1. Why Americans Waste So Much Food

    Jul 21, 2016

    Even though American consumers throw away about 80 billion pounds of food a year, only about half of them are aware that food waste is a problem. Even more, researchers have identified that most people perceive benefits to throwing food away, some of which have only limited basis in fact. A study published today in PLOS ONE is just the second peer-reviewed large-scale consumer survey about food waste and is the first in the U.S. to identify patterns regarding how Americans form attitudes on food waste. The results provide the data required to develop targeted efforts to reduce the amount of food that U.S. consumers toss into the garbage each year, said study co-author Brian Roe, the McCormick Professor of Agricultural Marketing and Policy in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University. Read more...

  2. Local Foods Week

    Jul 15, 2016

    From Adams to Wayne County, join thousands of Ohioans from across the state in a celebration of local foods, August 7-13, 2016. Ohio State University Extension educators are working with communities to showcase their local food producers through special events and educational programs. Read more...

  3. We Need Your Help!

    Jul 12, 2016

    Ohio State University Extension, Family and Consumer Sciences, is conducting an anonymous survey to learn more about your choices of fruits and vegetables and where you buy them. The survey takes less than 10 minutes to complete and your answers will help design a new campaign so that people like you can have better health through healthy eating. Your answers to questions on this survey will be combined with others across Ohio. We only need one response per family. Visit and take the survey today.

  4. Can We Empower Children?

    Jul 12, 2016

    Building fun in nutrition education can help kids understand the importance of making better food choices. The July-August issue of the Ohio State University Alumni magazine explores hunger issues in Ohio and throughout the United States. One program making a difference is Family and Consumer Sciences' SNAP-Ed, a nutrition and obesity-prevention program that serves low-income populations in 78 of Ohio's 88 counties. Franklin County Program Assistants Lindsey Blum and Brooke Moeller help kids understand the importance of what they eat through a nutrition education class at Columbus' Linden STEM Academy. Read more...

  5. Dining with Diabetes: Beyond the Kitchen

    Jul 5, 2016

    Do you, or a loved one, suffer from diabetes? Educators and researchers at Ohio State University Extension, Family and Consumer Sciences, have developed a self-paced online course to help participants learn, share and chat with health professionals about managing diabetes. Participants can expect to learn how important blood sugar and carbohydrates are for managing diabetes; how fats and sodium affect a healthy diet; the role vitamins, minerals and fiber play in a healthy diet, and how to make healthy food choices when eating out and grocery shopping. Sign up is easy and free. For details, visit

  6. Bruce McPheron Accepts Provost Appointment

    Jun 3, 2016

    After a national search, Ohio State University President Michael V. Drake has named Bruce A. McPheron executive vice president and provost, effective immediately. McPheron previously served as interim provost and, for three years, vice president for agricultural administration and dean of the College of Food, Agricultural, and Environmental Sciences. As Ohio State’s chief academic officer, he will oversee and help to advance the educational mission of one of the nation’s largest and most comprehensive universities.

  7. 2016 OSU CARES Seed Grants

    May 24, 2016

    The OSU CARES program recently announced its 2016 Seed Grant recipients and several Family and Consumer Sciences members were on teams that were awarded seed grants. The grants, announced during the May 3 Patterson Lecture and Outreach and Engagement Forum, provide up to $25,000 per team to seed new or expanded partnerships. In total, 17 OSU Extension faculty and staff were among teams from five Ohio State colleges and two institutes/VP units; and 10 community partners were involved in the 2016 seed grants. Congratulations to all grant recipients including FCS’s Jim Bates, Brian Butler and Patrice Powers-Barker. A brief description of each grant project and team is available at

  8. FDA Announces Changes to Food Labels

    May 20, 2016

    The FDA recently announced new label requirements for the manufacture’s nutrition facts label. The new labels will list added sugar, calories and better serving size information. The revised nutrition facts label for packaged foods will reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will also make it easier for consumers to make better informed food choices.

  9. Lonnie King Appointed Acting Dean of CFAES

    May 10, 2016

    Dr. Lonnie J. King has been appointed as acting dean and vice president for agricultural administration for the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University. He will assume the roles presently held by Ronald L. Hendrick, who will leave Ohio State in June to become dean of the College of Agriculture and Natural Resources at Michigan State University. King will serve in this capacity while Bruce McPheron serves as interim provost for the university.

  10. Best Practices for Retaining Nutrient and Phytonutrient Levels in Local Produce

    May 5, 2016

    Few farmers' market consumers are aware of how to retain optimal nutritional quality of produce following purchase. FCS Field Specialists Dan Remley, Pike County, and Linnette Goard (emeritus), Medina County, plus Program Director Robin Ralston, Research Assistant Morgan Orr, and Associate Professor Christopher Taylor evaluated and developed educational materials intended to inform market consumers about best practices for storing, preserving and consuming local produce to maximize nutrients and phytonutrients.