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Food Systems

Food and beverage production, processing and distribution require very large non-renewable energy and water inputs, and generate enormous amounts of waste – by-products, food loss, waste water, discarded food and food packaging. Food production today is now the largest user of natural resources – and it is estimated that just “getting food from the farm to our fork” accounts for 20 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and uses 80 percent of all freshwater consumed in the United States. GIS researchers are focusing on the development of high-promise technology and applied research with high potential to reduce costs in the area of food losses/waste, water and energy usage in the post-harvest industrial food System.

Areas of Expertise

  • Food waste assessments and reduction strategies
  • Reducing facility and operations energy & transportation costs
  • Converting waste and water usage/treatment losses into cost-neutral solutions or secondary revenues
  • Develop, demonstrate and validate new technologies into viable and scalable innovations/ tools for water and energy efficiency, and waste reduction across the food production and consumption sectors
  • Workforce training

Some of Our Partners

US DOL | US SBA | US DOC/EDA | Cornell University | NYS DEC

Applied Research Centers

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