As developing countries have been adopting Geographical Indications legislation (essentially an extension of applications of origin beyond wine and spirits) the literature has suggested broad benefits for producers and rural employment. Our work shows that the opportunities for these benefits are limited while in many cases any benefits will go to establiched land owners, not farm workers.
My research collaboration with Mark Rank has demonstrated that poverty in post-industrial society cuts across race, gender, age, and social class categories. Existing anti-poverty programs, however, are designed around assumptions based in an industrial society where poverty primarily affects specific groups. New York's communities will therefore require new approaches to deal with new realities.
We estimated the costs of reducing the noncontamination of cold smoked salmon with Listeria bacteria at a smoked fish plant. These costs first increase moderately for increases in noncontamination from current levels of noncontamination, but costs become prohibitively expensive to completely eliminate the incidence of contamination. These incremental costs at various levels of noncontamination can be compared to the health benefits of noncontamination to help establish social optimal levels of noncontamination.
Assisting the NYS Department of Environmental Conservation (DEC) in protecting, restoring, conserving, and sustaining the natural resources in the Hudson River Estuary through its Action Agenda.
My efforts with the New York State Integrated Pest Management (IPM) Program address the management and reduction of environmental, health and economic risks from pests and pest management techniques, including pesticides. My work encompasses pests of communities, schools, homes, municipal facilities, hospitals, parks, and all non-agricultural settings.
We have studied the family food decision-making system and developed a framework for studying family food decision-making and guiding education and action programs. This framework provides insight into the complexity and dynamics of the system. In this research, families and educators who work with families report the most difficult stage in the food decision-making process is moving from behavioral intention to actually implementing the behavior.
The Cooking Together for Family Meals program is a hands-on cooking program that focuses upon increasing use of vegetables by increasing familiarity and appreciation of vegetables.
This project will help the Muslim community and others doing "local" slaughter to do a better job of meeting modern animal welfare requirements during slaughter and help make acceptance of their customs easier in the US or in other countries without such a tradition of slaughter. The focus has been on designing a commercially viable small scale slaughter pen for sheep and goats, designing a halal slaughter knife and developing a poster in multiple languages describing humane/halal slaughter procedures.
With the publication of [Kay, David, James E. Pratt, Mildred E. Warner. Measuring the Role of Local Services with Hypothetical Extraction, Growth and Change, 38(3), 419-442. September 2007] we continue to make the case that traditional economic development approaches must be rethought to more centrally address the role of services in regional economic development, including services that are not export oriented.
Through training in new research methods, this project helps to improve the research environment at IFORD, a regional demographic training institute in Cameroon.