning in agricultural production. The agricultural technology program allows students to concentrate in Animal/Dairy Science or Plant/Crops/Fruit/Vegetable, with future careers in dairy or livestock management, conventional or organic crop farming, and a number of related fields. Contact: Dr. Philip D. Schroeder, Alfred State, (607) , Alfred State Nationally Accredited Veterinary Technology Program (A.A.S. degree) Students at Alfred State learn by doing, and for those in the Veterinary Technology Program this means handson work with animals of all kinds from pets to farm animals to exotics. This Associate s Degree 2
5 Veterinary Technology program leads to New York State licensure. Many classes are taught in the new Veterinary Technology Center, which features surgical and radiography suites, a vivarium for lab animals and exotics, and kennel facilities. Contact: Dr. Melvin Chambliss, Alfred State, (607) , Wyoming County Dairy Institute In partnership with Alfred State, the WCDI conducts hands-on classes in all practical areas of cow care and management that can lead to certification as a herdsperson. Website: Contact: William Maddison, Executive Director, Cornell University Cooperative Extension of Wyoming County, (587) Modular Dairy Courses at Off-Campus Sites Modular courses on dairy topics are offered in cooperation with the Wyoming County Dairy Institute. Website: Contact: Dr. Dorothea Fitzsimmons, Alfred State College, (607) , Endangered Fishes Hatchery Cobleskill's endangered species hatchery provides a unique opportunity for environmentally conscious undergraduate students to make a significant contribution to restore endangered and threatened fish in the Northeast. Students work closely with NYSDEC endangered species biologists to raise paddlefish, sturgeon, and gilt darter. SUNY Cobleskill s Endangered Fishes Hatchery is supported through the State Wildlife Grants Program, which is funded by the U.S. Fish and Wildlife Service for projects to help conserve and recover imperiled wildlife. Contact: John Foster, SUNY Cobleskill, (518) , Bachelor of Technology in Food Systems at SUNY Cobleskill With support from a USDA grant, SUNY Cobleskill will launch a baccalaureate degree program in Food Systems and Technology in the fall of The multidisciplinary program will consist of food production, food science, food business management, sustainability, and policy/law cores, along with a capstone internship experience. Through the curriculum, students and faculty will also offer a variety of business assistance services to agricultural producers throughout the region. Contact: Dr. Jason Evans, SUNY Cobleskill, (518) , The Beetle Project: An Undergraduate Research Experience Students will develop a visual, virtual map of the life stages and population density of Japanese beetles across the state of New York. Students will make observations and record data regarding the insects life cycle, vegetation, soil properties and types, and atmospheric conditions. They will analyze the data to discern spatial and temporal patterns of beetle life stages across New York, phenological correlations, and climate trends. Participation in the project will enable students to better understand the ways climate change impacts local ecosystems, biodiversity, and non-native species. Website: Contact: Nikki Shrimpton, SUNY Empire State College, Food Processing Technology, (A.A.S. Degree) Genesee Community College, responding to a need for skilled workers in food processing, has designed a 63-credit program to train students to be job-ready upon completion of the two-year 3
6 degree. Among the courses taught in the new Food Processing Technology program are introductory food processing, food safety, sanitation and hazard analysis, food and dairy processing operations, and food labeling. Representatives of the Genesee County Economic Development Center and Cornell University provided valuable assistance to Genesee in developing the program. Pending approval by the State Education Department, the program is expected to begin in the fall of Contact: Dr. Rafael, Alicea-Maldonado, Genesee Community College, (585) x 6326, Agriculture and Food Studies Certificate The Agriculture and Food Studies Certificate is a 24 credit program led by the Agriculture and Life Sciences Institute in collaboration with faculty from the Biology and Business departments. The program creates a career pathway within the Finger Lakes Region s agricultural and food related sector for skills training designed to meet the needs of the towns and county. Contact: Robert King, Ph.D. Monroe Community College, (585) , Equine Institute Morrisville State College is the only campus nationwide with an equine rehabilitation center, harness training track, four indoor riding arenas, and a thoroughbred racing and training program that are part of a diverse equine industry degree program that supports over 300 Morrisville State equine students. Facilities and faculty expertise are also used to support hundreds of local youth in equine studies through clinics and courses for 4-H participants. College coursework includes studies in equine science and management, racing, breeding, rehabilitation, and business management. Contact: Dr. Chris Nyberg, Morrisville State College, (315) , Anaerobic Methane Digester The anaerobic digester project at Morrisville State College involves the use of a plug-flow digester. The digester treats dairy manure and other organic waste generated on campus biologically to produce a stable effluent with improved physical, chemical, and biological characteristics. The system is generating data on the effectiveness of an internal combustion engine for converting biogas to energy; allows the tracking and evaluating of project data, costs, and benefits; and is being used in Morrisville State College s academic programs to provide information to others considering anaerobic digestion systems. Contact: Dr. Ben Ballard, Morrisville State College, (315) , or Dr. Walid H. Shayya, Morrisville State College, (315) , Renewable Energy Technology (A.A.S. degree, soon to be approved B.Tech) Morrisville State College offers the renewable energy technology degree the only one of its kind in New York State. It focuses on developing skilled technicians in the burgeoning field of renewable energy technology and prepares students to become entry-level installers and service technicians for small renewable energy systems, including small wind, solar photovoltaic, solar hot water, micro hydroelectric, geothermal heat pumps, and biofuels resources and systems. The B.Tech degree will add managementlevel training in the field. Contact: Dr. Ben Ballard, Morrisville State College, (315) , or Dr. Phil Hofmeyer, Morrisville State College, (315) , 4
7 Agricultural Business Development (B.B.A. degree) Morrisville State College offers this degree, which teaches students how to transform agriculture commodities and existing natural resources into saleable products for the benefit of both the consumer and the producer. Students learn to identify consumer opportunities for valueadded agriculture products locally, regionally, and globally. Contact: Sheila Marshman, Morrisville State College, (315) , Students for Sustainable Agriculture Students for Sustainable Agriculture is one of SUNY New Paltz s most active student groups. Students work to promote a sustainable food system that is healthy for consumers, farm-workers, and the environment. They seek to raise awareness about where food comes from, and where it goes. The organization works with local farmers to protect the region s farmland, the local agricultural economy, and the health of the community and the planet. They also seek to empower students to grow their own food sustainably and become more aware of current day food politics. Contact: Students for Sustainable Agriculture, SUNY New Paltz, Mid-Hudson Agriculture: Growing Our Economies and Our Communities In spring 2013, the SUNY New Paltz Center for Research, Regional Education, and Outreach organized a conference titled Mid-Hudson Agriculture: Growing Our Economies and Our Communities to discuss agriculture-related research and develop an action agenda. Elected officeholders, policy officials, farmers, food distributors, retailers, and other experts were brought together to discuss how to build on the new promise of regional agriculture and what barriers stand in the way of continued growth. Participants considered the important role of regional food processors and distributors that would aid New York farmers, and the importance of regional branding for success in the sizable New York City metropolitan area market. Contact: KT Tobin, SUNY New Paltz, Agricultural Education Programs at SUNY Oswego The curriculum is intended to accommodate agricultural specialists with several years of appropriate agriculture experience and transfer students with Associate in Applied Science (AAS) or Associate of Occupational Studies (AOS) degrees in appropriate agricultural majors (including such coursework as animal science, plant science, horticulture, aquaculture, entomology, soil science, agricultural engineering, and similar areas of study offered by recognized schools of agriculture). Students can earn a Bachelor of Science or a Master of Science designed for professionals in an agricultural field who wish to gain initial and professional certification to teach their specialty in New York State. Contact: Margaret Hill Martin, SUNY Oswego, (315) , Peace Corps Master s International in Agricultural Education Students in Oswego s Master s program in agriculture education will help people in other countries gain the skills to develop solutions to their societies most challenging problems problems like hunger and environmental conservation and economic development while themselves acquiring an international perspective and multicultural sophistication. Contact: Margaret Hill Martin, SUNY Oswego, (315) , 5
8 Blue Ocean Institute at Stony Brook University From Alaskan fishing villages to Zanzibar s shores, the Blue Ocean Institute studies how the ocean is changing and what these changes mean for wildlife and people. Founded in 2003 by conservation pioneer and MacArthur fellow, Dr. Carl Safina, the Blue Ocean Institute was built on three decades of writing and policy work by Dr. Safina. The Institute, which is based at Stony Brook University, works to create a more knowledgeable constituency for conservation. Contact: Blue Ocean Institute, Stony Brook University School of Marine and Atmospheric Sciences, (631) , The Native Plant Center at Westchester Community College Established in 1998 as the first affiliate of the Lady Bird Johnson Wildflower Center in Austin, Texas, the Native Plant Center educates people about the environmental necessity, economic value, and the natural beauty of native plants through conferences, classes, a sustainable gardening continuing-education certificate program, and demonstration gardens on the campus of Westchester Community College. The gardens are open throughout the year free of charge. Native plants provide valuable sources of food and shelter for wildlife and help to protect water quality by filtering storm water pollutants and reducing soil erosion. They also provide a regional identity and foster a geographic sense of place. Contact: Carol Capobianco, Westchester Community College, ECONOMIC DEVELOPMENT ECONOMIC DEVELOPMENT Agricultural Feedstock Binghamton University chemist Eugene S. Stevens has written extensively about green plastics, which can be made using polymers that come from agricultural and marine feedstocks. These are abundant natural resources that are constantly being replenished and have the potential to revitalize rural economies, both agricultural and marine, by providing additional demand for currently underutilized land or low-valued biomass commodities. Contact: Dr. Eugene Stevens, Binghamton University, (607) , Creating Healthy Places at SUNY Cobleskill In 2010, SUNY Cobleskill received a grant from the NYS Department of Health to work with Schoharie County Planning & Development and Cornel Cooperative Extension to design projects aimed at increasing access to healthy food and spaces for physical activity in Schoharie County. As one of the primary project initiatives, an online farmers market (www.schohariefresh.com) was developed to serve county residents with a variety of local fruit, vegetable, meat, cheese, and specialty items. The market operates on the SUNY Cobleskill campus and hosts over 30 Schoharie County producers. Contact: Dr. Jason Evans, SUNY Cobleskill, (518) , Coldwater Fisheries Research The SUNY Cobleskill coldwater fish hatchery is a 40,000-gallon educational hatchery raising salmon, trout, and arctic char using recirculation technology, supplemented by well water. Students raise broodstock selecting for desirable traits, spawn their fish, incubate eggs, and rear salmonids in all stages of their lifecycle. This facility is unique, where students interact with a professional hatchery manager to raise and market live fish for stocking and food fish 6
9 to local restaurants. Students are exposed to a diverse group of fish, including brown trout, brook trout, tiger trout, arctic char, hybrid char crossed with brook trout, Atlantic salmon, and kokanee salmon. The public can purchase live fish from the SUNY Cobleskill hatchery. Contact: John Foster, SUNY Cobleskill, (518) , Artisan Cheese A new partnership between Wegmans Food Markets and the College of Agriculture and Life Sciences at Cornell University is providing training opportunities for large- and small-scale cheesemakers, as well as production enhancements that could lead to lower costs, greater production efficiencies, and new product lines. Contact: Rob Ralyea, Cornell University, (607) , New York State Food Venture Center The center provides assistance to start-ups interested in developing their own products and looking for ways to utilize, add value to, and market their crops. This includes assistance in complying with federal and state food safety regulations. Website: Contact: Dr. Olga Padilla-Zakour, Cornell University-New York State Agricultural Experiment Station, (315) , Agribusiness and Economic Development This program applies the theories and tools of economics and management to agricultural, food, and resource systems and to rural communities to assist in the development of farm-based businesses to meet the demands of the growing local foods market. Website: Contact: Dr. Todd Schmit, Cornell University, (607) , Grow Monroe The Grow Monroe program promotes the benefits of buying local and highlights the wide variety of fresh produce and other agricultural products produced in Monroe County. Grow Monroe is administered by the Agriculture and Life Sciences Institute and is a partnership of Monroe County, Monroe County Farm Bureau and Monroe Community College. Contact: Robert King, Ph.D. Monroe Community College, (585) , Morrisville Fresh, LLC Morrisville State College students in the Agriculture Business program created their own company, Morrisville Fresh, LLC. Students make, market, and sell products that are locally grown and processed. Morrisville Fresh students also sells products grown in Morrisville State s aquaculture greenhouse and fresh cheese curds produced from the college s own dairy farm. Contact: Sheila Marshman, Morrisville State College, (315) , or Cory Hayes, Morrisville State College, (315) , Brewing Institute Utilizing a grant from the NYSUNY 2020 program, Morrisville State will create a Brewing Institute for local beer producers. The institute will provide training in the malting process, hops production and processing, and help bring the products to market. Morrisville State is uniquely positioned in the geographic heart of the hops region and has established educational programs to help novice home-brewers grow their business and develop new products. Contact: Dr. Chris Nyberg, Morrisville State College, (315) , 7
10 or Glenn Gaslin, Morrisville State College, (315) , SUNY New Paltz Campus Farmers Market The market has been in operation for five years and has become a popular destination for students, faculty, staff, and community members. It offers a diverse array of local products providing the campus with healthy food while supporting area farmers and strengthening ties between the college and the community. Contact: Steve Deutsch, Campus Auxiliary Services, SUNY New Paltz, Real Food and Local Food Initiatives SUNY New Paltz inventories and evaluates the amount of real food served by campus dining services, defined by the national Real Food Challenge as food which truly nourishes producers, consumers, communities and the earth. It is a food system from seed to plate that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability. The campus is currently making its next food service provider contract, which will include sustainable and local food recommendations and goals. Contact: Lisa Mitten, Campus Sustainability Coordinator, SUNY New Paltz, ORGANIC FARMING ORGANIC FARMING Alfred State s Center for Organic and Sustainable Agriculture (COSA) The innovative COSA initiative features an organic dairy herd, where management-intensive grazing and a robotic milking system are key aspects of students education in dairy herd management and animal health. Alfred State is one of very few higher education institutions in the United States with both conventional and organic dairy operations, and is unique in that undergraduate students have an opportunity to learn management of both through hands-on instruction. The crop and pasture land in COSA s College Farm facility has been certified organic by the Northeast Organic Farming Association of New York. Contact: Dr. Philip D. Schroeder, Alfred State, (607) , Aquaponics: Fish & Salad Together This is a cooperative effort between fisheries & aquaculture students and plant science students to integrate fish and their wastes with plant production. Tilapia are grown in 300-gallon tanks in closed recirculation and fed a low-protein diet. Green leafy lettuce and herbs are grown in nutrient film troughs using the water from the tilapia. The tilapia and lettuce are then harvested and sold to the campus and outside restaurants, making this a successful farm-totable project on the SUNY Cobleskill campus. Contact: John Foster, SUNY Cobleskill, (518) , Culture of Warm Water Fishes The warm water program at SUNY Cobleskill focuses on the culture of walleye, tilapia and other cichlids, prawns, red-clawed crayfish, and baitfish. A 3,000- gallon tropical hatchery with over 40 aquaria and larger grow-out tanks are used for production experiments. Four earthen ponds are used for seasonal culture, and four covered ponds are used for seasonal or duo-culture. Contact: John Foster, SUNY Cobleskill, (518) , Organic Production Programs in organic growing at Cornell research methods to improve all aspects of organic production and meet consumer 8
11 demand, from soil health to seed availability, plant breeding to crop production, and dairy health to farm management. Website: Contact: Dr. Anu Rangarajan, Cornell University, (607) , New Plant Varieties for Organic Production Plant breeders in Cornell s College of Agriculture and Life Sciences are developing disease- and insect-resistant varieties for organic production systems. Contacts: Dr. Mark Sorrels, Cornell University, (607) , Dr. Michael Mazourek, Cornell University, (607) , Dr. Margaret Smith, Cornell University, (607) , Dr. Martha Mutschler-Chu, Cornell University, (607) , Brewing-related Crops The Farm Brewery Act is increasing demand for New York-grown hops and malting barley. State funds have been used to establish a research hop yard for cultivar evaluation and pest- and disease-management experiments, and the evaluation and cultivation of malting barley varieties for New York s growing conditions is underway. Contact: Dr. Mark Sorrels, Cornell University, (607) , Cornell Small Farms Program Our mission is to foster the sustainability of diverse, thriving small farms that contribute to food security, healthy rural communities, and the environment. We do this by encouraging small farms-focused research and extension programs and fostering collaboration in support of small farms. Website: Contact: (607) or Extended Season for Berry Production Protective high or low growing tunnels can extend the growing season in many crops and allow the cultivation of tender crops, including berries, in colder climates. Cornell researchers are breeding berry varieties for high tunnel production as well as refining practices for these specialized growing environments. Contact: Dr. Courtney Weber, Cornell University- New York State Agricultural Experiment Station, (315) , or Dr. Marvin Pritts, Cornell University, (607) , Farm to Fork SUNY Delhi s auxiliary service provider, the College Association at Delhi, Inc. (CADI), is purchasing beef, yogurt, cheese, apples, and sausage from local providers and working with a local food distributor to increase purchases within 250 miles of Delhi to include cheese, dairy, and produce. CADI hosted the Delhi Farmers Market on campus, allowing students and employees to purchase and enjoy local products and meet farmers and producers. CADI has also begun donating organic waste to local farms. Contact: Delmar Crim, Executive Director, College Association at Delhi, Inc., (607) , Field-to-Fork Recognizing New York State s focus on the agriculture industry and recent State support for the local yogurt, beer, and wine sectors, Morrisville is poised to support these efforts. The college recently realigned its academic programs to create a new School of Agriculture, Sustainability, Business and 9
12 Entrepreneurship, as well as added a culinary degree program to continue to align our academic offerings with the needs of local producers and restaurants to further our Field-to-Fork footprint. Contact: Kerry Beadle, Morrisville State College, (315) , Controlled Environmental Agriculture: Aquaponics and Energy Morrisville State College has created a Controlled Environment Agricultural (CEA) system featuring hydroponics, aquaculture, and native algae-cultures to evaluate the potential of year-round production of locally grown food, including fish, lettuce, tomatoes, herbs, and strawberries. Aquaponics has the potential to reduce costs and environmental impact. Contact: Laurie Trotta, Morrisville State College, (315) , SUNY New Paltz Organic Campus Garden The campus organic garden is currently operated by the student group Students for Sustainable Agriculture in collaboration with the campus Facilities Department. There are plans to expand the garden, explore ways to better incorporate campus-grown food into campus food service, and to create more direct links between curricula and the garden to enhance its uses and create coursework to maximize educational value and productivity of the campus garden. Contact: Lisa Mitten, Campus Sustainability Coordinator, SUNY New Paltz, Farm-to-Table Program at SUNY Potsdam This program was initiated in 2002 by SUNY Potsdam s auxiliary service provider to support and promote local farmers and producers throughout New York State by purchasing fresh, locally grown produce, maple syrup, and honey at a fair price. This program has become North Country Grown Cooperative. Website: Contact: Pat Gray, Director of Dining Services, SUNY Potsdam, Slow Food Club at Schenectady County Community College The Slow Food Club at SCCC is all about good, clean, and fair food. Good meaning food that tastes good; clean meaning food that was not treated with pesticides, hormones, and antibiotics; and fair meaning the people who harvested the food were treated and paid fairly and that the livestock was also treated fairly. The club supports sustainable farming. They have shared recipes in College publications, delivered cooking demonstrations at Schenectady Greenmarket, raised money for the Thousand Gardens campaign in Africa, and hosted information tables on campus to educate the campus community about their mission. Contact: Rocco Verrigni, Professor of Culinary Arts/Slow Food Club Advisor, Schenectady County Community College, From Sea to Table Stony Brook University s Blue Ocean Institute s From Sea to Table Sustainable Seafood Program helps consumers, chefs, retailers, and medical communities discover the connection between human health, a healthy ocean, fishing, and seafood. Contact: Blue Ocean Institute, Stony Brook University School of Marine and Atmospheric Sciences, (631) , 10
13 VITICULTURE Global Wine Marketing A SUNY Collaborative Online International Learning (COIL) project will connect SUNY Cobleskill students with a professor and his students from Kecskemét College s Horticulture School in Kecskemét, Hungary, as part of a course on each country s history of viticulture, winemaking techniques, wine distribution, and marketing strategies, with an overview of the global wine industry. Contact: Dr. Diane Dobry, SUNY Cobleskill, (518) , Enology and Viticulture Major Cornell is providing a new talent pool for the wine industry through the undergraduate Enology and Viticulture Major launched in Graduates get a strong background in scientific critical thinking and hands-on practice in wine making and grape growing. Website: Contact: Andrea Elmore, Cornell University, (607) , Cornell Enology Extension Laboratory This program keeps New York s wine workforce ahead of the curve through comprehensive support to the grape and wine industries. In addition to an evolving roster of workshops and meetings tailored to industry needs, the program s New York State Wine Analytical Lab provides expert troubleshooting and chemical analysis of juice, wine, cider, and spirits. Website: Contact: Chris Gerling, Cornell University-New York State Agricultural Experiment Station, (315) , VITICULTURE Accelerating Grape Cultivar Improvement via Phenotyping Centers and Next Generation Markers This long-term, coordinated agricultural project will accelerate grape cultivar improvement by providing cutting-edge molecular marker technologies, rigorous centralized phenotyping, and molecular breeding support. The project is funded by the U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture Specialty Crop Research Initiative (SCRI). Contact: Dr. Bruce Reisch, Cornell University, Finger Lakes Community College Viticulture Center A design has been approved for the college s new viticulture center at the Cornell Agriculture and Food Technology Park on Pre- Emption Road in Geneva, adjacent to Cornell s New York State Agricultural Experiment Station. Construction is expected to begin in January with the center slated to open in August of The center will include a winery, wine-making lab, grape-crushing pad, rooms for storing and aging wine, classroom space, and a teaching vineyard. Contact: The Technology Farm, (315) , Finger Lakes Community College Viticulture and Wine Technology (A.A.S. degree) This program is designed to provide students with the knowledge and training necessary to pursue a career in viticulture, vineyard management, winery operations, tasting room management, and wine sales. Building on FLCC s well-known and established Environmental Conservation and Horticulture programs, this degree also includes an emphasis on 11
14 sustainability, ensuring that the environmental issues so very important in the region will be addressed. habitat. The College at Brockport worked with the DEC to design and implement sedge/grass wetland restoration on about nine acres of lowland adjacent to the creek. Tilling, planting, seeding, and weedcontrol activities began in Contact: Dr. Douglas Wilcox, The College at Brockport, (585) , Viticulture Enology Science and Technology Alliance (VESTA) Niagara County Community College is one of many two-year schools participating in a VESTA partnership. VESTA is a National Science Foundation-funded partnership between the Missouri State University system, two-year schools throughout America, state agriculture agencies, vineyards, and wineries for education in grape growing and winemaking. Website: Contact: Lydia Ulatowski, Campus Director, Niagara County Community College, RESEARCH The Center for Advanced Sensors and Environmental Systems at Binghamton University Biochemical sensors have emerged as a dynamic technique for qualitative and quantitative determination of different analyses that are important to many areas of environmental, clinical, agricultural, food, or military investigations. The center brings together a multidisciplinary team with skills in sensors, sensor systems, and environmental technologies. Contact: Director Omowunmi (Wunmi) Sadik, Binghamton University, (607) , Wetland Restoration on Former Agricultural Lands The NYS Department of Environmental Conservation purchased agricultural lands along West Creek, a tributary to Braddock Bay of Lake Ontario, to convert the land to upland grassland RESEARCH Conesus Lake Watershed Project Mitigation of soil and nutrient loss from watersheds in agriculture continues to be a major issue in the Finger Lakes Region of New York State. There is a demonstrated loss of nutrients and soil from the land and the effects this may be having on downstream environments. The local agricultural agencies, with cooperation and participation of local farmers, founded the Conesus Lake Watershed Group (CLWG) to focus attention on watershed issues important to farmers and to coordinate and foster collaboration between academic researchers, governing bodies, and the agricultural community. Website: index.htm Contact: Dr. Joseph Makarewicz, Project Director, The College at Brockport, Growing Food Connections Is a major research and training initiative that seeks to strengthen local and regional food systems by building the capacity of local governments to reconnect farmers with underserved consumers. The project is funded by a $3.96 million grant from USDA s National Institute of Food and Agriculture (NIFA) program, which emphasizes increasing food security in vulnerable areas, strengthening the sustainability and economic resilience of rural communities, and supporting farms engaged in local and regional food systems that use sustainable practices. Contact: Dr. Samina Raja, Associate Professor Department of Urban and Regional Planning, University at Buffalo, 12
15 The Great Lakes Center (GLC) at SUNY Buffalo State This research center provides expertise in the assessment, monitoring, and management of natural resources in the Great Lakes and their watershed. The center also hosts the Western NY PRISM (Partnership for Regional Invasive Species Management) office, which coordinates the detection, monitoring, and management of forest, agricultural, and aquatic invasive species in Western New York. Contact: Director Alexander Karatayev, Buffalo State, (716) , Developing an Eastern Broccoli Industry Led by a Department of Agriculture (USDA) National Institute of Food and Agriculture Specialty Crop Research Initiative (SCRI,) Cornell is leading an effort to establish a broccoli industry in the eastern United States. The project team includes researchers from several universities, private companies, and the USDA, as well as commercial participants in the production, distribution, and marketing business. The goal is to create a year-round supply of quality, eastern-grown broccoli that will be welcomed in east coast markets. Contact: Dr. Thomas Björkman, Cornell University, The Food Dignity Project This is an action research initiative focused on engaging food-insecure communities and universities in building sustainable community food systems. The project is funded by the U.S. Department of Agriculture, and Food Research Initiative (AFRI). Contact: Scott Peters, Cornell University, Energy Conservation, Urban Gardens, and Heavy Metal Exposure Mitigation Urban agriculture has spread markedly and has been found to reduce energy use in food systems, among other ecological benefits. Unfortunately, many cities face heavy metal (HM) and other contamination problems that may stymie urban farming. To address this, a pilot study hosted by SUNY New Paltz, SUNY-ESF and SUNY Cobleskill was granted funding as part of the SUNY Energy Smart Campus Collaboration Awards to determine the feasibility of using basic field techniques for determining soil quality and HM contamination potential. The study involves comparisons of results from urban gardeners, college students, and expert analyses. The project will be conducted in community gardens located in Brooklyn, Syracuse, and Troy, whose communities will benefit by learning scientific field methods and receiving soil lab results. Contact: S A Engel-Di Mauro; SUNY New Paltz, Great Lakes Fish Monitoring and Surveillance Program The U.S. Environmental Protection Agency awarded a $6.5 million, five-year grant in 2011 to continue its partnership with SUNY Oswego and SUNY Fredonia to conduct the program, which is part of the Great Lakes Restoration Initiative. The study uses fish as biomonitors of the health of the Great Lakes ecosystem. It will improve understanding of how pollutants affect the fishery and help evaluate the success of efforts to clean up sources of pollutants. Website: php/campusupdate/story/lake_grant Contact: James J. Pagano, Director Environmental Research Center, SUNY Oswego, (315) , 13
16 Stony Brook University Incubator at Calverton Owned and operated by Stony Brook University, the 24,000-square-foot incubator at Calverton reflects the traditional strengths of the East End of Long Island and focuses on nurturing the development of new agriculture, aquaculture, and environmental technologies. Contact: Monique Gablenz, Manager, Stony Brook University, (631) , Agricultural Consumer Science Center The Agricultural Consumer Science Center at the Stony Brook University Incubator at Calverton provides regional wine and food producers and local entrepreneurs access to state-of-the-art shared processing areas and access to collaborating researchers, scientists, and professionals of Stony Brook University, Cornell, Brookhaven National Laboratory, and the NYS Small Business Development Center to help guide and advise from concept to commercialization. Contact: Monique Gablenz, Manager, Stony Brook University, (631) , BIO-ENERGY New York State Bio-Energy Learning Collaborative Funded through NYSUNY 2020, The NYS Bio-energy Learning Collaborative (NYSBLC) brings the power of SUNY Cobleskill, SUNY Delhi, and Morrisville State College together to develop three commercial-scale, one megawatt anaerobic biodigesters at each campus, resulting in energy production, waste reduction for the BIO-ENERGY expanding dairy industry, and training academic and applied expertise for a scalable waste-reduction energy-producing initiative. The project will help create an economical avenue to dispose of regional agricultural residuals, including cow, horse and other livestock manure, and helps regional farms cost-effectively expand operations, including increasing capacity to handle waste from animals by supporting the expansion of Combined Animal Feeding Operations (CAFO) operations. The project includes partnerships with yogurt producers Chobani and Fage; food processor Beech- Nut; local fast food restaurants, including McDonald s and Burger King; Drainmasters; Price Chopper; Kraft Foods; MorningStar Dairy/Ultra Dairy; Freisland-Campania; Martin Growers; and regional agricultural communities, including dairy farms, feedlots, vegetable growers, apple growers, and other agri-businesses for feedstock supply. Contact: Carol Bishop, SUNY Delhi, (607) , Woody Biomass from New York s Forests The amount of woody biomass that can be produced sustainably from New York s natural forests is being assessed at both regional and statewide levels for use for renewable heat, power, and biofuels. SUNY Delhi and SUNY-ESF are collaborating to assess the biomass production potential of willow biomass crops in the Catskill region of New York. Shrub willows are being developed as an alternative, perennial energy crop for marginal agricultural land. Ongoing trials are examining the impact of applying different organic waste streams on willow biomass yields and which shrub willow clones are the most suitable for large-scale production in the region. SUNY-ESF is using new varieties of willows to stabilize wastebeds around Onondaga Lake near Syracuse. Contact: Dr. Neil Ringler, Vice Provost for Research, SUNY-ESF (315) , 14
17 Renewable Energy and Sustainability Center Farmingdale s three newly installed turbines, located near silos that reflect the college s agricultural origins, are expected to contribute about 7.2 kw to the campus electric grid. Other components of Farmingdale s green technology efforts, managed by the School of Engineering Technology s Renewable Energy and Sustainability Center (RESC), include the first accredited Solar Energy Center in the Northeast, a sustainable garden managed by the Department of Horticulture, and a commercial/industrial demonstration site in Lupton Hall. RESC will focus on workforce training (over 150 technicians have been trained) and applied research in solar, wind, geothermal, alternative fuel vehicles, and smart grid technology. Contact: Kathryn S. Coley, Farmingdale State College, (631) , Renewable Energy Training Center (RETC) The RETC provides technical certificate courses. Course curricula are based upon employer-identified needs. The RETC has developed course work in areas of small wind turbines, solar photovoltaic energy, solar hot water, micro hydroelectric energy, geothermal heat pumps, and biofuels resources and systems. Whenever possible the center makes use of the campus s many renewable-energy facilities. Contact: Dr. Ben Ballard, Morrisville State College, (315) , or Dr. Phil Hofmeyer, Morrisville State College, (315) , Biodiesel Processor and Biodiesel Feedstock Morrisville was able to use its on-campus controlled environment agriculture complex to evaluate the production of on-farm lipid oil from algae. Students have a true living laboratory in which to study. Contact: Dr. Ben Ballard, Morrisville State College, (315) , GREENING OUR CAMPUSES Micro Hydroelectric Energy A micro-hydroelectric system has been installed on the Morrisville campus to demonstrate the technology and utilization of an often overlooked renewable energy resource. The college engages in an ongoing project to evaluate potential micro hydroelectricity sites in Madison County. Contact: Dr. Phil Hofmeyer, Morrisville State College, (315) , SUNY New Paltz Biomass Replacement Boiler Project Campus heat is provided by three main boilers at the central plant. One of the boilers is nearing the end of its useful life and the campus is considering purchasing a dual-fired biomass boiler, replacing the existing natural gas fired boiler. Research is currently underway about the viability of biomass boiler system, with consideration of engineering and the availability of a sufficient supply of a fuel at a reasonable cost. Ideally, the use of natural gas could be phased out while the college identifies supplies of biomass and establishes relationships with suppliers of the material. The college s use of such material could also bolster local agricultural development benefitting the rural economy and affirming positive relationships between the college and area farmers. Contact: Brian Pine, Energy Management Coordinator, SUNY New Paltz, GREENING OUR CAMPUSES Shredder Operation Alfred State s innovative shredding operation removes 75 tons of cardboard and paper from the college s waste stream annually. This material is then used for animal bedding at the College Farm and saves the college more than 15
18 $12,000 annually in bedding and shredding costs. Contact: Julian Dautremont-Smith, Alfred State, (607) , Photovoltaic Installations at the National Arboretum In partnership with the U.S. Department of Agriculture, Alfred State students and faculty have designed and installed two photovoltaic installations for the National Arboretum in Washington, D.C. A third installation is underway. Contact: Craig Clark, Alfred State, (607) , Farmingdale State College Bioswales Horticulture students taking advantage of a campus road-improvement project got their hands dirty planting bioswales environmentally friendly runoff drainage systems along the campus ring road. The month-long project was a result of Horticulture Department Chair Michael Veracka s commitment to bringing the real world to the classroom. Working with the natural landscape underscores Farmingdale s commitment to sustainable land practices, enabling natural and built systems to work together. Contact: Kathryn S. Coley, Farmingdale State College, (631) , national program that facilitates the expansion of environmental education and research and to improve environmental performance on college campuses. This plan identifies and documents several agriculture-related initiatives on campus, including the biomass boiler-replacement project, the organic garden, the farmers market, local food procurement, research, and conferences. Contact: Lisa Mitten, Campus Sustainability Coordinator, SUNY New Paltz, SUNY New Paltz Campus Composting SUNY New Paltz facilities operations composts landscaping waste on campus, including tree branches, weeds, and leaves. A food-scrap composting operation was also initiated at Hasbrouck Dining Hall, the main dining facility, in Kitchen scraps collected by Hasbrouck employees are composted at the Town of New Paltz Recycling Center, and the compost is distributed back to the community and campus for agricultural uses. Starting in the fall 2013 semester, composting is being expanded to other dining facilities on campus. Contact: Steve Deutsch, Campus Auxiliary Services, SUNY New Paltz, SUNY New Paltz Campus Sustainability Plan In 2008, SUNY New Paltz became a signatory to the American College and University Presidents Climate Commitment, a 16
19 inside back cover The STaTe UniverSiTy of new york office of federal relations State University Plaza albany, ny
20 LAND-GRANT REBORN SUNY was born out of a commitment to opportunity and access, and designed to meet diverse needs across a vast geographic and cultural landscape. We reflect both the land-grant mission reborn and a distinctly New York impatience with the status quo. Throughout our history, we ve shown a willingness to throw open doors, embrace new thinking, and commit to brighter ideals. PARTNERSHIPS SUNY campuses are home to many centers and institutes that specialize in a wide array of policy issues and fields of research. In addition to our unique partnership between Brookhaven National Laboratory and Stony Brook University, our Small Business Development Centers across the state, and our five New York State Centers of Excellence, our campuses have countless units focused on agriculture and life science issues, including but certainly not limited to: Alfred State s Center for Organic and Sustainable Agriculture and Center for Renewable Energy Binghamton s Center of Excellence in Small Scale Systems Integration and Packaging Canton s Center for Renewable Energy and Sustainable Technologies Cortland s Center for Environmental and Outdoor Education Delhi s Center for Excellence in Watershed Applications and Technology-enhanced Economic Revitalization ESF s Randolph G. Pack Environmental Institute Monroe Community College s Agriculture and Life Sciences Institute Morrisville s Horticulture Institute, Equine Institute, and Nelson Farms Agricultural Incubator Suffolk Community College s Culinary Arts and Hospitality Center Produced by the State University Office of Federal Relations , A COMPREHENSIVE SYSTEM University Centers and Doctoral Degree Granting Institutions Offering every level of study and research. Undergraduate teaching, research and advanced graduate and professional studies are top priorities for the University Centers and Doctoral Degree Granting Institutions. All campuses are research institutions and offer bachelor s, master s and doctoral degrees through a broad range of academic programs. Undergraduate research and honors programs provide students with opportunities to interact one-on-one with renowned national and international faculty. University Colleges Nationally recognized undergraduate degree programs. University Colleges are leaders in undergraduate instruction and provide bachelor s and master s degrees in liberal arts and sciences and professional disciplines. These campuses are mostly situated in small cities and towns. Student success is the primary focus as evidenced by faculty and staff interactions through honors programs, independent study opportunities, research and study abroad. Technology Colleges A range of disciplines. Extraordinary possibilities. Cutting-edge, hands-on training for in-demand careers is the focus of Technology Colleges. Over 300 academic programs are available through certificate programs, associate, bachelor s and master s degrees in technical, as well as traditional, disciplines. Excellent campus support services, investments in the latest equipment, and stateof-the-art facilities complement the classroom instruction. Internships and on-the-job training provide students with hands-on experience that is sought after by employers. Community Colleges A quality start for a successful future. As leaders in higher education in New York State and throughout the nation community colleges respond to the educational needs of all people and their local, state and global communities. SUNY s 30 Community Colleges provide access to higher education by offering certificate programs and associate degrees, as well as transfer and career services. Many of the community colleges also offer on-campus living. Students benefit from smaller classes, flexible course scheduling and afford able career exploration.