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The Center for Environmental Farming Systems (CEFS)

 

 

 

CEFS develops and promotes just and equitable food and farming systems that conserve natural resources, strengthen communities, improve health outcomes, and provide economic opportunities in North Carolina and beyond.

 

 

 

Impact Profiles

Cary Rivard

Cary Rivard: Rooted at CEFS, Trained for National Impact

More Impact Profiles→

 

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FoodCorps NC Service Members

Sustainable Agriculture Internship Program Assistant

 

Workshops

Small Ruminant Integrated Gastrointestinal Parasite Control and FAMACHA, March 11&12

Vegetable Grafting, March 20

 

Programs and Initiatives

NC Choices

NC Growing Together

Food Youth Initiative

Community Food Strategies

Amazing Grazing

CEFS in the News

March 2, 2015: "Shopping Local Helps Companies Support Each Other," by Virginia Bridges, The News and Observer

December 10, 2014: "Meet the the CowVac, an Innovative Way to Protect Cattle from Horn Flies," by Joel Grossman, Entomology Today

December 7, 2014: "Female Butchers are Slicing Through the Meat World's Glass Ceiling," audio segment by Leoneda Inge on NPR's All Things Considered

More Recent News→

 

From CEFS' E-Newsletter

CEFS Developing New Initiative to Confront Structural Racism and Food Inequity

CEFS Receives Over $2.5 Million in Competitive Grant Funding to Support Sustainable Agriculture Research and Education

CEFS' Community Food Strategies Initiative Working to Support, Coordinate Statewide Food Systems Work

E-Newsletter Archive→

About CEFS

CEFS is a partnership of North Carolina State University (NCSU), North Carolina Agricultural & Technical State University, (NC A&T), and the North Carolina Department of Agriculture and Consumer Services (NCDA&CS).

Founded in 1994, CEFS is dedicated to sustainable agriculture research, extension and education. Our goals are to

  • provide new economic opportunities in rural and urban communities,

  • develop technologies that promote a cleaner and healthier environment,

  • educate the next generation of farmers, consumers, and scientists, and

  • engage all citizens in the food system.