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Posts tagged: vegetables

Sustainably Growing Vegetables in a Changing Climate: It’s about Working Together

Soils protected from the impact of intense rainstorms by a layer of mulch between rows of lettuce growing at Harvest Valley Farm in Valencia, PA

Soils protected from the impact of intense rainstorms by a layer of mulch between rows of lettuce growing at Harvest Valley Farm in Valencia, PA. Photo credit: Franklin Egan, Pennsylvania Association of Sustainable Agriculture (PASA) Director of Educational Programs, a USDA partner

The Pennsylvania Association of Sustainable Agriculture (PASA) sponsored a field day on June 2 to talk about growing vegetables in a changing climate.  The discussion focused on climate change, its impacts on the farming system, and strategies to effectively adapt through increasing biodiversity on the farm.

PASA’s Director of Educational Programs, Franklin Egan, provided an overview of climate change trends and projections.  Dave King and others who farm 160 acres of vegetables and small fruit all sold within 25 miles of the farm, talked about their challenges and sustainable farming practices.  Among them, high tunnel beds have more aphids and pill bugs in the winter, downy mildew appears earlier in the summer, weeds are not any easier to manage especially without degrading soil health,  irrigation costs are rising, and deer pressure rises during droughts.  Practices being continuously adapted to respond to changing conditions include a highly diversified crop production system, use of beneficial insects, crop rotations, cover cropping, and rye straw mulch. Read more »

Celebrating Food and Culinary Connections: Schools Serve up California-grown Food on “California Thursdays”

The “California Wrap”

The “California Wrap” was served at many districts across Contra Costa County, a strategy that allows them to purchase collectively on California Thursdays.

June is National Fresh Fruit and Vegetable Month! To celebrate this, we’re showcasing the important work of California Thursdays, a collaboration between the Center for Ecoliteracy and a network of public school districts to serve healthy, freshly prepared school meals made from California-grown food. The following guest blog also highlights the inspiring work of the Center for Ecoliteracy, a partner with USDA’s national sodium reduction in schools-initiative, What’s Shaking? Creative Ways to Boost Flavor with Less Sodium.

By Jennifer Gerard, R.D., Center for Ecoliteracy, California Food for California Kids Program Director

What’s your favorite day of the week? For many students in California — it’s Thursday.

On Thursdays, over 1.7 million students in schools that participate in the California Thursdays program know they’ll be offered a lunch freshly prepared from California ingredients. California Thursdays is a celebration of local food, the people who produce and prepare it, and the significant connections that exist between children, food, and their environment. Read more »

Helping Reduce Risk and Facilitate Trade of Fruits and Vegetables

Romaine harvest in California

USDA’s Agricultural Marketing Service helps protect growers, like the romaine lettuce producer pictured above, by representing American interests at meetings of the Dispute Resolution Corporation (DRC).

Now that it’s June, many of us are enjoying a variety of fresh fruit and vegetables that will be available throughout the summer.  During the rest of the year, some of these same fresh fruits and vegetables are available to American consumers thanks to trade agreements with Canada and Mexico.

In the last five years, the value and volume of fresh fruits and vegetables from Canada and Mexico to the United States has grown.  In 2015, the U.S. imported more than 2.8 billion pounds of fresh fruits and vegetables from Canada, valued at $1.4 billion.  From Mexico, the U.S. imported 17.4 billion pounds of fresh fruits and vegetables for $9.1 billion.  U.S. fruit and vegetable growers also have benefited.  In 2015, the U.S. exported nearly 7.1 billion pounds of fresh fruits and vegetables to Canada and Mexico, worth $4.2 billion. Read more »

Reduce Food Waste? Challenge Accepted!

Administrator Starmer and AMS Market News reporter, Holly Mozal, visiting Coosemans, D.C.

Administrator Starmer and AMS Market News reporter, Holly Mozal, visit Coosemans, D.C. Coosemans is a wholesale supplier of fresh herbs and specialty produce to chain stores and food service distributors.

Since USDA launched the U.S. Food Waste Challenge in 2013, leaders and organizations across the food chain have committed to reducing, recovering, and recycling food loss and waste.  Last week, I joined our newest partners in this effort at the Jessup Terminal Market to launch their own friendly competition, the Terminal Market U.S. Food Waste Challenge.

The National Association of Produce Market Managers (NAPMM) organized the competition and is leading the charge to reduce food waste at produce terminal markets, which are endpoints within the wholesale supply chain where fruits and vegetables are bought and sold for retail use.  Because they act as hubs for large quantities of perishable foods, these markets provide a big opportunity to prevent food waste and can play a key role in reaching the first U. S. national food waste reduction goal:  a 50 percent reduction in food waste by year 2030. Read more »

New GroupGAP Certification Brings New Opportunities for the Produce Industry

A National School Lunch Week event at Nottingham Elementary School

From salad greens to fresh blueberries, local food is showing up everywhere from grocery stores to our kids’ school lunch plates. Helping the produce industry meet this local food demand and to meet the requirements of the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA), USDA’s Agricultural Marketing Service (AMS) now offers a new GroupGAP certification program for smaller growers. USDA Photo by Lance Cheung.

Excitement is building in the produce industry.  From salad greens to roasted beets to fresh blueberries, local food is showing up on grocery stores shelves, as new features on restaurants menus and on our kids’ school lunch plates.  The increased demand for local food is creating more opportunities for farmers, ranchers and producers. While exploring new ways to meet the demand, the produce industry is also keeping an eye on the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA).

To help producers meet the requirements of FSMA, one of the most important services USDA’s Agricultural Marketing Service (AMS) provides is our Good Agricultural Practices (GAP) certification. That’s why we’re launching a new GroupGAP certification program that allows smaller growers and producers to band together to become certified as a group. We are working closely with FDA to align our GAP and GroupGAP programs with FSMA requirements so that as FSMA takes effect, certified growers will know they are meeting the new requirements. Read more »

Of Bison and Blue Cornmeal: USDA Supports Access to Traditional Foods in Native American Communities

Kandace and Brianna Lasiloo dicing tomatoes

FDPIR provides healthy food and nutrition education to an average of 92,500 income-eligible individuals living on or near reservations across the United States each month.

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.

In Indian Country, culture and tradition are sustained through shared meals with family and the community. Traditional foods are a powerful way for each new generation to connect with and honor its history and its ancestors.

Bison and blue cornmeal have recently graced the tables of participants in USDA’s Food Distribution Program on Indian Reservations (FDPIR) thanks to the joint commitment of the Agricultural Marketing Service and Food and Nutrition Service, working with the FDPIR community to identify and procure foods traditional to many tribes. Last year, AMS awarded two contracts to Native American-owned small businesses to deliver frozen, lean ground bison meat to FDPIR. From November 2015 to the end of June 2016, these companies are on schedule to deliver a total of 520,000 pounds of bison meat. A third contract was awarded for whole-grain blue cornmeal. This product was received by tribes during the 2015 holiday season for use in a wide variety of recipes and cultural dishes. Read more »