Cornell Cooperative Extension and Foodlink are dedicated to strengthening families and communities in the Finger Lakes. We are part of a statewide initiative called Eat Smart New York. The Finger Lakes Eat Smart New York region includes Cayuga, Chemung, Livingston, Monroe, Ontario, Schuyler, Seneca, Steuben, Tompkins, Wayne and Yates counties. Our team is made up of 21 educators with experience in nutrition, public health, health education and gardening. Individuals who qualify for and/or receive benefits through the Supplemental Nutrition Assistance Program (SNAP) may participate in our free events.
We support families eligible for SNAP to eat more fruits and vegetables, drink fewer sweetened beverages and practice healthy lifestyles. We do this through free workshops, food demonstrations, cooking classes, grocery store tours and community events. We also support families and other community partners to build and sustain edible gardens, farmers markets and school wellness committees.
Our team of nutrition educators works closely with collaborators to reach and engage SNAP participants with quality programming. We rely on such key collaborators as Department of Social Services, food pantries and soup kitchens, community health centers, schools, farmers’ markets and grocery stores to assist us. Educators are located in the following offices:
Cornell Cooperative Extension of Cayuga County (315) 255-1183
Cornell Cooperative Extension of Chemung County (607) 734-4453
Cornell Cooperative Extension of Monroe County (585) 753-2550
Cornell Cooperative Extension of Tompkins County (607) 272-2292
Cornell Cooperative Extension of Steuben County (607) 664-2300
Cornell Cooperative Extension of Wayne County (315) 331-8415
Foodlink (585) 328-3380
Cornell Cooperative Extension of Wayne County, 1581 Route 88 North, Newark, New York, 14513
Get to Know Our Team
At the Yates County Workforce in Penn Yan, Christina, was surprised by how much fat was in two slices of pepperoni pizza. She exclaimed, “Seven teaspoons -- WOW! We would have less fat on the pizza if we used vegetable toppings instead of the greasy meat.”