COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES
September 4, 2020
OUR VISION: Ohioans have the knowledge and resources they need to actively engage in creating conditions in which they thrive.
OUR MISSION: We create opportunities for people to explore how science-based knowledge can improve social, economic and environmental conditions.
Leadership Notes
Thoughts from the Director
Labor Day is upon us and I know we are all looking forward to a well-deserved, long weekend. I hope you will step away from the computer and turn off your phones (I go off the grid until Tuesday beginning at noon today).
As we implement return to offices/campuses plans, it’s important to know that the university has established a COVID-19 Work Related Accommodations Process to ensure that faculty, staff, and graduate students have the necessary resources to work as safely as possible.
The university has developed a data dashboard that will be updated weekly to inform the public about test results and other information about the university’s COVID-19 status.
As with the beginning of most school years, we have and will continue to see an increase in the number of electronic “phishing” attempts on students, faculty, and staff alike.
Community Development professionals recently completed a rural economic development innovation plan for the Buckeye Hills (Noble, Monroe, Perry, Morgan, Washington, Hocking, Athens, and Meigs) region in southeast Ohio.
Faculty and staff can use several Ohio State resources relating to wellness, such as the following: Human Resources Keep Well, Chief Wellness Officer Health and Wellness, Your Plan For Health, and Employee Assistance Program.
Patrice Powers-Barker, Kathy Tutt and Shannon Carter will be teaching a virtual series on Mindful Wellness on Fridays in Sept. from 10-11am. beginning 9/11.