EMERYVILLE, CALIF. — Clif Bar & Co. has introduced that it will present a $1 million endowment to the University of Wisconsin-Madison to more the research and improvement of natural agriculture. The endowment will exclusively assist the operate of Erin Silva, PhD, a professor at the university’s College of Agriculture and Existence Sciences and skilled in organic and natural agricultural exploration. A matching chance for endowed professorships from UW-Madison alumni John and Tashia Morgridge will maximize the reward to $2 million.
“Public/personal collaborations are essential to drive innovation in agriculture,” claimed Kate VandenBosch, dean of UW-Madison CALS. “Funding from Clif Bar delivers the versatility for a proficient, creative professor like Dr. Silva to extend her work to bigger audiences. This generous gift will permit Erin to improve the range of farmers she works with and mature the variety of present-day college students who can study more deeply about natural agriculture.”
Considering the fact that 2015, Clif Bar has been building once-a-year endowment items to land-grant institutions in an effort and hard work to develop natural and organic agriculture investigate. The UW-Madison also obtained the first Clif Bar grant, awarded to emphasis specially on organic and natural corn breeding.
Much more than 80% of the substances used in Clif Bar products are natural and organic or qualified sustainable, according to the firm, and considering the fact that 2003 Clif Bar has obtained extra than 1 billion lbs of natural and organic elements.
“Clif Bar has been dedicated to investing in natural and organic for virtually 20 many years mainly because we figure out the rewards for people today, communities and the earth,” explained Sarah Beaubien, senior director of sustainability effect at Clif Bar. “With agricultural analysis receiving a lot less than 1% of public funding, this endowment plan is meant to fund the very best and brightest minds to assist drive the organics business ahead and meet the increasing client desire for natural and organic meals.”