Nevada’s farmers face tough challenges, from extreme heat and scarce water to competition from out-of-state producers.
To help them adapt and strengthen the state’s food system, the University of Nevada, Reno is expanding its research and outreach through its Experiment Station and Extension programs.
“Our farmers are key to the state’s food resilience,” said Jake DeDecker, director of Extension and associate dean for engagement with the University’s College of Agriculture, Biotechnology & Natural Resources. “Each year, we dedicate resources to support them with tools and knowledge to grow more of what we eat right here at home and build a stronger, more resilient food system for the state.”
Food insecurity remains a significant concern in Nevada. A May analysis by Three Square found that one in seven southern Nevada residents is food insecure, with child hunger rising to 22% in 2025.
Researchers with the College’s Experiment Station are developing drought-tolerant crops and precision irrigation methods to help farmers use water efficiently. “Our researchers are developing innovative solutions to help Nevada producers stay competitive amid longer and more frequent dry spells,” said Chris Pritsos, associate dean of research and director of the Experiment Station.
Projects led by faculty such as John Cushman, Melinda Yerka, and Juan Solomon are identifying new cactus pear, sorghum, and teff varieties that thrive in dry, saline conditions and could improve yields while conserving water. Other researchers, including Robert Washington-Allen, are using remote sensing technology to map grazing lands and groundwater, offering farmers web-based tools to manage resources.
The Desert Farming Initiative, part of the Experiment Station, supports small- to mid-sized producers through training and mentorship. Its Nevada Farm Network connects more than 100 farmers statewide to share knowledge and reduce risks. “This is about farmers helping farmers,” said Jill Moe, director of the Desert Farming Initiative.
The Initiative’s Nevada Farm Apprenticeship Program offers one-year training and certification to help people start small-scale farms. Participants gain skills, business knowledge, and access to startup funding. The program also provides incubator farm space for hands-on practice.
Extension programs such as Herds & Harvest, the Meat Workforce Development Program, and the Food Business Center train farmers and food entrepreneurs in production, safety, and marketing. “Our program continues to evolve to help local producers integrate into Nevada’s food systems,” said Staci Emm, an Extension professor and statewide agricultural program director.
In 2024–2025, these programs trained hundreds across the state. The Herds & Harvest Program welcomed 65 producers, the Food Business Center guided 171 participants, and the Meat Workforce Development Program certified 21 individuals in livestock harvesting and processing.
Extension also supports Nevada’s Tribal farmers through training in soil health, hoop house construction, and emergency preparedness.
A recent workshop at the Duck Valley Reservation taught 55 Tribal members to harvest and process Fernleaf biscuitroot, a traditional medicinal plant.
Responding to producer feedback, Extension’s Healthy Food Systems Program is developing a food hub to reduce distribution and marketing costs for local farmers. “This initiative aims to ease the financial and time pressures small-scale growers face by helping with distribution, marketing, and packaging, so they can focus on what they do best: farming,” said Sabina Malik, assistant professor and state specialist with Extension. A $150,000 federal grant is funding the planning phase.
The University’s Food Access Landscape Assessment also led to the Healthy Food Access Map, which tracks 24 categories of food assistance programs to improve coordination statewide.
In southern Nevada, the Urban Indoor Farm Project trains farmers to grow vegetables year-round using indoor and high-tunnel systems. “Indoor farming offers a sustainable way to grow fresh vegetables in southern Nevada, especially as the population and demand for fresh food in the Las Vegas area continue to rise,” said Most Tahera Naznin, who leads the project.
Laird Sanders and Brian Ward of Predictable Produce in Henderson used Extension training to cut energy costs by nearly 40% while growing specialty greens for local restaurants. “Extension’s guidance has been a game-changer for us,” Sanders said.
Dean Bill Payne said the University plans to continue expanding its programs through state, federal, and community support. “Small-scale farmers are at the forefront of conservation, biodiversity, and rural economic growth,” Payne said. “They build more than farms; they build communities. The University will continue its mission to support these farmers and make Nevada greener, healthier, and more resilient for all its residents.”
