Annual organic ag endowment gifted from Clif Bar2 min read
EMERYVILLE, CALIF. — Clif Bar & Co. has announced that it will gift a $1 million endowment to the University of Wisconsin-Madison to more the examine and progression of organic agriculture. The endowment will specifically help the do the job of Erin Silva, PhD, a professor at the university’s Higher education of Agriculture and Everyday living Sciences and specialist in natural agricultural analysis. A matching prospect for endowed professorships from UW-Madison alumni John and Tashia Morgridge will improve the reward to $2 million.
“Public/personal collaborations are vital to push innovation in agriculture,” reported Kate VandenBosch, dean of UW-Madison CALS. “Funding from Clif Bar offers the flexibility for a gifted, inventive professor like Dr. Silva to prolong her operate to bigger audiences. This generous present will enable Erin to boost the quantity of farmers she is effective with and improve the range of latest pupils who can master much more deeply about organic agriculture.”
Because 2015, Clif Bar has been producing yearly endowment presents to land-grant institutions in an effort and hard work to extend natural and organic agriculture investigate. The UW-Madison also acquired the initially Clif Bar grant, awarded to concentration particularly on organic and natural corn breeding.
Much more than 80% of the ingredients applied in Clif Bar items are organic and natural or certified sustainable, according to the business, and due to the fact 2003 Clif Bar has purchased more than 1 billion lbs of organic and natural ingredients.
“Clif Bar has been dedicated to investing in organic for almost 20 many years because we identify the benefits for persons, communities and the earth,” claimed Sarah Beaubien, senior director of sustainability influence at Clif Bar. “With agricultural analysis acquiring significantly less than 1% of public funding, this endowment program is supposed to fund the finest and brightest minds to assistance push the organics marketplace forward and meet up with the growing consumer demand from customers for natural and organic foodstuff.”