About the author: Ellen Beck | SmartBlogs
Food banks are bringing local farmers and school districts into collaborative programs that offer benefits for each of them and the communities they serve, leaders at three food banks said during a National Farm to School Network webinar.
The arrangement allows farmers to find new and sustainable markets along with ways to transport crops; food banks widen their community reach and schools get fresh produce for cafeterias and a new curriculum that gives students hands-on learning about agriculture and nutrition.[…] Continue Reading »
The FBI is taking a bigger interest in U.S. food safety, focusing specifically on intentional contamination and spending more resources on tracking incidents, FBI Supervisory Special Agent Thomas Rosato said during a briefing held by the University of Minnesota’s National Center for Food Protection and Defense.
While the FDA and other agencies focus on incidents of foodborne illnesses from produce or other products, the FBI steps in when when a person or organization tampers with the food supply, for reasons ranging from terrorism to economic motives.[…] Continue Reading »
Time is running out to comment on the 2010 Food Safety Modernization Act’s Produce Safety and Preventive Control rules and advocates for farmers markets and sustainable agriculture are urging the public to weigh in on what they say are regulations that could make it more difficult and more expensive for small farmers to do business.
“The rules are based on assumptions of farming that are not necessarily accurate,” Jen O’Brien of the Farmers Market Coalition said during a webcast held to explain grower issues and generate public comments before the Nov.[…] Continue Reading »
Enjoying a bit of raw cookie dough or cake batter can be very tempting, and the Partnership for Food Safety Education probably isn’t surprising anyone by saying one of its top food safety myths is that kids are the only ones to lick the spoon or stick their finger in the mixing bowl.
“Just a lick can make you sick,” University of Georgia professor of Foods and Nutrition Judy Harrison told listeners during a food-safety webinar hosted by the PFSE, a nonprofit group with partners that include the Academy of Nutrition and Dietetics and the Food Marketing Institute.[…] Continue Reading »