Nutrition

Food box program helps families eat more nutritious meals, while giving rural farms and retailers a healthier economic base.

By Jessica Roth, intern, WSU Tri-Cities

RICHLAND, Wash. – WSU Tri-Cities recently launched an initiative to combat the growing need for food availability and improve population health and wellbeing on campus.

By Marcia Hill Gossard, College of Veterinary Medicine

PULLMAN, Wash. – A Washington State University-led research team found households in rural Africa that vaccinate their cattle for East Coast fever increased their income and spent the additional money on food and education. Researchers also found that when fewer cattle died from the fever, girls were more likely to attend secondary school.

By Steve Nakata, Administrative Services

PULLMAN, Wash. – The sunlight was all but gone as Alice Ma and other volunteers stepped out of their cars into the hot, humid air of rural Haiti. They had just flown from the United States, driven for hours deep into the countryside and now faced a two-mile hike in the dark to reach the remote mountain village of Timo.

By Corrie Wilder, Murrow College of Communication

PULLMAN, Wash. – Washington State University research has found that the biological motivation to forage for food has implications for healthy eating interventions.

By Steve Nakata, Administrative Services

PULLMAN, Wash. – Dining Services at Washington State University has partnered with the federal Supplemental Nutrition Assistance Program (SNAP) to make fresh foods more accessible for qualified low-income students and families at The Market.

By Steve Nakata, Student Affairs

PULLMAN, Wash. – Following two years of planning, learning and polishing his cooking skills, Washington State University chef Jason Butcherite has received executive chef certification from the American Culinary Federation.