Soil moisture data sent by satellite, water contaminants detected in tiny parts per billion, policies that help prevent aquifer depletion — these are a few of the research outcomes that are helping to ensure we’ll have enough freshwater and food for our growing world. On Oct. 11, WFI Directors and Faculty Fellows presented these topics and more to a group of Nebraska congressional staff members interested to learn more about the University of Nebraska’s history of leadership, research and faculty expertise in issues of global importance related to water and food security. Welcome and introductory remarks were provided by UNL Chancellor Ronnie Green and Interim Vice President for University Affairs and Director of Federal Relations Matt Hammons.
Visiting guests included:
- Reyn Archer, Chief of Staff, Congressman Jeff Fortenberry, DC
- Sallie Atkins, Agriculture Director, Congressman Adrian Smith, Grand Island
- Shelly Blake, Deputy Chief of Staff, U.S. Senator Ben Sasse, Lincoln
- Nate Blum, District Representative, Congressman Jeff Fortenberry, Lincoln
- Ryan Broker, Outreach Coordinator, U.S. Senator Ben Sasse, Kearney
- Jessica Clowser, Legislative Assistant, U.S. Senator Deb Fischer, DC
- Neil Moseman, Agriculture & Energy Policy Director, U. S. Senator Deb Fischer, Omaha
- Matt Reynolds, Legislative Assistant, Congressman Adrian Smith, DC
- Heather Voorman, Legislative Assistant, Congressman Brad Ashford, DC
- Joel Wellum, Senior Legislative Correspondent, U.S. Senator Ben Sasse, DC
- Claire Wiebe, Legislative Correspondent, Congressman Brad Ashford, DC
- Ginger Willson, Agriculture Policy Director, U.S. Senator Ben Sasse, Lincoln
WFI Executive Director Peter McCornick also participated, along with nearly 30 NU leaders, deans and faculty. They answered questions and discussed how Nebraska resources and expertise are available to address agricultural challenges from Washington to Warsaw.
“Water is the number one challenge facing our world,” said McCornick. “How we use it effectively and efficiently to grow more food is the heart of our mission at the Water for Food Global Institute. We work with more than 80 faculty across all four campuses, as well as partners around the world, to develop innovations that support that mission.”