Students in the SAFS Major

Student 4

  • develop a solid foundation in the agricultural sciences, including biological, physical, social, and economic aspects
  • discover the relationships between sustainable agriculture and the food system
  • learn how to manage agricultural systems while sustaining our natural resources
  • examine ethical issues in agricultural and food systems using critical thinking

Major in Sustainable Agriculture and Food Systems

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Tom Morin and Adam Crete examine Japanese Millet and Sudex (Sorghum-Sudan) hybrid, as a cover crop and possible emergency forage crop for dairy farmers.

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Genetic diversity is beautiful! New honeydew melon varieties being evaluated at UNH show a rainbow of colors.

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Students learn about diversified marketing strategies that help keep farms viable. Farms in New Hampshire market their products through farmers' markets, farm stands and Community Supported Agriculture (CSA) models as well as to retailers and other farm stands.

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Entrepreneurial activities, including agri-tourism on farms are an important way to supplement income, market products at the farm and engage the local community.

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Undergraduate student research assistants sample cantaloupes that are being grown as part of an experiment to evaluate varieties for New Hampshire's short growing season.

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CREAM stands for Cooperative Real Education in Agriculture Management. In it's 14th year, this experiential course engages students in food production, dairy cattle management and care, as well as team building and business skills.

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Teaching and research activities focus on exploring and investigating sustainable agricultural practices. Here, a student examines a black mulch film made from biodegradable plastic.

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UNH Extension Specialists Cheryl Smith and Alan Eaton examine a farmers' crops for diseases and insects. Students benefit from this real-world experience in classes like Plant Pathology and Insect Pest Management.

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Students learn about what makes a good pumpkin variety and weigh in on varieties being developed at UNH.

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Graduate student Jacob Uretsky describes UNH-developed "snackseed" pumpkins. These produce hull-less seeds that make a tasty snack when brined and roasted.

Sustainable Agriculture and Food Systems Quiz