The year 2014 was the start of an extraordinary new chapter in the 47-year Land O’Lakes-University of Minnesota partnership: a $25 million, ten-year investment in U of M people and programs that help Land O’Lakes meet business needs and develop new talent. What's the impact? Watch this video to learn more about how this partnership benefits both institutions.

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Nine Minnesota high school students, from six different high schools, shared their ideas for ending hunger at the World Food Prize’s Global Youth Institute in Des Moines, Iowa, October 19-21.  

Land O’Lakes a sponsor

The students, who joined 200 of their peers from around the world, were finalists at the Minnesota Youth Institute competition... Read more

In June, Katie Atkins, ’19, who is majoring in management information systems and finance, was one of four U of M students to travel to South Africa and Tanzania to learn more about hunger, agriculture, and sustainability through the Land O’Lakes’ Global Food Challenge Emerging Leaders program.

Atkins gained important new perspectives on her trip: “My morning cup of coffee is now met... Read more

Audrey Sebastian, ’19, a mechanical engineering major, traveled to South Africa and Tanzania in June with the Land O’Lakes’ Global Food Challenge Emerging Leaders program to learn more about hunger, agriculture, and sustainability. During the year-long program, program participants work with Land O’Lakes to find new ways to feed the world using fewer resources.

In Tanzania, Sebastian... Read more

The Minnesota Youth Institute World Food Prize competition drew 150 Minnesota high school students to the U’s St. Paul campus on May 15. Land O’Lakes helps to sponsor the competition. Five times as many students as in the past were able to attend this year’s event, according to Mohamed Yakub, Minnesota Youth Institute coordinator.

The competition

Competing... Read more

Kenta Nakatsuka, a Land O’Lakes Scholarship recipient, grew up helping his parents cultivate vegetables and rice. But his interest in food really developed in the kitchen. “I love eating,” he says. “I would sit beside my mother and cut vegetables and learn how to make things.”

At first, Nakatsuka, who grew up in in Okayama, Japan, wanted to become a chef, but instead turned to science... Read more