Key to mitigating risk and firmly ingraining agricultural resilience into farm operations across the nation is the increased adoption rates of conservation agricultural practices. To scale such practices, growers need increased access to informed professionals, such as ag retailers, who can provide the education, training and technical support services required.

A bill from Rep. Ted Yoho (R-Fla.), aims to establish a year-round ag guest-worker program run by the U.S. Department of Agriculture. Yoho notes, “If Congress does not address this need in a bipartisan, meaningful way, we will either import our labor or import our food.”

The 2020 Leafy Greens STEC Action Plan features three main areas to focus on in the fight against Shiga-toxin producing E. coli. More details here.

Cargill is the latest company to jump on the plant-based train. The global food and agriculture company announced its new private-label, plant-based patties and ground products will reach restaurants in early April, according to an AgDaily article.

To empower under-represented farmers in western North Carolina, address local food insecurity, and reconnect the community to the land, Blue Ridge Women in Agriculture is advocating for a rejuvenated food system in Appalachia, according to a Food Tank article.