Wasted

Imagine a family dinner of three with a menu that could be anything from grilled chicken to pasta salad. But, imagine if one of those family members didn’t eat their meal, and it had gone to waste. Sadly, those circumstances parallel American society. For decades, wasted food was been problem hiding in plain sight. Thankfully the issue of food waste has gradually become one the food industry, press and now politicians–are noticing.

 

 

Just this month, the separation of church and state was set aside when combating food waste. The Environmental Protection Agency on January 18^th, 2016 launched the Food Steward's Pledge, an initiative to engage religious groups of all faiths to help redirect the food that ends up in landfills to hungry mouths. The EPA also partnered with the USDA back in September of 2015 at a joint event where USDA Secretary of Agriculture Tom Vilsack and EPA deputy administrator Stan Meiburg announced a plan with a multifaceted way of getting there: reduce the country’s food waste by 50 percent by 2030.

According to US Government Figures, more than 1,200 calories per American per day are wasted. These losses occur on the farm, at the retail level and in homes. We consumers often toss out foods because they've passed their sell-by date — but are still just fine to eat — or because we buy more than we can eat before it goes bad. In addition, Food waste is the single biggest material in U.S. landfills, according to the U.S. Agricultural Department. As this waste decomposes, it releases methane, a powerful greenhouse gas.

 

For many Americans, there are multiple reasons that they throw away food, including food that goes past its use by date, Food that has visibly gone bad, making too much food, and many more. According to Government Agencies like the EPA and the USDA, the key to reduce food waste at the consumer level is by changing behavior.  The EPA is engaging with faith-based groups to help make that change behavior in a variety of ways. For instance, when these organizations hold potlucks, the leftovers can go to the local food bank.

Given that food affects every single US Citizen in some shape of form, it’s easy for consumers to take action against food waste.  Government Agencies, Researchers, and other parties have found that there are simple ways to decrease food waste and save money, such as:

1. Grocery Shopping Realistically:

When going shopping, make sure you don't buy too much food. This may mean going to the grocery store more often, and buying less food each time. A good way of solidifying this is by planning out meals in advance, and making a detailed shopping list with the ingredients you'll need.

2. Saving and Eating Leftovers

Saving uneaten food when you either cook too much or you get too much food at a restaurant can help reduce food waste. Labeling leftovers can help keep track of how long they've been in your fridge or freezer. 

3. Don’t Over-Serve

The idea of massive portions is a problem in American Culture, and it’s consumers at home as well trickle into our homes. Refrain from over-serving friends and family when you're cooking meals. Using small plates can help with that.

4. Treat expiration and sell-by dates as guidelines

When it comes to expiration and sell-by dates, this is a tricky subject. Most Expiration dates identify with food quality, not food safety. The "sell by" label tells the store how long to display the product for sale. This is basically a guide for the retailer, so the store knows when to pull the item. This is not mandatory, so reach in back and get the freshest. The issue is quality of the item (freshness, taste, and consistency) rather than whether it is on the verge of spoiling.

5. Donate to food banks and farms.

Before you throw away excess food, look into food banks and charities where you can bring items you know you're not going to consume before they go bad, and give them to people in need. You can find local food banks through Feeding America and WhyHunger.

The good news about Food Waste, is that we as individuals can implement small changes that make a big difference in the amount of food we throw away each year.

Good Luck!

Conrad

…The chicken or the egg?

Poultry is not my expertise, nor is it my favorite meat to have at a meal. However, I recently started a position at my company in poultry marketing, and I have to say, the industry is fascinating.

According to the USDA Livestock, Poultry and Dairy Outlook June Report, the United States produces more pounds of chicken, 37.8 million (2013) to be exact, than any other meat. Add the layers with more than 6.8 million dozen eggs (2013), and you have a very large and concentrated industry.

Some background on the poultry business is helpful in understanding how your chicken and eggs are produced. This is a vertically integrated business, meaning companies control almost every point of production. (See the diagram below.) Poultry growers, or the people who raise chickens, can be contracted by a larger company, but it’s important to realize that the individual sites are usually operated by families. By owning and/or operating every point of the business, including breeding, growing broilers, raising layers (the chickens which lay the eggs), and the processing and packaging, a company can increase efficiencies and decrease costs.

 

Diagram Credit: http://ag.ansc.purdue.edu/nielsen/www245/lecnotes/unit2.html

Through advances in research and technology, the business of raising chickens and turkeys has changed dramatically over time. See this video for an inside look at a primary breeder farm, one of the only parts of the poultry industry not included in the vertically integrated system. This farm focuses on producing females for broilers (the chicken we all eat) and males for breeding. (https://www.youtube.com/watch?v=aJ7rrHYmFiQ)

I know many people question the poultry industry on the way they do certain things. However, one thing we can’t question is how much food they produce to feed people across the world. The turnaround on producing a broiler is under 14 weeks which means we can have a lot of chicken in a little amount of time.

 When it comes to making meat, they ain’t no chicken… Get it? J

Your fill-in poultry “expert,”
Cassie Kniebel

USDA Ag Census - Geeking Out Over Agriculture

Big ranches. Small farms. Community supported agriculture programs. All of these are outlets where food is planted and raised for American citizens and, in many cases, the world.

But unless you live near a rural community, it can be really difficult to find a farm or ranch to visit in order to learn more about the food you eat, the farms that produce it and more importantly, the farmers and ranchers raising and producing it.

To make the vast endeavor of learning about your food a bit more manageable, the United States Department of Agriculture (USDA) has recently published the results of the 2012 Ag Census. Yes, I am aware it is 2014 but the USDA collects, combines and categorizes millions and millions of data points so it takes a while to make it easy to share.

A new facet to the Ag Census data are the easy-to-read infographics. Generally, if an individual wanted to look up how many operations in the U.S. specialized in beef cattle (619,000 according to the census), that person would have to scroll through pages of reports, Excel files and other documents looking for the exact right piece of information. However, this year the USDA has created some really nifty infographics that highlight some important and key components of American agriculture.


Click to enlarge
Source: USDA Ag Census 

You can see in the infographic above many answers to questions regarding current agriculture issues. For example, more than 57,000 farms or ranches employ the use of alternative energy sources (wind, water, etc). How cool is that?! Farmers and ranchers using alternative energy to produce food for the world in an environmentally sustainable way!
 
Another fact that isn't necessarily cool but provides some insight into the costs behind farming: Farmers spent almost $20 BILLION on seed in 2012, which is a 66% increase from 2007.
 
There is also a tool called Quick Stats, which allows you to build a specific query. For example, if you wanted to look up the average age of the principal operator on California farms that have only one owner/operator, you could do that with a few clicks [the answer to that query is 60.7 years old, btw].

I hope you'll take the time to geek out over these cool tools that USDA has developed - I have been playing with the Quick Stats function a lot and the infographics page says that new inforgraphics will be added in the future, so I am checking that page often!

What are some questions you have about ag that you are going to research using the USDA data?

Until next time,
~ Buzzard ~





My "New" Book

With much disdain and after an onslaught of emails over the all-school listserv I finally decided to drag my tired carcass up the 4 flights of stairs to the top floor of Trotter Hall (ok so I may have taken the elevator) where the Kansas State University College of Veterinary Medicine Library was holding their annual book sale. Would there really be anything worth reading in a library that I couldn't conjure up with a mouse click and a little help from Google? My hypothesis was no.

 Not surprisingly, there was a slew of now "outdated" technical textbooks and references of the subject matter you expect from a top tier veterinary college (shameless plug): Physiology, Toxicology, Pathology, Medicine,the list goes on and on. Once worth hundreds of dollars each, these old relics were now being offered up for the scrap price of $5 a piece. Oh well I thought to myself, I needed a break from my desk anyways.But as I turned to leave, something caught my eye. There it sat, brown and tattered, on the bottom shelf of sale items, between a brightly colored edition of Kirk's Current Veterinary Therapy and an acid-base homeostasis and disorders text that would make Henderson and Hasselbalch cringe. The spine read United States Department of Agriculture Year Book 1920.

As I began to thumb through the pages, I knew it was a keeper. Reading this book is like getting a visit from the Ghost of Agriculture Past. In fact its more like a slap on the back of the head than a visit. Most people in my generation are just down right oblivious to how lucky we are have today's technologies and production systems and at times I can count myself as one of them. On the other hand, I was amazed to to see that many things that I have viewed as only problems of my generation were discussed in depth as major concerns almost century ago.

I thought it would be a shame to not share some of it with you all and along the way I hope we will all get a little better understanding of why we do things we do today and how we used to do them. STAY TUNED!!!

Cheers,

DJ 

P.S.- Here's a great recipe I just stumbled onto for Pork Medallions on a Bed of Creamed Corn! It comes from the good folks over at the Kansas Pork Association. :)

Conserving the Gulf Coast

I ran across a neat blog post I'd like you to see.

It's all about working together to preserve the land to the south known as the Gulf Coast.

Farmers and conservationists. Farmers as conservationists.

During the next 3 years, a program being formed by the USDA will provide farmers and ranchers in the Gulf Coast states with program assistance that will invest in the future of 16 priority watersheds in 7 major river basins. This project is being conducted with the NRCS.

The NRCS is the National Resources Conservation Services which was established during the 1930's. You'll remember from your American History courses that the Dirty 30's were a rough time for Americans because of the severe drought. Today the NRCS has expanded as a program that helps to establish conservation programs for all natural resources, and ensuring private land conservation, restoration. 

One way the GoMI program in the Gulf Coast area is working with area farmers and ranchers is to provide on-site watering technology for people who raise cattle. In the area, ranchers let their cattle graze lands that have access to streams and creeks that feed into major river basins. This can contaminate the water and threaten wildlife species. By fencing off the cattle and not allowing them to access these water sources, ranchers are playing their part in the conservation world. The NRCS is helping ranchers accomplish this goal by providing financial assistance for them to drill wells, put in wind mills or install solar-powered pumps.

I see this program as an investment in the future of this important region to the U.S. economy. The Gulf Coast employs thousands of fisherman and is home to some of the busiest tourist attractions.

What's your take on it? 

Tera

USDA To Provide Hurricane Irene Assistance

You might remember hearing from our USDA guest blogger, Kevin, this summer. If not you can visit his last post here. Kevin is here again to inform us about what the USDA has a role in during times of natural disasters. The USDA (United States Department of Agriculture) executes federal policy for all things dealing with farming, agriculture and our food! Enjoy Kevin's post.

While Hurricane Irene hasn’t been as destructive as Katrina was, it still has left the East coast in shambles.  The storm is estimated to have caused $10 to $15 billion in damage, and footage of the affected areas quickly explains why.  Since many of the affected states haven’t encountered a hurricane in over 100 years, many were unprepared for this disaster. 

Crops were washed away, pastures flooded, and homes were destroyed by Irene - not to mention the equipment, livestock, and everything else to go along with them.  Hope is not lost, however, for the farms, ranches, and rural communities in the Northeast.  The USDA has recently indicated that it will be providing assistance to those in Presidentially deemed disaster areas.

“Our thoughts and prayers go out to all who have suffered losses caused by this massive storm,” said Agriculture Secretary, Tom Vilsack. “USDA is ready to provide food, emergency assistance and other resources to the affected areas. We continue to closely coordinate with many partners to meet the immediate and plan for the long-term needs of those affected by Hurricane Irene.”

The USDA is offering a wide variety of assistance to farmers and ranchers alike, and is beginning to distribute such aids. If your farm or ranch was damaged or destroyed during Hurricane Irene and the flooding that occurred afterward, you may just be eligible for assistance.  Types of aid that you may be able to secure include:

• Community Assistance
• Farmer and Rancher Assistance
• Housing Assistance
• Food Assistance
• Business Assistance
• Utility Assistance

If you have questions about any assistance that you may be eligible, call your local Rural Development office if your needs relate to housing, your business, or your community.  Homeowners can also contact a USDA loan specialist to determine their eligibility.  For reports of produce and livestock loss, contact your local USDA Farm Service Agency Service Center as they will be able to help you find the appropriate reparations.  If you have debris that you wish to be removed from your property that was brought on by Hurricane Irene, call your local Natural Resources Conservation Service office.

Kevin Pearia
USDA

Enjoy The Same Benefits as the Farmers who Produce Your Food

Guest Blog - Kevin Pearia, USDA - We welcome Kevin to the blog and are excited for his post that is very relevant information for consumers in rural America. Please enjoy!

Without farmers, families across the country would not be putting food on the table. Thousands of farmers—from cattle ranchers to dairy farmers—in the U.S. purchased their home with financing from the Rural Home Loan program. However, the program no longer requires borrowers to be farmers. Whether prospective homebuyers produce the food or serve at supper, a USDA loan may be the best home financing option.

When it took shape in 1987, the Rural Home Loan program was only for farmers. The federal government intended to fill a void in the home-financing market. Rural areas were lacking the credit needed to provide homebuyers with mortgages, so USDA loans were introduced. In time the program adopted changes to provide affordable mortgages to low- and middle-income families living in rural areas. Now, however, it is no longer a requirement of the program to be a farmer.

USDA loans come jam-packed with financial benefits. Without question, the most beloved feature is paying no money down. As long as the USDA deems the home reasonably sized for the family, it’s possible to get a loan worth 102 percent of the appraised value. The Rural Home Loan program does not have a purchase price maximum, either. The program comes with a 2-percent funding fee, which can be lumped into the total loan, hence 102 percent. There are more perks to USDA loans, such as:

• -Fixed interest rates even for loans with 38-year lives
• -No private mortgage insurance
• -Lower closing costs than traditional loans
• -Financing for a purchase, repair, construction, renovation or refinance

Nationwide, there are about 800 field offices serving people who want to buy a home in a rural area. Eligible properties must be in a rural area that meets the USDA’s requirements. Usually, such areas are in or near cities, townships or villages with fewer than 25,000 people. They also do not have enough credit per the USDA’s judgment. The department will also determine if a house hold can afford the loan’s principle, interest, taxes and insurance (PITI). USDA-lenders seek credit scores no lower than 620, and debt-to-income (DTI) ratios no higher than 41 percent. Eligible borrowers currently occupy inadequate housing for the size of their family and seek housing that is an appropriate size for their family.

Cooking Pork is Cooler Than Before....

After ordering the pork chop dinner at your favorite restaurant, the waiter asks, "How would you like that cooked?"

Sounds out of place, huh?

Well, not anymore, as pork producers across the US are welcoming the news that the USDA has officially lowered the recommended cooking temperature for pork to 145 degrees Fahrenheit. This means pork will now be held to the same standard as the other red meats: beef, veal and lamb.

Why is this so important to people within the pork industry? I can attest that as a person who would definitely order pork from a menu whenever possible, I can't count the times I've been disappointed by pork that has been dried out and overcooked, making for a pretty disappointing meal. However, when I cooked pork at home, I knew that I could leave it a little pink in the middle and enjoy a juicy, tender piece of meat that would rival a well-cooked steak or lamb chop.
Although the recommended temperature has been lowered by USDA, it may take a long time to get everyday consumers to leave a touch of pink in their pork on the backyard BBQ.

"People have been taught this for generations and it's going to take a long time to get this removed," said Rob Weland, a chef at Poste Moderne Brasserie, an upscale restaurant in Washington."It will be good for the next generation not to be so fearful so they can enjoy pork in a way they may not have been able to in the past."

The USDA decided to make the change after years of research and discussions with food safety experts. Pork producers had proposed the change in 2008, where they cited improved feed quality and cleaner, safer indoor environments as improvements that have reduced the risk of pathogens in pork.

Although producers and consumers alike should be excited that all red meat can now be cooked to a standard temperature, 145 degrees F, those of us within the industry understand that traditions don't change overnight and this event marks the beginning of a long campaign to better educate pork consumers nationwide.

I gotta admit, so far this year, Pork's doing a good job at inspiring me!

Cheers,

Hyatt