The food system covers how food is grown, processed and distributed, and carries through to how food waste is managed. All areas of the food system have local and global impacts on the economy, society and environment, including energy and water usage, jobs, pollutants generated by energy and chemical use, soil quality, and carbon dioxide emissions. Concerns about health, environmental impacts and costs are driving a growing interest in equitable access to affordable, healthy, and local food options and supporting local producers.
Access Local Food
Find a local community garden.
In March of 2018, CSU’s Natural Resource Ecology Lab completed a feasibility study on carbon sequestration for Boulder County. Phase II of the project proposes five-year small-scale farm and range-land studies to monitor how compost, cover crops, windbreaks, and other methods impact soil health and carbon sequestration.
What is Carbon Sequestration?
Carbon sequestration is a natural process that occurs when plants take CO2 out of the atmosphere and store it in the ground. Increased storage of carbon in the ground can assist in reducing CO2 concentrations in the atmosphere helping to combat climate change.
CSU’s research Natural Resource Ecology Lab will be testing agriculture fields, forests, and range-lands in Boulder County to determine the potential for carbon sequestration and the impact that Boulder County can have on mitigating climate change through these practices.