Institute for Sustainable Agricultural, Food, and Environmental Science (SAFES)
An interdisciplinary, science-to-practice platform to study landscape-level challenges
The Institute for Sustainable Agricultural, Food, and Environmental Science (SAFES) establishes a novel environment for accelerating solutions to persistently "wicked" landscape-level challenges centered on agriculture, food, and the environment. The science of agricultural sustainability underpins the mission of SAFES and provides a comprehensive approach to the complexity of challenges which integrates natural and social sciences with technological advancements, human behavior, economics, and policy.
SAFES integrates agriculturally and environmentally related disciplines to develop holistic approaches for tackling "wicked" challenges.
SAFES trains the next generation of researchers, educators, practitioners, and policymakers in integrating information from across domains and using science-based data for decision making.
SAFES shortens the distance between science and practice by actively connecting biophysical scientists with sociologists, communication scientists and educators. This work is led by the Agriculture and Environment Center through a shared discovery engagement process.
Latest News
November 17, 2022
'Water, Water, Everywhere!' event set for Dec. 3 at Pasto Agricultural Museum
The public is invited to attend “Water, Water, Everywhere!” — an event taking place at 10 a.m. Saturday, Dec. 3, at the Pasto Agricultural Museum. Registration is free.
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November 7, 2022
Fighting fire with fire: Study gauges public perception of prescribed burns
Setting planned, controlled fires — or prescribed burns — on landscapes can reduce wildfire risks and support habitat restoration, but to be successful these policies also require public support. A new study may fill in gaps in understanding public perception toward prescribed burns in the U.S. Mid-Atlantic, where these fires are increasingly used, according to scientists.
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November 3, 2022
Growing Impact' podcast probes world of cellular agriculture, meat production
The latest episode of the "Growing Impact" podcast features Josephine Wee, an assistant professor of food science in the Penn State College of Agricultural Sciences. She is a food scientist with expertise in mycology and fungal biology. Her work involves the study of mushrooms, yeast and mold. On the podcast, Wee discusses her work with cellular agriculture and explains how lab-grown meat may be a better alternative to large-scale commercial meat production. Her seed grant project is titled “Development of Innovative Materials and Technology for Cellular Agriculture.”
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October 31, 2022
Celebrating 10 Years: Volunteers Impact - Greening the Lower Susquehanna
For 10 years volunteers have been partnering with the Penn State Agriculture and Environment Center, Penn State Extension, and other conservation organizations in Dauphin, Lebanon, and Lancaster Counties through a program called Greening the Lower Susquehanna. This program provides opportunities for individuals, families, and groups to spend a few hours planting trees, performing maintenance on past tree plantings, cleaning up litter, weeding rain gardens, live staking stream banks, or other practices that help improve the health of local waterways.
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