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Posts tagged: Local and Regional Foods

Pavilions, Food Hubs and Community Kitchens – Designing for Local Food Systems

Uptown Market

The pavilion, and the farmers market that uses it, is creating business opportunity and serving as a community resource. The planned site was originally a railroad station and inspired the design that mimics a train station to fit the historic character of the town.

Today, we celebrated National Farmers Market Week at Uptown Market in Greenwood, South Carolina, highlighting USDA support for the local food sector in South Carolina and across the country. Uptown Market Manager, Stephanie Turner, and Greenwood Mayor Welborn Adams joined us in thanking the farmers and vendors, and recognizing the great benefits their market has brought to the local community.  The Uptown Market is a special place for USDA’s Agricultural Marketing Service (AMS), with a special connection to my program and work we do.

In 2013, AMS Architect, Fidel Delgado, got involved in providing technical assistance for the design and development of the new Uptown Market pavilion.  We worked with city officials, businesses leaders and local farmers to understand the community needs for the farmers market. The planned site was originally a railroad station and inspired the design that mimics a train station to fit the historic character of the town.  From our visit today, it is clear this market is creating business opportunity and serving as a community resource. Read more »

Celebrate National Farmers Market Week by Supporting Local Producers

Gene Thornton with his produce at Ag Heritage Park

Gene Thornton is a sixth-generation farmer who sells fresh, organic produce at The Market at Ag Heritage Park each week during market season.

It’s a simple sign that has a pretty easy request, “Buy Fresh. Buy Local.”

It’s one that Gene Thornton hangs at his market stand each week at The Market at Ag Heritage Park on the Auburn University campus in Alabama. During market season, the sixth-generation farmer travels more than 40 miles from his small, organic farm in Roanoke to Auburn each week of market season. But he says the drive from Sneaky Crow Farm is worth it. Read more »

Building Businesses & Helping Communities – Celebrating the Fruits of Farmers Markets

Farmers Markets: Building Businesses & Helping Communities infographic

Farmers Markets: Building Businesses & Helping Communities highlights results from the 2015 Farmers Market Managers Survey. The full report of the data will be released later this year. (Click to view larger.)

National Farmers Market Week is the perfect time to reflect on the evolution we’ve witnessed in our nation’s local and regional food systems, and to celebrate the results of the public and private partnerships that have made success possible.

The local food sector represents more than $12 billion dollars per year in sales, according to industry estimates.  That’s a lot of economic growth and opportunity for American producers and businesses.  And, in the newly-released results of the 2015 survey of nearly 1,400 farmers market managers, we are able to see the direct benefits these markets provide to businesses and communities across the country. Read more »

Students from Every State and Territory Show Off Local Pride with MyPlate-Inspired Meals at the 5th Annual Kids’ “State Dinner”

Chef hats for each of the winners at the 2016 Kids’ State Dinner

Chef hats for each of the winners at the 2016 Kids’ “State Dinner.” (Official White House Photo by David Lienemann)

At the Center for Nutrition Policy and Promotion, we are excited about using local foods and flavors to create healthy and delicious plates. Through our MyPlate, MyState initiative, we are working to connect American families with the foods grown in their communities – raising awareness that all healthy foods and flavors have a place on MyPlate.  As part of that initiative it was my privilege to attend the 5th annual Kids’ “State Dinner” last month, when the winners of the 2016 Healthy Lunchtime Challenge, were honored for their MyPlate-inspired recipes.  For the first time this year’s contest, in which young chefs ages 8-12 from across the country create healthy recipes and show off their food know-how, included an emphasis on local and regional foods through MyPlate, MyState.

It was thrilling to see such creative approaches to amplifying local and regional foods. The winners truly captured the agricultural, historical, and cultural significance of their communities through food. I had the pleasure of meeting many amazing young chefs in attendance, including 11-year-old Abhijith from Missouri, who incorporated local catfish into his recipe, and 12-year-old Grace from West Virginia, who picked the vegetables in her dish from a community garden. Read more »

Understanding the USDA Organic Label

Understanding the USDA Organic Label

Understanding the USDA Organic Label

Amidst nutrition facts, ingredient lists, and dietary claims on food packages, “organic” might appear as one more piece of information to decipher when shopping for products.  Understanding what the organic label means can help shoppers make informed purchasing choices.

Organic is a labeling term found on products that have been produced using cultural, biological, and mechanical practices that support the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. The National Organic Program – part of USDA’s Agricultural Marketing Service – enforces the organic regulations, ensuring the integrity of the USDA Organic Seal. Read more »

A Moment in Time Look at Organic Retail Prices

Organic "dinosaur" kale grown at Ground Stew Farms in San Martin, Monterey County, CA

AMS plays an integral role by providing organic data, standards, and other resources to small producers and consumers across the country.

Consumers can find certified organic products at most grocery stores and demand for organic products continues to increase, with U.S. retail sales valued at more than $43 billion in 2015.  Organic products are grown, raised and produced by over 31,000 certified operations, and many of those operations receive higher prices, or premiums, for their products.

Recently, USDA’s Economic Research Service (ERS) issued a report entitled Changes in Retail Organic Price Premiums from 2004 to 2010.  The report highlights the retail price premium charged for organic foods compared to conventional products.  For the report, ERS used a virtual shopping basket of 17 products and data collected from Nielsen scanners to calculate the organic prices and how they changed from 2004-2010. Read more »