Sustainability News

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Soil microbes transform nutrients in the soil into a usable form for plants. A University of Kentucky College of Agriculture, Food and Environment researcher studied the effects climate change could have on these essential organisms.

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People involved in a wide variety of food venues in Lexington are enthusiastic about the increasing demand for local food, a University of Kentucky study found. Researchers behind the Fayette County Local Food Demand Assessment estimate that Lexington businesses in 2014 spent approximately $14 million on Kentucky food products—money that went directly to farmers—with growth likely to continue to $20 million to $24 million in sales by 2020.

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