Nevada’s farmers face steep challenges. Extreme temperatures, scarce water and limited access to markets test the 3,100 farms that help supply fresh foods to Nevadans.
Local farmers also struggle to compete with large out-of-state producers, who offset long-distance transportation costs through economies of scale, keeping prices low for consumers. Yet, having a local supply of produce is important for the state’s food security, and consumers and restaurants alike are seeking more fruits and vegetables produced locally.
Thus, guided by its land-grant mission, 91·çÃùÄñ³ª is stepping up its research and outreach programs through its and units to help the state’s farmers boost the supply of fresh fruits, vegetables and staples for our 3 million residents.
“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.”
Tackling Nevada’s growing food insecurity
The importance of the University’s efforts to support local producers became even clearer during the pandemic, which exposed the fragility of regional food systems and left many Nevadans vulnerable to hunger. At its peak, nearly 30% of households in the state were food insecure, compared with 21% nationally, with underserved communities hit hardest.
However, food insecurity remains a pressing concern.
A May by Three Square, southern Nevada’s only food bank and the region’s largest hunger-relief organization, found that about one in seven residents is food insecure, and child hunger in the region has risen to 22% in 2025, up from 18% the year before. The findings echo concerns voiced at the 2025 annual conference among Nevada county officials, where local leaders named food insecurity a top priority.
The University has prioritized research that helps prepare producers for increasingly arid conditions and strengthens resilience and sustainability in Nevada’s agricultural systems, with support from its Experiment Station.
“Our researchers are developing innovative solutions to help Nevada producers stay competitive amid longer and more frequent dry spells,” said Chris Pritsos, the College’s associate dean of research and director of the Experiment Station. “From drought-tolerant crops to precision irrigation, our goal is to improve water conservation, help farmers maximize profits by using water more efficiently, and strengthen the resilience of our food systems.”
Advancing desert farming through advanced science and technology
Researchers in the College’s Department of Biochemistry, Molecular Biology & Biotechnology, led by Professor John Cushman, have recently identified several varieties of cactus pear that thrive in arid conditions and use water efficiently. The team is currently developing these varieties as drought-resistant fodder for sheep, goats and cattle.
In the Department of Agriculture, Veterinary & Rangeland Sciences, Associate Professor Melinda Yerka’s lab has recently unveiled 200 sorghum food and forage varieties that have been field-tested and are highly drought-tolerant, with some having record levels of protein and digestible starch. In the same department, Associate Professor Juan Solomon, working with Cushman and a multidisciplinary research team, has screened 368 teff varieties with promising traits, narrowing them to six that are highly adaptable to Nevada’s dry conditions and saline soils. These varieties could produce up to 60% more grain per acre than Dessi, the state’s typical commercial teff. Successful field trials could help farmers expand teff production as a water-efficient alternative to alfalfa, which consumes two to three times more water per season.
Other researchers, such as Associate Professor Robert Washington-Allen, are applying advanced remote sensing and data science technologies to provide farmers with web-based maps of agricultural resources, supported by Experiment Station’s statewide network, . These maps highlight the productivity of grazing land and farmland, as well as the location of groundwater. Information and innovations from the Experiment Station are shared with local farmers through Extension, as both units are part of the College. Together, they also collaborate to build a skilled agricultural workforce, addressing the decline of experienced producers and putting research into practice to strengthen Nevada’s food system.
Building a steady supply of farm workforce in Nevada
Higher startup costs, lack of workforce and fluctuating market prices make it difficult for emerging Nevada farmers to stay the course.
To help address these challenges, the , a program of the Experiment Station that supports small-to mid-sized farmers through training and outreach, launched learning and mentorship programs that build farmers’ capacity for sustainable production.
Nevada Farm Network: connecting farmers, sharing knowledge, reducing risk
At the center of the Desert Farming Initiative’s efforts to strengthen Nevada’s agricultural workforce is the , a grower-led initiative launched in 2024. More than 100 producers are already using its free online hub, which houses practical resources on soil health, water conservation and marketing, while fostering communication and mentorship among producers across the state.
“This is about farmers helping farmers,” said Jill Moe, director of the Desert Farming Initiative. “The network allows producers, especially up-and-coming farmers, to reduce management and financial risks by learning from each other’s strengths.”
That collaboration was on full display at the network’s third annual climate forum on water. Twenty-seven farmers and community members joined University faculty members, the state climatologist, and federal and private experts to trade ideas on production in one of the driest places in the country.
Thanks to funding from the U.S. Department of Agriculture, the Desert Farming Initiative can continue to maintain its networking platform and expand its resource offerings.
Training the next generation: Nevada Farm Apprenticeship Program
In 2023, the Desert Farming Initiative launched the , offering an intensive one-year training for Nevadans interested in operating small-scale farms.
Matt Catalano, who operates an urban mushroom farm in Reno, joined the program to learn how to expand his business. Alongside him, Jax Hart, an aspiring vegetable grower, sought hands-on experience and farm management skills. During its second year, the program hosted Monica Mori, an aspiring producer from Fallon, and Jesse Vazquez, a chef aiming to launch a farm-to-table restaurant.
By the end of the training, apprentices developed a wide range of skills and received certificates from the Nevada Labor Commissioner, making them eligible for programs and resources that provide startup funding for new agricultural businesses. The Desert Farming Initiative also offers apprentices the option to operate incubator farm space to further refine production practices and test markets.
With funding from the U.S. Department of Agriculture, the Desert Farming Initiative also oversees ’s Transition to Organic Partnership Program, which pairs new and transitioning farmers with seasoned organic producers in paid mentorships. The program helps participants build expertise so they can certify their farms and serve the growing demand for organic products in Nevada.
Empowering Nevada farmers and food entrepreneurs
Building on the foundation of hands-on training, Extension’s , and the continue to empower Nevada farmers and food entrepreneurs through specialized courses and certification tracks.
“Our program continues to evolve to help local producers integrate into Nevada’s food systems,” said Staci Emm, an Extension professor who directs Extension’s statewide agricultural and Tribal programs. “We are committed to building strong support systems that enable producers across the state to operate viable and sustainable businesses.”
In 2024–2025, these initiatives reached hundreds of participants. The Herds & Harvest Program, a farmer and rancher education and training initiative, welcomed 65 new producers. The Food Business Center, a federally funded program that builds business skills to help food entrepreneurs thrive, guided 171 participants in production, safety and market strategies. Meanwhile, the Meat Workforce Development Program, which provides training and certification in livestock harvesting and processing, certified 21 individuals in Poultry and Beef Hazard Analysis and Critical Control Points through hands-on training with the Extension Mobile Harvest Unit.
Managing risk: tools for Nevada farmers
Extension continues to build agricultural resilience by equipping producers with risk management tools through statewide conferences. In 2024–2025, the , , and , funded by the U.S. Department of Agriculture, engaged more than 350 participants. Each event focused on helping producers navigate key risks in production, markets, finances and personal well-being, providing practical strategies to strengthen decision-making, enhance business resilience and support sustainable growth across Nevada’s farming and food sectors.
Supporting Tribal agriculture: building capacity and resilience
Centuries of relocation to marginal lands and complex land ownership have made farming a constant challenge for Nevada’s 21 recognized Native American tribes.
In 2024, Extension’s reorganized, hiring a lead coordinator and launching a statewide Tribal Programs website to better serve communities.
Through the Tribal Extension Program, farmers received training on constructing hoop houses, integrating greens into their diets, restoring soil health and managing farm risks. That same year, Extension rolled out the Tribal Emergency Management, Cultural Harvest, and Entrepreneurship and Trade programs across all 28 reservations, bands, colonies and community councils to strengthen preparedness.
Extension continues to play a critical role in Tribal communities by expanding opportunities for members to identify, harvest and use traditional and medicinal plants.
In early 2025, the first workshop held on the Duck Valley Reservation engaged 55 Tribal members in harvesting and processing Fernleaf biscuitroot (doza or toza), a medicinal plant historically used by Tribal communities in Nevada.
Providing a centralized hub for post-harvest handling
Over the years, Extension has learned that supporting farmers begins with listening. When producers voiced concerns about the high costs of distribution, processing, marketing and packaging, Extension took note.
In 2024, through its , the team partnered with local farmers and the Small Agriculture Roundtables, a coalition of farmers, producers and food system advocates. A series of roundtables led to a plan to build the region’s first food hub to provide logistical support and make Nevada farmers more competitive in the fresh food market.
“Our farmers are mastering the art of growing produce in the area’s hot and dry weather,” said Sabina Malik, assistant professor and state specialist with Extension. “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.”
A $150,000 federal grant is funding the planning phase, which will map collection points, develop a community-informed business model, locations and marketing strategies.
Mapping healthy food access in Nevada
A common need recognized by the Southern Nevada Food Council meetings was the lack of awareness of the many food assistance programs in the region. For Nevadans, this lack of coordination meant missed opportunities to access a variety of healthy foods.
To address the problem, Extension launched a that produced the , a tool now tracking 24 categories of food assistance programs to reveal overlaps, close gaps and improve coordination across Nevada’s food system.
Growing fresh food indoors in southern Nevada
In a region where nearly 90% of leafy greens are imported, growing fresh produce locally requires ingenuity, technology and support.
As part of the solution, Extension launched the Urban Indoor Farm Project in 2024. The initiative grows nutrient-rich vegetables and culinary herbs for local food banks while training farmers to use indoor and high-tunnel systems as year-round solutions for the desert’s harsh conditions.
“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. “With today’s agricultural technology, living in a desert shouldn’t limit access to a steady, year-round supply of locally grown produce.”
The project is also turning research into viable businesses. Laird Sanders and Brian Ward, founders of Predictable Produce in Henderson, relied on Extension’s guidance to build affordable hydroponic towers, control LED lighting and optimize plant nutrients, all while cutting energy costs by nearly 40%.
Their 360-square-foot farm now produces about 200 pounds of leafy greens each month, supplying two local restaurants with specialty crops such as Japanese Mizuna mustard, spicy arugula and amaranth.
“Extension’s guidance has been a game-changer for us,” Sanders said. “We wouldn’t have been able to turn our idea into a working farm without their training and support. Next, we’re planning to expand our indoor towers and start supplying more local restaurants and food banks, bringing fresh greens to more people across southern Nevada.”
Funding is the limit to boosting Nevada’s small- to mid-sized farming
With more state and federal funding, as well as support from friends of the University, the University intends to expand its research and outreach activities to support local food production.
“Small-scale farmers are at the forefront of conservation, biodiversity and rural economic growth,” said Bill Payne, dean of the University’s College of Agriculture, Biotechnology & Natural Resources. “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.”
