COLUMBUS, Ohio – If you find yourself routinely throwing away groceries and leftovers the night before you check out of an Airbnb, you’re not alone: A new study values the food wasted by U.S. vacation renters at about $2 billion each year.
Based on survey results, researchers estimated that groceries, takeout and restaurant leftovers averaging $12 in value per night of short-term lodging remains uneaten. Though the analysis didn’t pinpoint how much remaining food landed in the trash, that was the most common outcome reported, along with taking food home or leaving it behind.
On average, the value of wasted food per trip amounted to about 5.1% of the nightly rental fee.
“The 5% figure is probably similar to tax rates on lodging in...
COLUMBUS, Ohio — Bird flu is nothing new. In fact, strains of this contagious disease have been around for centuries. But the highly pathogenic avian influenza A (H5N1) virus has spilled into U.S. cattle systems, including one in Ohio, putting experts on alert for the potential economic impact.
At The Ohio State University, a dedicated team of faculty experts is leading critical research that spans the molecular level to on-farm solutions, keeping the focus of their research on real-world solutions for farmers and growers affected by the virus.
Dr. Andy Bowman, professor of veterinary medicine at Ohio State, Cody Warren, assistant professor at Ohio State’s College of Veterinary Medicine and Scott Kenney, associate professor with the Center for Food Animal...
LONDON, Ohio — The 2025 Farm Science Review Hall of Fame honorees — Gary Jackson, Doug Jennings, and John Sites — were officially inducted June 10, in advance of this year’s FSR, which will be held at the Molly Caren Agricultural Center near London, Ohio on Sept. 16 – 18.
The FSR Hall of Fame recognizes individuals whose long-standing dedication and contributions have helped shape the success of the annual agricultural showcase hosted by The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES). Established in 1990, the FSR Hall of Fame honors individuals who have made significant, lasting contributions to the event since its inception in 1963.
This year’s honorees represent a combined legacy of more than 120...
COLUMBUS, Ohio — The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) has successfully concluded its participation in the Time and Change: The Ohio State Campaign, exceeding expectations and achieving transformational results in student support, research, and infrastructure.
Launched publicly in 2019, the campaign garnered support from nearly 29,000 CFAES donors—more than 9,300 of whom were alumni—and created 137 new endowments and 327 new current-use funds.
Thanks to this overwhelming support, the college enhanced student success, advanced scientific discovery, and expanded state-of-the-art facilities such as the Waterman Agricultural and Natural Resources Laboratory.
“This campaign has been a testament to the...
COLUMBUS, Ohio — Relentless rain and lingering chill have stalled the start of Ohio’s 2025 planting season, leaving many farmers scrambling to make up for lost time in fields that were too wet to work.
With corn planting at 72% as of June 2—still trailing the five-year average of 87%—Ohio farmers are racing against time and field conditions as they make crucial decisions about the 2025 growing season.
To help navigate this difficult start, researchers and educators with The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach arm, Ohio State University Extension, are stepping up efforts to provide timely, research-based guidance.
From crop selection and nutrient management to insurance options and long-...
COLUMBUS, Ohio — That jar of homemade jam or crunchy home-canned green beans might look delicious on the pantry shelf, but if it wasn’t preserved using tested, science-backed methods, it could pose serious health risks.
Improper food preservation techniques can lead to the growth of harmful pathogens, including Clostridium botulinum, the toxin that causes botulism, a potentially fatal illness. To help Ohioans preserve food safely this season, Ohio State University Extension is offering a suite of free webinars, hands-on pressure canner testing, and science-based resources across the state.
Kate Shumaker, an OSU Extension educator and registered dietitian, leads the statewide Extension Food Preservation Team. Together, the team provides trusted guidance to help families...
COLUMBUS, Ohio — Ticks are creeping into more corners of Ohio every year — and with them, the threat of serious illnesses.
Now, a new service from The Ohio State University is helping protect people and pets by identifying ticks and the diseases they carry.
Ohio State has launched the Buckeye Tick Test, a new pathogen testing service that offers comprehensive identification and disease screening for ticks found on humans and animals.
The Buckeye Tick Test, Ohio’s first service allowing residents to mail in ticks for analysis, is an interdisciplinary project led by Ohio State’s Infectious Diseases Institute (IDI) and Ohio State’s College of Veterinary Medicine (CVM). The lab is directed by Risa Pesapane, an associate professor with joint appointments...
COLUMBUS, Ohio – If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat.
The research helps explain differences in chili pepper pungency, or spiciness, by identifying three compounds in a range of pepper samples that chemical analysis predicted, and study participants on a tasting panel confirmed, are linked to lower heat intensity.
The findings have multiple potential applications: customized chili pepper breeding, a pain-relief alternative to capsaicin and, in homes with a range of culinary spice sensitivities, a new condiment to put in...
COLUMBUS, Ohio – Chris Zoller has been named assistant director of Agriculture and Natural Resources (ANR) for Ohio State University Extension in The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) effective May 12.
Zoller has served as interim assistant director of ANR since December 2023 and brings more than 32 years of experience with OSU Extension, having served as an Extension educator in Tuscarawas County since 1992. In that role, he conducted programming in farm management, succession planning, livestock production, farm financial management, forage and agronomic crop systems, and energy use on livestock farms.
In his new position, Zoller will provide leadership, administration, guidance, and vision for OSU Extension’s ANR...
COLUMBUS, Ohio –As Ohio celebrates In-Demand Jobs Week from May 5–9, Ohio State University Extension’s 4-H Career Cards exemplify how The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) is preparing youth for high-demand careers that support the state’s evolving workforce needs.
Ohio 4-H, the youth development arm of CFAES through OSU Extension, empowers young people with leadership, citizenship, and life skills across all 88 counties in Ohio.
Many of the careers highlighted—such as agricultural economists, food scientists, and precision ag specialists—connect directly to fields where Ohio employers are actively seeking qualified professionals. By introducing these pathways early, Ohio 4-H encourages youth...
