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FLI NEWS

Davis '15 Leads Real Food Challenge

The Real Food Challenge (RFC), a national sustainability project aiming to shift existing university food budgets away from industrial farms and towards local, fair, and humane food sources, has become the focal point of this summer for Stacey Davis '15. Interning for the Finger Lakes Institute under the direction of Community Outreach Coordinator Sarah Meyer, Davis works on the official Rea...  More >>

Interning for Community Development Center

While taking her sustainable community development (SCD) capstone last semester, Alex Vitulano '16 was sold on spending her summer in Geneva as a Finger Lakes Economic Development Intern. Majoring in environmental studies and double minoring in Spanish and sustainable community development, Vitulano is using the internship to expand her knowledge of developmental efforts by working on two local p...  More >>

Norrgard '15 Interns for FL-PRISM

With a passion for environmentalism and aquatic restoration, Haley Norrgard '15 recently completed a summer research internship with the Finger Lakes Partnership for Regional Invasive Species Management (FL-PRISM), a collaborative program designed to address the threat of invasive species. In her role, Norrgard was involved with supporting scientific professionals in early detection efforts of in...  More >>

Brooks '17 Interns at HWS Fribolin Farm

For the past month, Liam Brooks '17 has spent most of his time planting, watering, and weeding at HWS Fribolin Farm as an intern for the Finger Lakes Institute (FLI) Food Systems Program. Brooks' role on the farm involves assisting with preparations, seeding, and care of the 2015 plantings, such as tomatoes, tomatillos, garlic, herbs, pumpkins, kale, corn, squash, and beans. Additionally, he assi...  More >>

Three Accepted to FoodCorps

As staunch advocates of implementing more sustainable food practices and making healthy, locally grown food a priority, Stacey Davis '15, Mollie Kenerson '15 and Abbe Lentz '15 have worked relentlessly over the past four years to further the Colleges' commitment to sustainability and bring new initiatives to campus. Now, they'll work to create a more sustainable food system at the national level ...  More >>


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