Regional Food Hub Resource Guide. The guide is a collection of information, resources and background on everything needed to develop or participate in a regional food hub.
What can farmers and ranchers do if they’re interested in selling locally but don’t have the resources to run their own trucks, processing plants or marketing strategies? What can institutional buyers, –like schools, hospital and retailers — do to offer more local food to their customers? A regional food hub is one possible answer.
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Under Secretary Concannon speaks with members of the Chicago Summer Food Work Group. From left: Mark Haller (ISBE), Diane Doherty (IHC), Monsignor Michael Boland (Archdiocese of Chicago), Under Secretary Kevin Concannon (USDA).
During the school year, nearly 32 million children receive a free or reduced price lunch through the National School Lunch Program. During the summer months most schools – and school meal programs – close down, leaving children without an opportunity for nutritious meals each day.
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Earlier this month, Deputy Agriculture Secretary Kathleen Merrigan announced almost 300 Value Added Producer Grant recipients across the Nation. Each one of those recipients has a story, and a dream that, with help from USDA, will become reality. From producing pumpkin puree and gourmet cheese to expanding a caviar production operation in Idaho (Yes, Idaho), Rural Americans are using these matching grants to grow their businesses and bring high quality products to market.
Using funding provided through the USDA Value Added Producer Grant program, an Idaho producer will expand sales of gourmet caviar. Photo by Ashley Smith, Times-News staff photographer, used with permission.
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Today, in Chicago, I joined Secretary Vilsack as he met with leaders from Boeing, United Airlines and Honeywell, to talk about support for the development of biofuels to power our jets.
In the United States alone, passenger and cargo airlines spend about $50 billion on fuel each year. If just a fraction of those billions were used to purchase American-produced aviation biofuels, we provide the opportunity to create thousands of good-paying jobs in communities across the nation. Read more »
Chicago Public School students enjoying fresh peaches with “furry skin.”
Feeding thousands children a healthy lunch every day isn’t easy. But as Farm to School programs become an important way to build local economies and connect youth with their food source, some school districts are getting creative about improving the healthfulness, and local-ness, of their cafeteria. Read more »
Savory chicken, sweet and spicy baked beans, and glazed carrots were part of the new recipe served to students in Chicago schools.
One of USDA’s most important missions is providing healthy meals to school lunch programs across the country. In a unique partnership, the Agricultural Marketing Service (AMS) and Food and Nutrition Service (FNS) agencies teamed up with Rachael Ray’s Yum-o! non-profit organization, the Chicago Public Schools (CPS) system and Chartwells-Thompson Hospitality to create and serve a new healthy, tasty and exciting school lunch recipe.
To do this, Bob Bloomer of Chartwells-Thompson, the provider of meals in most of Chicago’s schools, worked with the Agricultural Marketing Service to acquire fresh, unprocessed chicken. After issuing a solicitation and competitive bids from domestic suppliers, the Agricultural Marketing Service awarded the first contract for two truckloads—that’s 80,000 pounds —of raw chicken leg quarters for shipment to Chicago’s schools.
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