USDA is making an effort to transform the workplace so that all customers are provided the opportunity for success and the numbers show the department is making progress.
The Farm Service Agency (FSA) announced this week that it has significantly reduced the number of civil rights complaints in fiscal year 2010 to the lowest level in the agency’s history, while increasing the number of loans and dollars obligated to programs dedicated to minority and women farmers for fiscal year 2011.
“The loan numbers reflect the significant progress we have made in the effort to equally serve all eligible applicants for FSA program support,” said FSA Administrator Bruce Nelson. Read more »
As Agriculture Secretary Vilsack said today during a national media call, Congress must now take action on an important part of President Obama’s jobs agenda: new trade agreements with Colombia, Panama and South Korea and trade adjustment assistance to help train workers for the 21st century economy. When approved, these agreements will clear the way for new American exports around the world, help create jobs and provide new income opportunities for our nation’s agricultural producers, small businesses, and rural communities.
What these three agreements come down to is opportunity. For American agriculture, passage of these agreements means over $2.3 billion in additional exports, supporting nearly 20,000 jobs here at home. Read more »
People’s Garden committee member Rhonda Tyndall (left) shows DSU nutritionists Donna Brown and Carol Giesecke exactly which veggies and herbs will be ready for use in their upcoming cooking demonstration.
Providing healthy produce to needy families is one of many goals of USDA’s People’s Garden Initiative. But ensuring that those who receive the food know delicious ways to enjoy it is also important. Read more »
We face multiple risks every day as resource managers. We are pretty good at intuitively understanding the likelihoods of different hazards, the uncertainties around them, and their potential impacts on the resources we value, and we use this understanding in our resource management decisions. But the risks we manage are rapidly changing with the climate. Sustainability can no longer presume stationarity. To sustain the benefits of our forests and grasslands, our risk management approach itself must adapt to changing means and extremes. We may have to become even better at the techniques and principles of risk management. Our experience and intuition will only take us so far in a rapidly changing world.
Risk can be defined as exposure to a chance of loss. Losses can be ecological, social, or economic, expressed in absolute terms or in a sense of failure to reach a goal or a desired condition. The link between exposure and loss is vulnerability, shaped by the likelihood and magnitude of hazards (stressors) and by the sensitivity of resources to stressors and its capacity to cope with and recover from stress. Understanding exposures, vulnerabilities, and losses and taking actions to reduce losses within the limits of financial and organizational capacities is the discipline of risk management. Risk management can allow us to capture opportunities as well as reduce or avoid losses. A stressor event – fire, epidemic, flood, landslide – can create opportunities for transition to more resilient conditions, for retreat from high exposure zones, or for learning to avoid similar losses in other places. Read more »
Toda la nacion esta celebrando el mes de la Hispanidad, enfatizando un sin numero de logros y contribuciones realizadas por los Hispano-Americanos en una diversicad de industrias, incluyendo la agricultura. Read more »
I didn’t know there was a museum devoted to southern food until our regional administrator, Bill Ludwig, was notified that he had been selected to receive their inaugural Humanitarian Award for Public Service. The Southern Food & Beverage Museum is appropriately located in New Orleans, where food is definitely an art form!
Southwest Regional Administrator Bill Ludwig holds the inaugural Humanitarian Award for Public Service, which was presented to him by Liz Williams, president and director of the Southern Food & Beverage Museum in New Orleans, La.
When I asked museum president and director Liz Williams about the inspiration for the award, she said, “We wanted to create an award that reflects that public service and being a humanitarian can work hand in hand. We wanted a person who had long service, who was doing good, and who was doing that good just because, and not to get recognition. We considered others, but Bill rose to the top.” Read more »