Food Smart Colorado is a collection of information about food, nutrition, health, food safety, and various recipes and how-to’s that has been developed over many years by Extension faculty, staff, and students at Colorado State University.

  • Colorado State University Extension is an equal opportunity provider. | Colorado State University does not discriminate on the basis of disability and is committed to providing reasonable accommodations. | CSU’s Office of Engagement and Extension ensures meaningful access and equal opportunities to participate to individuals whose first language is not English. Col.st/ll0t3

Current members of our team include :

Marisa Bunning

Work Title: Professor and Extension Specialist – Food Safety
Favorite Food: Okra – fried, pickled, or in gumbo!
A bit about Marisa: After a long and meandering journey around the world, I realized I wanted to focus on the importance of food safety and quality and food’s role in connecting us to past generations as well as our current environment. Click here for my faculty bio.

Jessica Clifford, MS, RDN

Work Title: Extension Specialist – Nutrition
Favorite Food: Home-grown garden tomatoes
A bit about Jessica: Jessica provides nutrition education outreach across the state to help Coloradans make healthy choices and lead a healthy lifestyle. Aside from her work, Jessica enjoys any outdoor adventures, traveling, and cooking.

Anne Kozil, MS, RDN

Work Title: Extension Specialist – Nutrition
Favorite Food: A hearty salad
A bit about Anne: Anne joined the Extension team after years of working in clinical dietetics and nutrition counseling. She uses her medical and nutrition science background to provide nutrition education and outreach to Coloradans with a focus on disease prevention, management and healthy living.

Rebecca Kuhnel

Work Title: Extension Specialist – Digital Outreach Communication
Favorite Food: Raspberries
A bit about Rebecca: Rebecca previously worked in public health, in the consumer and retail food safety program, to help reduce the risk of foodborne illness. She loves growing food and made the transition from public health to working at a small local farm where she learned the in’s and out’s of local agriculture and food production.