We use cookies to provide you with a better experience. By continuing to browse the site you are agreeing to our use of cookies in accordance with our Privacy Terms and Cookie Policy
Shining Light on Farm & Food Policy for 20 Years.
Monday, December 23, 2024
The Renewable Fuels Association is criticizing what it calls “specious” claims by EPA’s Science Advisory Board about the benefits of corn starch ethanol.
Secretary of Agriculture Tom Vilsack stressed that every day of the year, farmers should be recognized for their contribution to the overall U.S. economy and providing food, beyond just National Ag Day, which was celebrated March 21.
Friday marked the beginning of a “transformational chapter in agriculture” with the signing of two of the 141 contracts for USDA's Partnerships for Climate-Smart Commodities program, Ag Secretary Tom Vilsack said during a signing ceremony at the 2023 Commodity Classic in Orlando, Florida.
USDA has rolled out a series of steps to further the Biden administration's efforts to address consolidation pressure in agriculture, including a series of near-term steps detailed in a lengthy report about the current state of the American seed industry.
A new USDA proposed rule would change the requirements for the use of a voluntary “Product of USA” or “Made in the USA” label claim, ensuring the claim is only used on meat, poultry and egg products derived from animals born, raised, slaughtered and processed in the United States.
American farmers need to diversify their income sources in order to survive in an era of growing consolidation, Ag Secretary Tom Vilsack said Thursday, emphasizing adoption of climate-smart practices and expansion of local and regional food systems.
The Department of Agriculture has announced an additional $9.6 million in grants and loans as part of what it said is a comprehensive approach to increase meat processing capacity, farm income and consumer choice, and create good-paying jobs.
A new Agriculture Department effort hopes to coordinate research and allow consumers to better leverage their meals to reduce — or even eliminate — their risk of diet-related diseases.
