This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.
What data have you opened to the world lately?
In a time of increased global challenges in food and agriculture, a shared approach is essential to developing solutions for us all. That’s why the Global Open Data for Agriculture and Nutrition (GODAN) remains determined to make agricultural and nutritional data available, accessible, and usable for unrestricted use worldwide. Read more »
As an entomologist, the notion of eating insects isn’t new to me. However, for most Americans, the thought can make their stomachs churn. And yet, maybe seeing insects on their dinner plates is something Americans should get used to seeing.
Yesterday, I delivered the keynote address at the Insects as Food Conference, which was hosted by the FAO and Wageningen University in the Netherlands. As director of USDA’s National Institute of Food and Agriculture (NIFA), my goal is to ensure that the science we invest in leads to solutions to today’s most pressing challenges. One of those challenges relates to our world’s growing population, which is expected to exceed 9 billion by 2050. We need to find new ways to feed all people while minimally impacting the environment. This “9 Billion Problem” has implications for how we grow and view food now and in the future. Read more »
Last month, the Foreign Agricultural Service office in The Hague, Netherlands, partnered with the Alaska Seafood Marketing Institute to highlight the institute’s commitment to sustainable fishing and introduce its new sustainability certification.
There is a growing interest among European consumers in sustainable seafood. Many European retailers require their suppliers to demonstrate that their products don’t deplete ocean fisheries. Read more »
Dutch Chef Eric Troost prepares an upscale dish using U.S. beef during a cooking demonstration for about 130 Belgian chefs Sept. 24. The demo was part of the first U.S. beef tasting event held in Belgium, which was hosted by the Foreign Agricultural Service (FAS) office in The Hague, Netherlands, and the U.S. Meat Export Federation (USMEF). The tasting was part of ongoing efforts to help expand U.S. beef exports to the European Union (EU). (Photo courtesy FAS The Hague)
The European Union (EU) is a relatively new market for U.S. beef exports. It wasn’t until August 2009 when the United States began exporting high-quality beef (marbled with a high fat content) to the EU under a negotiated tariff rate quota for non-hormone treated beef. Read more »