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College of Food, Agricultural, and Environmental Sciences

CFAES

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  1. FABE Faculty Meeting

    https://fabe.osu.edu/node/10184

    219 Friday, February 10, 2023- 2:00pm to 4:00pm ...

  2. Soil is a Key Component to Gardening Success

    https://greene.osu.edu/news/soil-key-component-gardening-success

    For more information click here To Register: go.osu.edu/soilandgardening ...

  3. Camp Counselor Training

    https://greene.osu.edu/events/camp-counselor-training-17

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  4. Gr. Co. Teen Leadership Council Mtg.

    https://greene.osu.edu/events/gr-co-teen-leadership-council-mtg

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  5. Beef DNA Samples Due to OSF

    https://greene.osu.edu/events/beef-dna-samples-due-osf

    For more information:  https://www.ohiocattle.org/Media/OHCattle/Docs/dna-sample-collection-ins... MUST BE RECEIVED at the Ohio State Fair by JANUARY 15, 2023. THIS IS NOT A POSTMARK DATE! Submit ONE envelope PER ANIMAL ...

  6. OFMA Jr. Fair Conference

    https://greene.osu.edu/events/ofma-jr-fair-conference

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  7. Camp Counselor Training

    https://greene.osu.edu/events/camp-counselor-training-16

    ...

  8. Upcoming 4-H Volunteer Trainings

    https://greene.osu.edu/news/upcoming-4-h-volunteer-trainings

    Just a friendly reminder that all 4-H volunteers need to attend a training each year.  These start tonight! January 5 – Volunteer Training, 6:00 PM January 17 – Volunteer Training, 6:00 PM February 15 – New Volunteer Training, 6:00 PM February 23 – Clover ...

  9. About one-third of the food Americans buy is wasted

    https://fcs.osu.edu/news/about-one-third-food-americans-buy-wasted

    U.S. consumers waste a lot of food year-round – about  one-third of all purchased food. That’s  equivalent to  1,250 calories per person per day, or US$1,500 worth of groceries for a four-person household each year, an estimate that doesn’t include recent ...

  10. Sustainability of the Food Supply Chain

    https://fabe.osu.edu/courses/fabeng-340001

    FABENG 3400.01 Sustainability of the food supply chain depends on the efficiency of transforming raw food materials into consumer food products. This course introduces key operations in each sector of the supply chain along with sustainability parameters, ...

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