Weekly National Sustainable Ag News Roundup (4/29/11)

April 29 news round-up from NSAC:

To access the full articles and leave comments, visit NSAC’s  “Something to Crow About” Blog or click on the title and you’ll be taken to the specific post page. Also check out their ACTION PAGE for breaking legislative news and opportunities to advocate for sustainable policies at the federal level.

CONGRESSIONAL NEWS

USDA NEWS

  • NIFA Director Roger Beachy to Resign
  • USDA Releases Assessment of Natural Resources in the United States – “…The appraisal, part of USDA’s implementation of the Soil and Water Resources Conservation Act (RCA), assesses the status of soil, water, and related natural resources on non-Federal land and analyzes the effectiveness of current conservation policies and programs. The RCA also directs USDA to develop a “national conservation plan” in response to its Appraisal…”
  • Results on Nationwide Analysis of Food Hubs Released – “…On April 19, at the Making Good Food Work Conference in Detroit, Michigan, Agriculture Deputy Secretary Kathleen Merrigan released the results of a nationwide analysis of food hubs.  Merrigan focused on the  economic opportunities of food hubs, an emerging set of business models to provide additional outlets for small and medium sized farmers and bring local food to more consumers in a region. ‘Food hub’ is a general term that encompasses a variety of models.  Common features of food hubs are aggregation,  distribution, and marketing services for small and especially mid-sized farms….
  • Proposed National Leafy Green Marketing Agreement Released – “…If adopted, the  program would be used to govern the production, handling, and manufacturing of leafy green vegetables, including spinach, lettuce, and cabbage…”

EPA NEWS

OTHER NEWS

  • The Atlantic Holds Annual Food Summit in DC – “…USDA Deputy Secretary Kathleen Merrigan gave the keynote address… acknowledging that it is an exciting time for people working in the food and farm sectors since Americans are increasingly interested in where their food comes from, how it is produced, and who produces it….”
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