Research activities at the Food and Health Lab at Montana State University are supported by more than seven federally funded projects. Our areas of current research include the following:

Climate Effects on Tea Quality and Socio-Economic Responses (NSF CNH)Sustainable Socio-economic, Ecological, and Technological Scenarios for Achieving Global Climate Stabilization Through Negative CO2 Emission Policies (NSF EPSCoR)Climate Effects On The Culture And Ecology Of Sugar Maple (USGS NE Climate Center)Enhancing Dietary Quality through a Community-Based Food Intervention for FDPIR Participants on the Flathead Reservation (NIH INBRE)Montana Team Nutrition (USDA Team Nutrition)Building Long-Term Strategies for Student Involvement in Smarter Lunchroom Design (USDA BEN Center)Extension and Outreach Supporting Climate-Resilient Sustainable Agriculture in Montana (USDA Western SARE)Sustainable Socio-economic, Ecological, and Technological Scenarios for Achieving Global Climate Stabilization Through Negative CO2 Emission Policies (NSF EPSCoR)Examining, Optimizing, and Building Capacity for Montana's Local Beef to School Supply ChainPromoting Dietary Quality at FDPIR through a Fruit and Vegetable Intervention

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