U of A Professor Offers Agricultural Sustainability Expertise to French Leaders

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Marty Matlock, professor of biological and agricultural engineering, meets with France's National Academy of Agriculture to discuss the science of sustainable agriculture.

FAYETTEVILLE, Ark. – The University of Arkansas’ sustainability research program is enhancing its global reach through international dialogue.

Marty Matlock, director of the U of A Office for Sustainability and professor in the Department of Biological and Agricultural Engineering, recently led talks with the French ministries of agriculture and environment, members of the French National Assembly and Senate, several university groups, conservation organizations, sustainability think tanks and journalists to share ideas and methods for agricultural sustainability.

His presentations in Paris and Toulouse, France, were at the request of the U.S. State Department. Matlock, an internationally known expert in sustainability methods, focused his meetings on water resource management strategies in the United States, and the work of Field to Market and other agricultural sustainability initiatives being led by U of A faculty.

“Thanks to Dr. Matlock’s dedication and professionalism, we were able to have very constructive conversations with French government, university, and civil society organizations who are struggling with agricultural sustainability,” said David Salmon, agricultural counselor for the U.S. Embassy in Paris. “His positive, science-based message provided a constructive platform for engaging in the complex challenges we face.”

 “The impact of the University of Arkansas sustainability research program cannot be overstated” said Matlock. “The combined efforts of internationally renowned faculty like Drs. Greg Thoma, Jennie Popp, Jon Johnson, and Curt Rom have created a portfolio of internationally recognized programs that include agricultural life cycle assessment, supply chain sustainability strategies, economic decision support, and sustainable fruit and vegetable production methods. I had the opportunity to discuss this work with our colleagues in France.”