Podcasts about farm to fork

Key Takeaways From This Episode of the Red Dirt Agronomy PodcastConnecting Dietitians with Agriculture: Sherri organizes tours for dietitians to farms and feed yards, providing firsthand experience of agricultural practices. This helps them understand the full lifecycle of food production.These tours give dietitians confidence in recommending products because they've seen how they're produced. It's about telling the true story of agriculture and nutrition.Addressing Fears and Misconceptions: Sherri creates a safe environment for dietitians to ask questions about agriculture, no matter how basic they may seem. This open dialogue is crucial for dispelling myths and building trust.By addressing concerns head-on, Sherri helps bridge the gap between agriculture and nutrition, fostering a more informed perspective among health professionals.The Humanization of Agriculture: Meeting the people behind the food makes a significant impact. When dietitians connect with farmers and ranchers, they see the human element, making agriculture more approachable.This personal connection helps to counteract negative perceptions of "big ag" and industrial farming, highlighting the dedication and care that goes into food production.Building Confidence in Food Recommendations: After participating in Sherri's tours, dietitians report a significant increase in their confidence in recommending products like beef. This is due to the positive experiences and education they receive.Providing dietitians with accurate information and firsthand experiences empowers them to make informed recommendations, benefiting both their clients and the agricultural community.Sustainable Nutrition for Farmers and Ranchers: Sherri works with farmers and ranchers to improve their long-term health through personalized nutrition coaching. She understands their unique challenges, such as long hours and limited access to grocery stores.By focusing on sustainable, long-term solutions rather than restrictive diets, Sherri helps her clients make healthier choices that fit their lifestyles, enabling them to enjoy a better quality of life. RedDirtAgronomy.com

The California Department of Food and Agriculture's Office of Farm to Fork has announced a $750,000 grant award to support the expansion of the California Nutrition Incentive Program (CNIP).

What We Learned In This Episode of the Red Dirt Agronomy PodcastThe Importance of Delivery Points: Producers need accessible locations to deliver diverse products like white wheat, mung beans, and sesame. Without these nearby delivery points, it's unrealistic to expect them to participate in niche markets.Having accessible delivery points is crucial for producers, especially for specialty crops. Producers need a place to deliver their products quickly and efficiently during harvest.Bridging the Gap Between Agriculture and Food: One of the biggest challenges is connecting production agriculture with the food industry. Farmers think in bulk, but the food business requires consistent supply and specific standards.Bridging the gap between agriculture and the food industry involves addressing differences in how each operates. Farmers typically deal in bulk, while the food industry needs a consistent, year-round supply that meets specific safety and quality standards.The Role of Infrastructure: Infrastructure, especially cold storage, is critical for family farms building direct-to-consumer beef programs. The lack of available infrastructure in rural areas is a significant bottleneck.Infrastructure, particularly cold storage, is essential for family farms aiming to sell beef directly to consumers. The scarcity of such infrastructure in rural areas poses a major challenge.The Consumer's Growing Interest: Consumers are increasingly interested in where their food comes from and are seeking cleaner ingredients. This trend presents an opportunity for local and regional food systems.Consumers are showing more interest in the origins of their food and are actively seeking cleaner, healthier options. This growing awareness creates a significant opportunity for local and regional agriculture.The Franchisable Ecosystem Model: The model Brady is developing—small ecosystems with post-farm infrastructure, delivery points, and value-added processing—can be replicated across the country.Brady's approach of creating small, localized ecosystems with essential infrastructure can be scaled and replicated nationwide. This model supports local agriculture by adding value to specialty crops.The Need for Risk Management: Managing risk is crucial, especially with specialty crops that lack traditional futures contracts. Hedging through contracts with the next point in the supply chain is essential.Effective risk management is vital, particularly for specialty crops without established futures contracts. Securing contracts further down the supply chain helps mitigate potential losses. RedDirtAgronomy.com

The Food Safety Modernization Act (FSMA) compliance deadline is approaching quickly, giving companies less than a year to meet new food safety and traceability requirements. But beyond compliance, why does traceability matter? In this episode, Wiggs Civitillo, Founder & CEO of Starfish,  joins hosts Reid Jackson and Liz Sertl to discuss how product traceability can streamline recalls, reduce food waste, and build consumer trust. Inconsistent data and lack of interoperability are some of the biggest challenges companies face in food traceability. Starfish addresses these challenges by enabling secure, seamless data sharing across the supply chain. Tune in to hear FSMA 204 explained and discover solutions to help companies stay compliant. In this episode, you'll learn: Practical solutions to meet FSMA 204 requirements efficiently The impact of real-time data on food safety monitoring How companies can use traceability to build consumer trust   Jump into the conversation: (00:00) Introducing Next Level Supply Chain (01:41) Challenges and lessons from the IBM Food Trust (05:25) How Starfish connects supply chains (13:58) Recalls, food safety, and consumer trust (19:19) Understanding FSMA 204 and compliance (25:06) Benefits of product traceability (30:39) Wiggs' favorite tech tool   Connect with GS1 US: Our website - www.gs1us.org GS1 US on LinkedIn   Connect with the guest: Wiggs Civitillo on LinkedIn Check out Starfish

This Soil Sisters podcast explores Chef Mollie Engelhart's trek to Sovereignty Ranch. Mollie shares her transformative journey from being a vegan chef in Los Angeles to owning and operating a regenerative ranch in Bandera, Texas, with her family. The conversation delves into her catalyst for change, misconceptions about veganism, and the challenges and insights gained from transitioning to regenerative agriculture. Mollie explains the Sovereignty Ranch business model — including pastured beef, pork, poultry, sheep, dairy (cows, sheep, goats), a farm stand, CSA subscription, and homestead education enterprises. The hospitality venture includes large event and overnight accommodations, a farm-to-fork restaurant, and a brewery that's currently under construction. As a chef, farmer, and mom- Mollie emphasizes the importance of building and supporting local food systems in order to create healthy, resilient communities. The episode is a rich dialogue on environmental stewardship, investing in agriculture, personal sovereignty, and the power of local consumer choices.Make Weekend Plans to Dine at "The Barn" at Sovereignty Ranch - a farm-to-table restaurant & bar by chef farmers in Texas Hill Country open weekly on Saturday/Sundays.Celebrate and Stay a While at Sovereignty Ranch in Bandera, TX.Connect on Social: @ChefMollie | @eatatTheBarn | @SovereigntyRanchTIME STAMPS:00:00 Welcome to Soil Sisters Podcast00:28 Tour of Sovereignty Ranch01:55 Chef Mollie's Intro to Regenerative Agriculture04:03 From Veganism to Regenerative Farming06:19 Challenges and Backlash11:19 Health and Environmental Concerns23:08 Journey to Texas29:45 The Challenges of Starting a Farm30:09 Educating the Public on Regenerative Agriculture30:56 Adventures in Moving to the Ranch34:20 Diversifying Farm Enterprises35:40 The Economics of Farming38:37 Homestead Courses and Community Engagement42:31 The Raw Milk Debate46:48 The Importance of Local Food Systems55:46 Investing in Agriculture01:01:30 Final Thoughts and Contact Information

South African farmers exporting table grapes, citrus, apples, and maize may face challenges adapting to the EU's Farm to Fork Strategy, which aims to reduce pesticide use and promote sustainable farming under the EU Green Deal. The strategy targets a reduction in greenhouse gas emissions and promotes organic farming but could impose stricter standards on exporting nations. Hosted on Acast. See acast.com/privacy for more information.

Podcast: (CS)²AI Podcast Show: Control System Cyber SecurityEpisode: 121: From Farm to Fork: Kristin Demoranville on Food Safety and CybersecurityPub date: 2024-12-31Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationThe intersection of cybersecurity and the food industry takes center stage as Kristin Demoranville, founder and CEO of Anson Sage and host of Bytes and Bites, joins Derek Harp at Hack the Capitol 7.0. This compelling conversation reveals how digital systems impact every aspect of the food supply chain, from farming and production to transportation and storage.Kristin highlights key vulnerabilities, including risks in automated farming equipment, robotic processing lines, and self-driving refrigerated trucks. She advocates for embedding cybersecurity into food safety practices to protect both trust and the integrity of what we eat. As the industry embraces groundbreaking innovations like AI and lab-grown food, addressing these challenges is more crucial than ever.Listeners will gain valuable insights into the urgent need for collaboration, awareness, and action to secure the systems that sustain our daily lives. This dialogue sheds light on the essential role of cybersecurity in ensuring a safe and reliable food supply for everyone.The podcast and artwork embedded on this page are from Derek Harp, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

The intersection of cybersecurity and the food industry takes center stage as Kristin Demoranville, founder and CEO of Anson Sage and host of Bytes and Bites, joins Derek Harp at Hack the Capitol 7.0. This compelling conversation reveals how digital systems impact every aspect of the food supply chain, from farming and production to transportation and storage.Kristin highlights key vulnerabilities, including risks in automated farming equipment, robotic processing lines, and self-driving refrigerated trucks. She advocates for embedding cybersecurity into food safety practices to protect both trust and the integrity of what we eat. As the industry embraces groundbreaking innovations like AI and lab-grown food, addressing these challenges is more crucial than ever.Listeners will gain valuable insights into the urgent need for collaboration, awareness, and action to secure the systems that sustain our daily lives. This dialogue sheds light on the essential role of cybersecurity in ensuring a safe and reliable food supply for everyone.

Sustainability, animal welfare and forging a connection between producer and consumer is at the core of how things are done at Ellis Creek Farm in Golden Bay. Go to this episode on rnz.co.nz for more details

“My colleague and I went out to Arizona because there was a community that was concerned about the expansion of an egg laying operation, essentially in their backyard. At full capacity, that operation was slated to house 12 million birds. 12 million birds. It's like New York City, but with chickens.” – Brent Kim   We know that what we eat has an enormous impact on billions of animals, our health and the health of the planet. If we fail to change our diets and the food system, the planet will face increasingly severe environmental, social, and economic consequences, many of which are already beginning to unfold. We know this, we know that there is much we could be doing about it, on large and small scales, yet the urgency is not there.  I think the more knowledge we have, the more we are willing to demand change and even change ourselves. So, I wanted to go deeper into the food system to get a better understanding of its impact on public health, the planet, ecosystems and social justice, and mostly - to hear about how we change it. This episode marks the beginning of a special four-part series with some of the experts from the Johns Hopkins Center for a Livable Future.   This conversation is with Brent Kim. Brent is a program officer for the Center's Food Production and Public Health program. His research spans issues from farm to fork with published works on sustainable diets, climate change and industrial food, animal production, food and agriculture policy, soil safety, and urban food systems. He and I talk about much of it, how to change it and solutions for a much better future. Johns Hopkins Center for a Livable Future https://clf.jhsph.edu/ Brent Kim https://clf.jhsph.edu/about-us/staff/brent-kim Unconfined Podcast (from the Center for a Livable Future) https://clf.jhsph.edu/unconfined-podcast  

Discover how blockchain and facial recognition are revolutionizing livestock traceability and sustainability in our latest episode of Innovation Fuel with Corlena Patterson, CEO of PrüvIT Technologies. Our hosts, Dave Keighron and Dr. Gelareh Farhadian discuss the future of agritech! 

Sacramento, California, home to the State Capitol, also holds the title of "Farm-to-Fork Capital of the World". Surrounded by fertile farm and ranch land, the city has become a hub for fresh, locally-sourced ingredients and sustainable food practices. This movement celebrates Sacramento's agricultural roots and its commitment to bridging the gap between farmers and consumers. In this episode, host and CEO Michael Delbar is joined by Patrick and Bobbin Mulvaney, the dynamic duo behind Mulvaney's B&L in Downtown Sacramento. Their restaurant is a symbol of the city's food revolution, offering farm-to-table dishes that showcase the region's bounty. Passionate about food education and local food systems, the Mulvaneys are dedicated to fostering stronger connections between those who grow our food and those who enjoy it. Together, Michael, Patrick, and Bobbin discuss the origins of the Farm-to-Fork movement in Sacramento, its impact on the community, and the importance of knowing where our food comes from to build sustainability, resilience, and deeper connections between consumers and the land.

Why it is difficult to navigate California's education data. Revisiting a conversation with NBA Champion Bill Cartwright. Finally, Sacramento's Farm-to-Fork Festival wraps up this weekend with its Street Fair. California's Confusing Education Data

The proclaimed Farm To Fork Capital of America is Sacramento, California where the signature event of the Farm to Fork Festival is the Tower Bridge Dinner. Over 1,000 are on the Bridge to prepare, serve and enjoy a delicious locally grown and sourced dinner by some of the country's top chefs and  Northern California's top farmers. The event is sponsored by Visit Sacramento and Farm To Table Talk's Rodger Wasson is on the Bridge at the dinner with Visit Sacramento's CEO, Mike Testa and two of the featured Chefs: Brock MacDonald of Beast & Beauty and Ceil Rhoodes II of Nash and Proper. The 2024 Tower Bridge Dinner was a terrific start to the Annual Farm To Fork Festival and perhaps an invitation to other parts of the country to challenge Sacramento for the title of Farm To Fork Capital. www.Visitsacramento.com https://www.farmtofork.com/events/the-tower-bridge-dinner/

You may have heard, Mollie Engelhart's name is in the news. A second generation restaurateur, chef Mollie Engelhart leads two locations of her Sage Regenerative Kitchen in SOCAL and has opened a sprawling homesteader/hosting/hospitality business here in Texas, Sovereignty Ranch. But the internet pitchforks are out over her shift to regenerative farming.A vegetarian herself, and longtime vegan, Mollie took it upon herself to learn the intricacies of farming – a practice made familiar by her father and a life spent in the food industry. In doing so, she realized the pitfalls of veganism and the potential benefits of regenerative farming.Our conversation covers this shift in ideology – and in menu offerings – which has ignited fury among the staunch vegan community, how and why she was called to make such a change, working through protests at her restaurants, and what it could mean for her business in the future.We also talk about her experience running brick-and-mortar restaurants in the epicenter of squashed rights, the red-pill moment which led to clashes with her own staff, and our shared pull to Texas, to freedom, and the differences in bureaucracy we've seen since relocating here.Mollie is passionate and informed, a killer combo for anyone looking to shake up well-established norms and expectations. Her methods are the future, and her voice is one we'll be hearing a lot more of in the coming months and years.DISCLAIMER: This podcast is presented for educational and exploratory purposes only. Published content is not intended to be used for diagnosing or treating any illness. Those responsible for this show disclaim responsibility for any possible adverse effects from the use of information presented by Luke or his guests. Please consult with your healthcare provider before using any products referenced. This podcast may contain paid endorsements for products or services.THIS SHOW IS BROUGHT TO YOU BY:QUANTUM UPGRADE | Get a 15 day free trial with code 'LUKE15' at quantumupgrade.io.AND…BLUSHIELD | Use the code LUKE to save 10% off your order at blushield-us.com.AND…PIQUE | For a limited time, get up to 15% off plus a rechargeable frother and cup at piquelife.com/lukeAND…ALITURA NATURALS | As a special gift for my listeners, use code “LIFESTYLIST” for 20% off and FREE SHIPPING in the US on your order at alituranaturals.com.MORE ABOUT THIS EPISODE:(00:00:08) Mollie Engelhart on Her Background in Veganism (00:17:36) Revealing the Hard Truths Related to Farming(00:31:53) Intro to the Wide Benefits of Regenerative Farming(01:02:42) Swift Blowback After Announcing a Reversal on Veganism (01:26:26) Issues & Opportunities in Modern Meat Processing(01:41:50) Surviving as an LA Restaurant During the Plandemic(02:14:38) Spreading the Good Word of Regenerative FarmingResources:• Sage Regenerative Kitchen: sageregenkitchen.com• Sovereignty Ranch:

In this episode, Western Growers Director of Communications, Ann Donahue, talks with Garrett Nishimori, Business Manager at San Miguel Produce. Garrett grew up in a farming family in Oxnard, Calif. He left to attend culinary school, after which he became a chef in a two-star Michelin restaurant in San Francisco. He returned to the family farm 15 years ago. His unique perspective on the “Farm to Fork” movement provides a first-hand account on food waste prevention, the intricacies of the supply chain – and why consumers should all get to know where our food comes from. Tune in to listen to Garrett talk about his family's legacy, the July 2024 acquisition of San Miguel Produce by Grimmway Farms and how realistic FX's “The Bear” is.

https://www.facebook.com/groups/floridafarmfinderhttps://floridafarmfinder.com/ americanfarmsteadhers.com

In this episode of A New American Town by Visit Bentonville, award-winning Chef Soerke Peters joins us to discuss the highly anticipated opening of Mezzaluna Pasteria in downtown Bentonville. Originally from Germany, Chef Peters shares his journey to becoming a renowned chef and falling in love with Italian cuisine.Chef Peters shares the inspiring story of expanding the beloved restaurant from Pacific Grove, California, to Bentonville and his passion for sustainability.  Mezzaluna Pasteria is opening this summer in downtown Bentonville. Learn more at Mezzaluna Pasteria & Mozzarella Bar. IG: Mezzaluna Pasteria (@mezzalunapasteria) FB: Mezzaluna FacebookYou can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict. Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.

In this episode, we run the rule over Defra's new food security index – will it really mean a better deal for British farmers?We get the lowdown on Rishi Sunak's second Farm to Fork Summit – and ask whether the Prime Minister's garden party for food producers will achieve anything?Is it positive for pigs? An upbeat Pig and Poultry Fair suggests the sector is on the road to recovery. But is it enough to see off shadows on the horizon?How technology is helping to optimise farm margins in a challenging year for arable growers and livestock farmers.The two pieces of technology mentioned in this item are the free Ruumi grazing app and Yagro's crop tracker software.We've got our regular market roundup and the latest commodity prices.And we meet the female farmer who hopes to shear more than 400 sheep in 24 hours for charity – despite having had 11 knee operations.To go along and support Rosie Hazlewood during her sheep shearing challenge – or simply to make a donation, please visit her Facebook page.This episode of the Farmers Weekly Podcast is co-hosted by Johann Tasker and  Scottish farmer Sandy Kirkpatrick with additional reporting by Phil Case.You can contact the Farmers Weekly Podcast by emailing podcast@fwi.co.uk. In the UK, you can also text the word FARM followed by your message to 88 44 0.

In this special programme, Anna Hill reports from the second Farm to Fork Summit at 10 Downing Street.The Government says it wants to increase the amount of home grown fruit and veg - after figures released this week who only 17% of fruit and 55% of vegetables eaten in the UK, are produced here. More money will be released to help fruit and veg farmers invest in new equipment.As well as interviewing Prime Minister, Rishi Sunak, we hear from delegates who were invited to the summit about what it could mean for food and farming.Presented by Anna Hill Produced for BBC Audio in Bristol by Heather Simons

The Government says it wants more home grown fruit and veg - after releasing figures that show only 17% of fruit and 55% of vegetables eaten in the UK, are produced here. It's releasing more funding to help fruit and veg farmers invest in new equipment. The announcement come as the Prime Minister hosts his second Farm to Fork Summit at 10 Downing Street. New rules in Wales mean holiday-let owners now have to rent their accommodation out for at least 182 days a year in order to qualify for business rates. It's designed to help develop a fairer housing market for locals, but farmers who have diversified with self catering accommodation in old farm buildings say it's bad news.And we meet the conservation sniffer dog helping to track down rats and ferrets that are threatening seabirds on Rathlin Island off the North East coast of Northern Ireland.Presented by Anna Hill Produced for BBC Audio in Bristol by Heather Simons

We travel to Cass County, IA where Bob Quinn sits down with Kelly + Maggie Muller to talk all things beef - from raising it to selling and cooking it. Catch up on the latest with the Iowa Beef Industry Council and the Coalition to Support Iowa's Farmers.Iowa Beef Industry Council (iabeef.org)Noble Provisions (eatfromfarms.com)Rowe's Red CowsCSIF - (supportfarmers.com)

Do you know who is responsible for the food you eat? Explore the farm-to-fork journey and learn about the real people behind your food. Discover how understanding where your food comes from can empower you to make informed choices for a healthier, more sustainable future.   Read More: Exploring the Farm-to-Fork Journey: Understanding Where Your Food Comes From   More blog posts: Real World Nutrition News You Can Use Schedule a free 30-minute introductory call today to learn how I can help you reach your health and wellness goals. Enroll in the Mini Course: 6 Tips for the Busy Person to Have Sustainable Energy: All-Day Energy Through Food AND Companion Workbook

About the Show:"Feeding the community is not just about sustenance, but about nurturing a sense of togetherness and resilience through local efforts."- Anthony MirisciottaAbout the Guest:Anthony Mirisciotta is the Executive Director of the Spring Creek Food Hub, which operates in Northwest Arkansas with a focus on addressing food insecurity and supporting local agriculture. With a rich background in farming and food systems, Anthony brings years of experience from managing organic farmers cooperatives in Northern Vermont to working with organic wholesalers in California. He has a profound understanding of the need for strong, local food systems and the role technology plays in modern farming. His passion for sustainability and education in the food industry is evident in his work and his plans for the Spring Creek Food Hub, aiming to grow the agency's relationships with local farmers and the wider community.Episode Summary:In this insightful episode of I Am Northwest Arkansas, host Randy Wilburn welcomes Anthony Mirisciotta, who leads the Spring Creek Food Hub, a transformative platform within the local food system. This conversation takes listeners on an educational journey through the intersection of business, culture, entrepreneurship, and life in the Ozarks, focusing on food security and the importance of local farming.Randy engages with Anthony in a deep dive into what makes the Spring Creek Food Hub a unique addition to Northwest Arkansas' vibrant food ecosystem. With the episode intricately woven with SEO-optimized keywords like "food insecurity," "local agriculture," "sustainability," and "regional food systems," the audience is led through Anthony's journey to Arkansas and his strategic vision for expanding the food hub. The summary encapsulates the hub's plans to move into a new, larger facility, the Market Center of the Ozarks, in Summer 2024, exploring the anticipated impact on local communities and the region's agricultural future.Key Takeaways:The Spring Creek Food Hub plays a key role in the aggregation and distribution of local food in Northwest Arkansas, emphasizing farmer recognition and economic viability.Anthony discusses the unique characteristics of working with Northwest Arkansas farmers and the potential for the Food Hub to support small-scale farmers in scaling up their operations.Food insecurity is a major concern for the Food Hub, with intentions to engage in educational initiatives and increase fresh food access to all community members.The upcoming move to the Market Center of the Ozarks will create synergy with the Arkansas Food Innovation Center, further supporting local agriculture and extending food seasonality.The episode underscores the critical nature of community involvement in supporting local food systems and the Food Hub's future goals for educational programming and outreach.All this and more on this episode of the I Am Northwest Arkansas podcast.Important Links and Mentions on the Show*Email Spring Creek Food HubWebsite Spring Creek Food HubSpring Creek Food Hub on FacebookSpring...

Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide. Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance. Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture's (USDA NIFA's) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS). In this episode of Food Safety Matters, we speak with Natalie [29:05] about: How Natalie's experience has given her a well-rounded, global perspective that informs her current work at IFPA The work of IFPA's Food Safety Council to improve food safety worldwide, and how the council represents the Association's international and multi-sectoral community Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association's goal to reduce redundant audits as part of the GFSI Coalition for Action IFPA's participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed IFPA's current priorities for produce food safety achievable through its three strategic objectives The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA's recently published, anticipatory guidance for industry The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods. News and Resources New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12] EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16] GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA's Food Traceability Final Rule FAQs, Tools, and Resources USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59] Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36] IFPA Industry Guidance on Pre-Harvest Agricultural Water Stop Foodborne Illness Dave Theno Food Safety Fellowship [WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk” Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get older. I think that's a very important part of the process” This week on the show, we talk with Kendall Slaughter, he's the farm-to-school coordinator for Springfield Public Schools in Southern Missouri. We'll tour an elementary school designed as a sundial, meet the bunnies and the chickens and hear about how the school system is building a sustainable school garden program and moving towards local food sourcing in school lunches.

“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get older. I think that's a very important part of the process” This week on the show, we talk with Kendall Slaughter, he's the farm-to-school coordinator for Springfield Public Schools in Southern Missouri. We'll tour an elementary school designed as a sundial, meet the bunnies and the chickens and hear about how the school system is building a sustainable school garden program and moving towards local food sourcing in school lunches.

Alasdair Keane is on a farm with a difference exploring the tech helping farmers adapt to changing climates. We'll hear from startups tyring to improve how crops are watered and analysing moisture data from space. We also find out how one ice cream company is warming their freezers without the ice cream melting.(Picture: Inside IGS vertical farm)

Mississippi is full of rich history, and if look close enough, you'll find a trail for that. From the Blues Trail, to the Writer's Trail, to the Tamale Trail, we have all sorts of culinary story-telling going on with our trails. Today on the show, we talk to Rachel Carter about the new Farm-to-Fork Foodie Trail, highlighted in the Mississippi Hills Heritage area, representing a distinctive cultural landscape, this area has a flavor all to it's own. We'll also talk about flour and how long flour keeps, how to take care of your flower and we'll research and talk to experts about the best time to eat dinner.Host(s): Malcolm White, Carol Palmer, and Kevin Farrell. Guest(s): Rachel Carter with the Mississippi Hills Farm-to-Fork Foodie Trail. Email: food@mpbonline.org. Hosted on Acast. See acast.com/privacy for more information.

Walker Farms is located outside the Twin Cities in Minnesota, and they market all their products direct to the customer. Tune in to hear how Andy Walker continues to innovate their products and processes to meet customer needs.

Today's episode is brought to you by AG1 Ignite Your Daily Routine Are you wanting to understand more about agriculture? Want to learn how to read food labels? Natalie & Tara NATALIE KOVARIK TARA VANDER DUSSEN They are an environmental scientist/dairy farmer and a pharmacist/rancher who founded Discover Ag – a podcast + docuseries – whose mission is… The post Farm to Fork: Cultivating Connection with Natalie & Tara |189 appeared first on Melissa Vogel.

In this 6th and final episode of the series, Matthew and Cindy look at the issue of food waste management.Matthew meets Richard Swannell, Director of Impact Growth at WRAP - a climate action NGO (non-governmental organization) and standards-maker.He talks to Richard about the problem of food waste globally and how standards are being used to help address it. And in particular about a new standard - ISO 20001 – which aims to help organizations measure, minimize and manage food waste.As is customary for this series, Matthew and Cindy indulge themselves in tea, coffee and cake.Series | Farm to Fork – the relationship between standards and foodFind out moreISO 20001BSI FoodISO food loss and waste committeeWrapFind and follow The Standards Show on social mediaTwitter/X @standardsshowInstagram @thestandardsshow Get in touch with The Standards ShowSend a voice messageeducation@bsigroup.comSubscribe wherever you get your podcastsSubscribe to The Standards ShowCheck out the websitethe-standards-show

Farm to Fork Festival is being held this weekend at Capitol Mall. “The Beatles Guitar Project Rock Orchestra” performs at the Crest Theater on Sunday. Sacramento students will perform at the Monterey Jazz Festival this weekend.   Farm to Fork Festival Street Fair The final and biggest event of Sacramento's Farm-to-Fork Festival is happening this weekend with the annual street fair on Capitol Mall. It features an impressive line-up of chefs, food demonstrations and concerts as well as some new features. Mike Testa, President and CEO of Visit Sacramento joins us to fill us in on all of the details along with Co-owners of the Sugar Sweetery, Justine and Candice Cabanilla, who will share their Farm-to-Fork journey from their perspective as minority, women and LGBTQ business owners. “The Beatles Guitar Project Rock Orchestra” It could go down as one of the coolest musical collaborations in Sacramento.  It's called “The Beatles Guitar Project Rock Orchestra” ... a mix of rock orchestra, set to some of the Beatles' most iconic hits and it's all happening this Saturday at the Crest Theater. Aside from the music, the performance benefits music education right here in Sacramento. CapRadio's midday classical host, Jennifer Reason, is one of the performers in Saturday's extravaganza and she will be joined on Insight by  Benjamin McClara, music director of the “The Beatles Guitar Project Rock Orchestra.”   Sacramento Musicians at Monterey Jazz Festival The 66th Monterey Jazz Festival is this weekend. Each year the festival also features several student bands, like the Next Generation Women in Jazz Combo, which was created in 2019 to feature top high school women jazz players from across the country. Only six students get in, and this year two of them happen to be from Sacramento. CapRadio's Excellence in Jazz host Avery Jeffry recently sat down with the two students, Paloma Cobbs-Silva and Salome Ospina, to discuss their journey to Monterey. In Sacramento, you can hear Paloma Cobbs-Silva on October 20th at Twin Lotus Thai and Salome Ospina in the upcoming season of the Camellia Symphony. Both students were involved in the “Teagarden Jazz Camp” with the Sacramento Jazz Education Foundation.

Have you ever stopped to wonder how far that produce had to travel to get to your grocery store? Did you know that it likely traveled over 1600 miles to get there and exchanged hands 5 times before landing on the shelves? Mind blowing, right? Shannon O'Malley, CEO and Founder of Brick Street Farms, has been disrupting traditional ways of agriculture since she founded the urban farming company right here in our Sunshine City. Shannon's background as an electrical engineer and her husband's background in technology offered the perfect partnership to bring this dream to life. They use innovative technology to automate their large-scale, vertical farming in shipping containers, which provides a soil-less, climate controlled system, operating independently from land, climate or seasons. Their leafy greens are certified non-GMO, chemical free and wash-free, all grown sustainably using 90% less water and 30% less energy. With their unique "Hub" model, they can produce over 60 acres each month on less than a 1/3 acre city lot. That, my friends, is sustainability in action. They are farm to fork in less than 36 hours! I could go on forever with all the details that will blow your mind, but how about we just dive into the episode and hear it from Shannon herself? I promise it will have you thinking differently about where and how you buy your produce. Want to learn more? Visit their website here. Shop their Farm Store and get your hands on that fresh produce! Hours and location: Brick Street Farms 199 20th St S, St Pete FL 33712 in the Warehouse Arts District Thursday 10 am to 7 pm Friday 10 am to 5pm Saturday & Sunday 10am to 4pm Membership offerings are detailed here. Memberships support their non-profit, Desert Farms Foundation, bringing the farm directly to communities without access to fresh food.

Visit Sacramento's Farm-to-Fork events celebrate 10 years this year. Legends of Wine returns to the steps of the Capitol for the last time, the Tower Bridge Dinner feeds 858 on the iconic span, and two new activations at the Farm-to-Fork Festival join the most impressive music lineup in the festival's history.

Cliff Pollard is the CEO and founder of Cream Co. Meats, which distributes, markets, and directly invests in over 20 small producers and sustainable, regenerative, family-owned farms.   He chats with Dr. Anthony Gustin about what it takes to even the playing field between mainstream and farm-direct distribution.   Many of us don't like to think about what happens to an animal after it leaves a farm and before it winds up on our plates. But as Cliff explains, this middle step is a huge challenge for small, regenerative producers across the country.   They discuss how this “missing middle” infrastructure for farmers to get their products to the consumer has changed over time and how Cliff's team is working to fix our broken system.   You'll also hear about Cream Co.'s exciting Beef-to-Institution program that's bringing grass-fed and finished meat from regenerative farms to 30 public schools in California.   Other topics in this episode include: How many steps in the supply chain it takes to go from farm to fork What happens when animals go from the pasture to commodity processing The difficulties small/medium farmers and ranchers face getting to market (and Dr. Gustin's own first-hand experience) The “spectrum of sustainability” when comparing sustainable vs. regenerative producers  Mobile meat processing units Whether small farms should invest in an online store with direct-to-consumer shipping How you can support small, local regenerative producers   Resource mentioned in this episode: Cliff Pollard's Cream Co. Meats website

This week on AgweekTV, a planned pipeline to move greenhouse gases to storage in North Dakota hits a stumbling block. Farmers and insurance agents get to weigh in on prevented planting coverage. Our Agweek Cereals Crop Tour continues in North Dakota and Minnesota. And people who are Hungry for the Truth get some answers about where their food comes from.  

“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get older. I think that's a very important part of the process” This week on the show, we talk with Kendall Slaughter, he's the farm-to-school coordinator for Springfield Public Schools in Southern Missouri. We'll tour an elementary school designed as a sundial, meet the bunnies and the chickens and hear about how the school system is building a sustainable school garden program and moving towards local food sourcing in school lunches.

Quick. What do you think of when you hear about the farm bill? Handouts to farmers, right? That's what I thought, and I should know better. Our show's producer, Darrell Anderson, has been hosting a daily farm feature for almost thirty years. In this edition of Doing What Works I learn what I should've learned long ago. You might find it enlightening, too!Here are your show notes…Scientist invents lab-grown beef only to realize cows exist.Interested in a book about climate change misconceptions? Here you go! Farm to Fork airs on more than 225 radio stations across the country.

The episode's core theme is the journey of regenerative farming, emphasizing it as a continuous process of improvement rather than a one-off transformation. 'Regen Ray' advocates for a narrative that highlights farms' ongoing efforts towards betterment, engaging consumers in this journey, and celebrating farmers' progress. In an era of conscious consumers, the episode proposes using dynamic QR codes to provide live data about farming practices, overcoming the challenge of badge-cluttered packaging. The conversation also introduces the analogy of sponges for understanding soil's water capacity, suggesting engaging animations to make learning about soil fun. The episode concludes by exploring how farmers can use digital tools to share their stories effectively and connect with consumers. The use of QR codes is highlighted, adding authenticity to their products. Real-world examples illustrate these concepts in action. Join us in this episode of Secrets of the Soil as 'Regen Ray' bridges the gap between consumers and farmers, demonstrating the power of transparency, storytelling, and technology in the food industry. Who is 'AgWe' AgWe is a company that helps farmers with their branding and marketing. We focus on helping farmers tell their stories of regenerating their environment and making the farm more environmentally friendly. We then help them connect those stories with their customers and buyer so they can make better purchasing decisions, and help make an impact on the future of farming. ___________ Social Media: Website:https://www.agwe.com.au/   Instagram: https://www.instagram.com/theagwe Facebook: https://www.facebook.com/AgWeAus ----------- Get the guide - https://secretsofthesoil.com/7-ways/ As the host of the Secrets of the Soil podcast, I've had the privilege of speaking with some of the most innovative and inspiring experts in regenerative agriculture. Through these conversations, I've learned so much about the power of nurturing soil and promoting regeneration. Now, after many podcast recordings and countless hours of research and reflection, I'm thrilled to share this kick-ass guide with you. “Regen Rays 7 Ways to Supercharge Your Soil & Save the Planet” is a distillation of the most important and actionable insights from my podcast guests, along with some fun and empowering tips to help you take your soil to the next level. So whether you're an experienced farmer, a gardening enthusiast, or simply someone who cares about the planet, I hope this guide inspires you to take action and make a positive impact on the world around you!Get the guide - https://secretsofthesoil.com/7-ways/- Get my PDF guide - 7 Ways to Supercharge your Soil: https://secretsofthesoil.com/7-ways/See omnystudio.com/listener for privacy information.

In this episode, we dive into brokerages that specialize in moving produce and refrigerated products. Our guest, Royce Neubauer, founder and CEO of SFL Companies, breaks down the challenges and tips and tricks that come with perishable shipping. For more information subscribe to Running on Ice the newsletter or podcast. Follow the Running on Ice Podcast Other FreightWaves Shows Learn more about your ad choices. Visit megaphone.fm/adchoices

A response to the Prime Minister's Farm to Fork summit from those who were missing. The chief executive of Sustain Vicki Hird tells Anna that she was disappointed at the omission. The last 18 months has been a fraught time for glasshouse growers, but a group of tomato farmers in East Anglia have managed to weather the storm. And many people across farming and the countryside have been paying tribute to Christopher Jones MBE, who has died and was a regular contributor to the programme. Presented by Anna Hill Produced by Alun Beach

Today I had the pleasure of speaking with Louis Thompson who is the founder and CEO of multiple businesses including Nomadic Resorts, an award-winning architectural and landscape design office that delivers innovative, experiential hospitality projects across the planet. His company designs bespoke green building projects for various luxury hotel groups including Soneva, Banyan Tree, Playa Viva, Neom and Resplendent Ceylon. Louis also founded Nomadic Escapes, a new outdoor hospitality management company focussed on, biophilic tented experiences; net zero carbon operations, re-wilding and regenerative landscaping. Throughout his career, Louis has worked at the cutting edge of green building and landscaping projects including the pioneering Farm to Fork treetop restaurant at Soneva Fushi, the Treetop Dining Pod at Soneva Kiri and the innovative bamboo treehouses at Playa Viva. In this episode, we talk about the future of experiential travel, sustainability by design, how to develop a community-enhancing regenerative approach and how unique structures are key to attracting the attention of the right type of guest for unique hospitality resorts.  We also touch on the wellness travel trend, designing the needs of guests into the core of a unique offer and how social media influences all of this. Finally, we discussed what glamping has that helps it stand out from the bigger hotels and resorts to help it survive the growing competition in the marketplace. Contact: Louis Thompson here: https://nomadicresorts.com/ Sarah Riley here: https://www.inspiredcoursesvip.com/ For more about this podcast and how to take part visit here:  https://www.inspiredcoursesvip.com/glamping-business-podcast      

#115: European Parliament member Sarah Weiner, who sits on the Committee on Agriculture and Rural Development, compares organic policies and markets in Europe with those in the US. The drive to reduce pesticide usage and increase organic acreage in the EU faces an easier path forward without an obstinate Secretary of Agriculture like Tom Vilsack to contend with.  Sarah Weiner is a German-Austrian celebrity television chef and member of the European Parliament. A member of the Green Party, she has held a seat on the Committee on Agriculture and Rural Development since her election and is the parliament's rapporteur on regulation of pesticides in the European Union.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/sarah-weiner-eus-farm-to-fork-increases-organic-acreage-episode-one-hundred-fifteenThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

A new effort to better connect food and agriculture leaders with real-world field experience has kicked off in the Chicago area. Farm Foundation, an accelerator of practical solutions for agriculture, recently started the 2023 planting season by sowing three acres of oats on its new farm in Libertyville, Illinois. The farm is the future site of the Innovation and Education Campus, which will host a range of Farm Foundation programs, including the newly introduced AG 101 Bootcamps.Joining us in this episode to tell us more about the farm and the plans for the farm/innovation campus is Shari Rogge-Fidler, president and CEO of the Farm Foundation.  Shari has a long career in business and agriculture. She is a fifth-generation farm owner from Nebraska and hods a MBA from Harvard Business School. Her bachelor of science degree is in business administration from the University of Kansas with an emphasis on international finance. For more information, on this and other topics, we invite you to visit our websites - www.Feedstuffs.com and www.NationalHogFarmer.com. While you are there be sure to check out our digital editions and our new Feedstuffs 365 platform. 

Welcome green thumbs! This week the team visits Sisko Darling, grower at Angel Wing Farm in Rancho Murieta, CA. Learn how she supplies fresh-grown produce from the five-acre farm to the Executive Culinary Team at The Gate Restaurant. From fruit and vegetables to olive oil and wine—a true 'Farm-to-Fork' experience. Watch On YouTube: Tour At Angel Wing FarmGreen Acres Nursery & SupplyGreen Acres Garden Podcast Group on Facebook @idiggreenacresSign Up for Email Ads and Timely Garden Tips

John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety's Technical Committee and the International Fresh Produce Association's Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express' video series that highlights the company's food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always “on the agenda” for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express' traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company's products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express' sampling and testing activities for growers have prepared the company to comply with FDA's revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for “Closer to Zero” Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Darrell Anderson is a career, agricultural broadcaster.  He left his families farm after high school for college, and during college discovered his interest in broadcasting.  This led Darrell in several different directions.  Today, after a career's worth of the radio business Darrell is working as an independent agricultural broadcaster.  He hosts a syndicated, 90 second show, called Farm To Fork that is played on stations all around the country, five days per week. In today's episode Darrell will retrace his journey to where he is at today.  And, we we will talk about how a young person who wants to be an agricultural broadcaster can start their own, independent show in the way that Darrell has, today.

Much of the western United States dealt with scorching temperatures over the past week, with some parts of California reaching more than 110 degrees Fahrenheit. That state is in a multiyear drought, and some residents are allowed to water their gardens and lawns only one day per week. Texas, Nevada and New Mexico are also experiencing severe droughts, according to the U.S. Department of Agriculture. So, farmers have to be especially careful about how they use precious resources like water. Marketplace’s Kimberly Adams speaks with Jill McCluskey, a professor of sustainability at Washington State University’s School of Economic Sciences, about how smart tech in agriculture can help.

Much of the western United States dealt with scorching temperatures over the past week, with some parts of California reaching more than 110 degrees Fahrenheit. That state is in a multiyear drought, and some residents are allowed to water their gardens and lawns only one day per week. Texas, Nevada and New Mexico are also experiencing severe droughts, according to the U.S. Department of Agriculture. So, farmers have to be especially careful about how they use precious resources like water. Marketplace’s Kimberly Adams speaks with Jill McCluskey, a professor of sustainability at Washington State University’s School of Economic Sciences, about how smart tech in agriculture can help.