When we talk about food at SUNY Cobleskill, we mean more than what is on your plate. As the “food campus,” a SUNY Cobleskill education spans the entire food system, from research and production to food communication and policy. Farm to table is just the start.
Our commitment to supporting food systems improves the present, and innovates for the future. Across disciplines students and faculty engage in pursuits with the potential to improve our world and access to food. As phases of the food system interact, SUNY Cobleskill is present each step of the way.
From our beginnings as pioneers of agricultural education to our present as leaders in programs integrally linked to food systems, the College’s work with food continues across a diverse range of academic programs. This interdisciplinary perspective creates specialized research opportunities throughout subject areas.
At the same time, initiatives branching out from the Institute for Rural Vitality at SUNY Cobleskill make the College’s resources available to members of our area communities. The College launched the Carriage House Café and General Store in September, 2018, establishing a hub for local food producers to market campus and area-produced food and food products. The business is also a resource for student-workers, who manage the day-to-day store operation.
The Institute for Rural Vitality further supports food makers and producers, including the Center for Agricultural Development & Entrepreneurship (CADE) Farm & Food Business Incubator clients, and those marketing products through “Schoharie Fresh” Online Farmers’ Market. Independent businesses operating at the College, such as AXI, that connect local producers to large-scale buyers in the state, reap the benefits of the Institute for Rural Vitality’s collaborative, think-tank culture. At all levels, our dedication to food guides, motivates, and defines us. As the “food campus,” SUNY Cobleskill is growing, sustaining, and renewing its legacy.
Feature photo of The Carriage House Café and General Store before its grand opening in September, 2018. Taken by Mohamed Baligh ’12.