The UW Dairy Innovation Hub has emerged as a critical nexus for Wisconsin agriculture, uniting the strengths of UW-Madison, UW-Platteville, and UW-River Falls.
By combining the assets of each campus, the initiative has created a unified front to modernize the state’s most iconic industry, says UW-Madison College of Agricultural and Life Sciences (CALS) Dean Glenda Gillaspy.
“One thing that has been spectacular is working together with the other two campuses… talking about the broader agriculture and education nexus within the state of Wisconsin,” she says.
This partnership is already yielding tangible innovations, from high-tech nutrient management to creative waste reduction. At UW-Platteville, faculty are transforming agricultural byproducts, like spoiled milk, into industrial tools, like 3D printing material. College of Business, Industry, Life Science and Agriculture (BILSA) Interim Dean Carrie Keller says it’s thanks to the interdisciplinary nature of the Dairy Innovation Hub.
Meanwhile, at UW-River Falls, College of Agriculture, Food, and Environmental Sciences (CAFES) Dean Michael Orth cites a focus on the consumer and the classroom, ensuring that students are prepared for the modern workforce.
“It has given a lot of our undergraduate students an opportunity to get involved in cutting-edge research,” Orth says, noting the development of affordable lactose-free ice cream as a prime example of student-led success.
Despite these achievements, the deans face an uphill climb as they head into a new state budget cycle following elections. With funding stagnant since the Hub’s inception in 2019, and inflation driving up the cost of doing business, the leaders are leaning on grassroots advocacy. UW-Platteville’s Pioneer Farm is hosting the Lafayette County Dairy Breakfast, and UW-Madison CALS is hosting public events across its 12 Agricultural Research Stations, to showcase the Hub’s value.
Their argument is backed by a powerful return on investment: the Hub’s researchers currently bring in more external grant funding than the state provides, explains Orth. By acting as what Keller says are “good stewards of place,” these three universities are ensuring that the future of Wisconsin dairy remains as resilient as its heritage.
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