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USDA to Temporarily Allow WIC Funds to be Used for Lead Testing for Flint-Area WIC Recipients, Announces Other Measures to Expand Access to Healthy Foods

10 Feb 2016

FLINT, Mich., Feb. 10, 2016 – As part of the U.S. Department of Agriculture’s ongoing efforts to support residents in Flint, Mich., Dr. Kathryn Wilson, Deputy Under Secretary for Food, Nutrition, and Consumer Services today announced that USDA will temporarily allow Michigan to use WIC funds to conduct lead testing for WIC participants. An estimat...

Statement from Agriculture Secretary Vilsack on Farm Income Forecasts for 2016

9 Feb 2016

WASHINGTON, Feb. 9, 2016 – Agriculture Secretary Tom Vilsack issued the following statement today on the Farm Income and Financial Forecasts for 2015 and 2016, released by USDA’s Economic Research Service.

USDA Awards $20 Million in Grants for Citrus Greening Research

8 Feb 2016

WASHINGTON, Feb. 8, 2016 – The U.S. Department of Agriculture (USDA) today awarded $20.1 million in grants to university researchers for research and extension projects to help citrus producers fight Huanglongbing (HLB), commonly known as citrus greening disease. This funding is available through the Specialty Crop Research Initiative (SCRI) Citrus...

USDA, NFL, Fuel Up to Play 60 Partner to Award $35 Million to Help Schools Serve Healthier Meals, Strengthen Childhood Nutrition

5 Feb 2016

SANTA CLARA, Calif., Feb. 5, 2016 – Amid pre-Super Bowl 50 celebrations today, Agriculture Secretary Tom Vilsack, NFL Commissioner, Roger Goodell, and Paul Rovey, dairy farmer and leader of the National Dairy Council (NDC), announced the availability of $35 million in grants to help schools upgrade their kitchen equipment and infrastructure in ord...

USDA Finalizes New Food Safety Measures to Reduce Salmonella and Campylobacter in Poultry

4 Feb 2016

WASHINGTON, Feb. 4, 2016 -- The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) today announced the finalization of new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products, as well as in raw chicken breasts, legs, and wings. Based on scientific risk assessments, FSIS estim...