Measurement setup for direct pathogen detection on food. (Courtesy of Dr. Bryan Chin)
July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.
Keeping the food on America’s tables safe to eat is a major priority at USDA, where we are constantly working to find innovative ways to stay a step ahead of bacteria and other dangerous contaminants that can cause illness. Thanks in part to a grant from USDA’s National Institute of Food and Agriculture (NIFA), a research team led by Dr. Bryan Chin, director of the Auburn University Detection and Food Safety Center, has developed a cheap, portable and easy-to-use new screening tool to test fresh fruits and vegetables for the presence of bacteria that can cause foodborne illnesses.
Currently available screening methods for produce can be costly in terms of time, equipment, and expertise. The multidisciplinary research team of engineers, microbiologists, and genomicists based at Auburn University and the University of Georgia wanted to create a new method that could be used more broadly. Read more »
Gopher Tortoise. Photo by Dirk Stevenson of the Orianne Society.
Did you know the Forest Legacy Program is the only federal grant program focused on the permanent protection of important private forestland, conserving over 2.5 million acres to date?
This incentive-based and voluntary program managed by the U.S. Forest Service conserves working forests and environmental benefits for communities. It does this through land acquisition and conveyance to state management as well as through the establishment of conservation easements that allow families to maintain ownership of their land. Read more »
Columbia Heights Farmers Market shoppers enjoy locally-produced food. USDA’s Agricultural Marketing Service (AMS) grants are helping farmers markets implement creative programs to support local food producers and build healthy communities. Photo courtesy Mr T in DC.
Nutritional classes, purple beets, basil pesto and dark roast coffee – it’s not your father’s farmers market. The entire local food system is maturing and farmers markets are offering more and more community-focused services. Many farmers markets now give their customers a chance to learn about locally-produced foods, in addition to buying and consuming them.
USDA is a proud partner and supporter of local and regional food systems through our programs, grants and technical services. USDA’s Agricultural Marketing Service (AMS) grants are helping farmers markets implement creative programs to support local food producers and build healthy communities. One example of an AMS grant success story is Community Foodworks, which manages the Columbia Heights Farmers Market and six other markets across Washington, DC, and Northern Virginia. Read more »
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. The organic cost share programs make organic certification more affordable for producers and handlers across the country. USDA photo
The organic community needs more farmers, ranchers and handlers to produce everything from organic vegetables to organic grains to organic meats. Consumer demand for organic products continues to grow, with retail sales hitting over $39 billion in the United States in 2014 and over $75 billion worldwide.
USDA’s National Organic Program, part of USDA’s Agricultural Marketing Service (AMS), has overseen the organic sector since 2002. Since that time, the number of certified organic operations in the U.S. has increased to more than 21,700 — nearly a 300 percent increase. Read more »
Associate Deputy Administrator Melissa Bailey (center) with staff from our Fort Worth, Texas PACA division. Since implementation, over 3,700 claims worth more than $66 million have been resolved by our Perishable Agricultural Commodities Act (PACA) division, which helps protect the American produce industry.
At USDA’s Agricultural Marketing Service (AMS), our 4,000 employees work hard every day to support the country’s diverse agricultural operations. Whether it’s individual farmers or international businesses, we have a long tradition of collaborating, innovating, and evolving to keep American agriculture competitive in the global marketplace.
As part of Public Service Recognition Week, I would like to introduce you to some of our employees and tell you about the remarkable work they do each and every day. Read more »
The Murtillo Mazzo (Italian for the “Blueberry Bunch”) won second place in Michigan Department of Education’s 2015 Junior Chef Breakfast Competition with their locally inspired Grab ‘n Go Blueberry Oatmeal Sundaes. This competition was sponsored in part with funds from a 2013 USDA Team Nutrition Training Grant.
March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.
As the old proverb goes, “Give a man a fish, and he’ll eat for a day. Teach a man to fish, and you feed him for a lifetime.” Most educators live by this adage, agreeing that teaching a skill and educating pupils on the importance of that skill will “feed (them) for a lifetime.”
USDA agrees with this proverb. We believe that teaching children how to eat healthy, and educating them on the importance of proper nutrition, is crucial to the health and wellbeing of our next generation. And to demonstrate our support of healthy eating and nutrition education, USDA launched the Team Nutrition initiative more than two decades ago. Read more »