NRCS Chief Weller talks with partners, conservation agencies and landowners during a conservation tour in Illinois.
When USDA’s Natural Resources Conservation Service (NRCS) launched the Regional Conservation Partnership Program, (RCPP) we envisioned a program that would help local and diverse organizations to accelerate innovation, bring new partners to the table, and demonstrate the value and effectiveness of voluntary, private lands conservation to a national audience.
The response was tremendous! More than 5,000 partners submitted nearly 600 pre-proposals from all 50 states and each critical conservation area. The total amount of NRCS funding requested was more than six times what was available. About $2.7 billion in federal assistance was requested, but incredibly these partnerships offered about $2.9 billion in leveraged conservation funding and in-kind support to deliver their projects. In the end, NRCS has about $394 million in total funding to co-invest in projects during this first signup. Read more »
While providing children with nutritious meals is the top priority of USDA’s summer meal programs, activity programming is also important for healthy kids.
Libraries remain a part of the fiber of American communities, with over 123,000 operating across the nation. And in states like Idaho, libraries provided children with more than just books! For the second straight year, the Idaho Commission for Libraries teamed up with AmeriCorps VISTAs and local summer meal sites to offer “Literacy in the Park”, a program to bring fun educational activities to existing Summer Food Service Program meal sites.
They say “If it’s not broke, don’t fix it”! But “Literacy in the Park” proved that you can certainly add to it! Julie Armstrong from the Commission for Libraries said, “We thought, if kids are already at the parks eating, let’s offer them literacy activities along with those meals.” Ten AmeriCorps VISTA volunteers from the Idaho Foodbank assisted with literacy programs at different Boise sites, each sponsored by the Idaho Foodbank and the Oasis Food Center. Read more »
These students aren’t only getting free meals this summer; they are also exposed to learning in the library.
Collaborative efforts are the heart and soul of USDA’s Summer Food Service Program, and these successful partnerships were thriving across the nation this summer. Many organizations, non-profits, schools, churches, and others have teamed with USDA’s Food and Nutrition Service to expand this vital program. And now that summer has come to an end, the success stories we’re hearing are music to our ears.
Among them, we’re highlighting two unique organizations with amazing stories to share. Read more »
Representatives from Costa Rica, the Dominican Republic, United States, Paraguay and Argentina met in Panama City, Panama to discuss topics that included international organic trade arrangements, as well as organic production and handling.
Over the past decade, the production and market share of organic agriculture has increased globally, with significant growth in South and Central America. In 2008, the Inter-American Commission for Organic Agriculture (ICOA) was founded to support organic agriculture in the Americas and facilitate the trade of organic products.
ICOA consists of agriculture officials from 18 member countries in Latin America and aims to harmonize organic standards, strengthen control systems and support market development in Latin America. The United States sources many organic products from Latin America including bananas, apples, pears, wine, strawberries, raspberries, blueberries, coffee, mangoes, papayas, winter vegetables and more. Read more »
Dr. Robert Lewis, Director of Nutrition Services, El Monte School District. Photo credit: Jim Newberry
Today’s Cafeteria Stories contribution comes from Dr. Robert Lewis of the El Monte School District in Southern California. Dr. Lewis describes the success that his urban school district has had with school gardening, and how gardening helps to transform the food culture among students who were previously unaware of the origins of food. His district is making great strides in improving the school nutrition environment, thanks in part to support from the Alliance for a Healthier Generation.
By: Dr. Robert Lewis, Director of Nutrition Services, El Monte School District
The majority of the more than 1,000 students that attend Durfee School—part of El Monte School District, east of Los Angeles, California—have lived their entire lives in urban neighborhoods without access to farms or fields. It’s ironic that our school is named after James R. Durfee, a rancher and farmer who grew vegetables, grain, walnuts, and fruit. But until several years ago, Durfee students didn’t know where food came from, aside from the supermarket or the corner store.
When we joined the Alliance’s Healthy Schools Program and decided to improve the healthfulness of the food we serve to our students, we started by getting our hands dirty. As the director of nutrition services for El Monte School District I knew that kids are more likely to try new foods if they are involved in the process and learn why it is important. I invited local farmers to school to plant seedlings with the students. Once kids saw how broccoli or red cabbage grows, you can bet they wanted to taste them both in the garden and in the cafeteria. Read more »
Sharon Foster of James Bowie Elementary School in Dallas is an Alliance National School Ambassador. Photo credit: Ellen Yale
Today’s guest post in our Cafeteria Stories series comes from Sharon Foster, a physical education teacher dedicated to paving a path of success for her students. Ms. Foster describes the importance of a healthy school nutrition environment, as well as involving students in the change process (something I wholeheartedly support!). Due to her motivation and successes, Ms. Foster now serves as an ambassador for the Alliance for a Healthier Generation.
By Sharon Foster, Physical Education Teacher at James Bowie Elementary School
As students at James Bowie Elementary School head back to school this fall, I feel good about the fact we are providing healthy meals, drinks, and snacks at school because I know we’re helping our students build strong minds and bodies.
It wasn’t always that way at our school. Before we started our journey by joining the Alliance for a Healthier Generation’s Healthy Schools Program, our students were snacking on salty foods and sugary drinks outside the cafeteria and were not ready to learn when they came to class. Read more »