Kirk Astroth, director of the Arizona 4-H Youth Development Program, center, traveled to Nepal in 2014 to teach a train-the-trainer program that led to Nepal’s first 4-H national organization. (Photo courtesy of Kirk Astroth)
The United Nations’ celebrates International Youth every August and this year’s theme is Youth Leading Sustainability. The international recognition focuses on the leading role of young people in pursuing poverty eradication and achieving sustainable development through sustainable production and consumption. There are roughly 1.8 billion young people between the ages of 10 and 24, the largest generation of youth in human history. They face never-before-seen shifts in populations, economies, technology, health and the environment. USDA and the National Institute of Food and Agriculture help today’s youth navigate these shifts and develop into healthy adults.
Recognizing the voice of youth is important and USDA’s National Institute of Food and Agriculture (NIFA) plays a key role in providing positive youth development through the internationally recognized 4-H program, which empowers youth to reach their full potential, working and learning in partnership with caring adults. Read more »
A crew from the Mississippi Band of Choctaw Indians takes care of crops inside a high tunnel constructed with Community Food Projects (CFP) funds. CFP grants help local communities take control over their local food supply. (Photo courtesy of John Hendrix)
Fine words, to be sure, but how do we make it true in a department that employs almost 100,000 directly and countless more indirectly at thousands of locations across the country?
At USDA’s National Institute of Food and Agriculture (NIFA), civil rights are inherent to our mission. By promoting equal opportunity and supporting underserved groups and communities, NIFA’s programs help people improve their lives and communities.
NIFA provides funding and national leadership for research, education, and extension programs that address the nation’s agricultural challenges. NIFA-supported programs turn research into action by bringing groundbreaking discoveries from research laboratories to farms, communities, and classrooms. Read more »
Thermotherapy trucks cover infected citrus trees with a canopy to heat treat them significantly reducing the amount of disease in the trees and increasing their productivity.
The Florida citrus industry is under siege and the invader is a tiny bug called the Asian citrus psyllid (ACP). The ACP spreads a disease known as Huanglongbing (HLB) or citrus greening, and together they are destroying groves that have been cultivated by families for generations.
But all is not lost. USDA’s Animal and Plant Health Inspection Service (APHIS) is working closely with State and Federal partners such as the Agricultural Research Service and National Institute of Food and Agriculture, as well as State departments of agriculture and the citrus industry in Florida, California, Arizona and Texas to develop short-term solutions to help protect groves while researchers focus on longer-term projects that may one day put an end to this devastating pest and disease combo. Read more »
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 »
High quality images of plants are the foundation of PlantVillage’s plant disease diagnosis algorithm. (iStock image)
Ireland lost about 20 percent of its population to starvation and emigration during the great famine of 1845-1849 because disease destroyed that nation’s major food source – potato. Today, an Irish-born professor at Penn State University believes that a similar situation in other regions, such as sub-Saharan Africa, could be a thousand times worse.
But there’s hope, he said, because modern food producers have a tool the 19th century Irish did not – smartphones and mobile apps, like PlantVillage. Read more »
Seafood fettuccini after processing with microwave assisted pasteurization systems (MAPS). Photo courtesy of Sylvia Kantor
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.
USDA’s National Institute of Food and Agriculture (NIFA) supports innovative research to address pressing issues. We are looking at the many ways USDA supports safe food this month, including this report from Sylvia Kantor at Washington State University’s College of Agricultural, Human, and Natural Resource Sciences:
Consumer demand for safe, high-quality, additive-free packaged foods is growing. Thanks to two recent investments in innovative food processing technology based on microwave energy, Washington State University (WSU) is advancing toward meeting this demand.
USDA’s National Institute of Food and Agriculture (NIFA) awarded WSU $4 million to establish a Center of Excellence that will accelerate the technology transfer to mainstream commercial markets. This is the first Center of Excellence on Food Safety Processing Technologies funded by NIFA’s flagship program, the Agriculture and Food Research Initiative. Read more »