WASHINGTON, Nov. 14, 2022 – U.S. Department of Agriculture (USDA) Secretary Tom Vilsack today announced new resources and new agreements of the USDA Indigenous Food Sovereignty Initiative, which promotes traditional food ways, Indian Country food and agriculture markets, and Indigenous health through foods tailored to American Indian/Alaska Native (AI/AN) dietary needs. USDA is partnering with
SHARM EL-SHEIKH, EGYPT, Nov. 12, 2022 – At the 2022 United Nations Climate Change Conference (COP27) this week, Secretary of Agriculture Tom Vilsack highlighted the U.S. Department of Agriculture’s initiatives and investments in climate-smart agriculture and forestry, noting that global food security depends upon the ability of farmers and producers worldwide to increase their productivity
Sharm El Sheikh, Egypt, Nov. 12, 2022 – At the 27th United Nations Climate Change Conference of the Parties (COP27) this week, United States Secretary of Agriculture Tom Vilsack highlighted key accomplishments of the Agriculture Innovation Mission for Climate (AIM for Climate) in driving climate action by increasing investment and worldwide support for climate-smart agriculture
WASHINGTON, Nov. 10, 2022 – The U.S. Department of Agriculture (USDA) encourages urban producers, innovative producers, and other stakeholders to virtually attend the third public meeting of the Federal Advisory Committee for Urban Agriculture and Innovative Production (Committee) on Nov. 29. This Committee will discuss recommendations it intends to submit to Agriculture Secretary Tom Vilsack
USDA Announces Supplemental American Rescue Plan Funding Available through the Local Agriculture Market Program, Including Funding to Expand Farm-to-Institution Opportunities
WASHINGTON, March 1, 2022 – The U.S. Department of Agriculture (USDA) today announced supplemental American Rescue Plan Act funding for the Local Agriculture Market Program (LAMP). The program will receive a total of $130 million in supplemental American Rescue Plan (ARP) Act funding to promote competition and create more and better markets for local and regional food producers by expanding and strengthening opportunities to sell to institutions, such as universities, hospitals, and settings operated by local, tribal, and state governments.