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$14.3M Boost for local foods in US schools

USDA's record investment aims to enhance meal quality in schools

By Farms.com

The USDA has announced a groundbreaking investment of $14.3 million in the Patrick Leahy Farm to School Grants, marking the largest allocation to date aimed at improving school meal quality and supporting local agriculture.

This funding will assist 154 projects in 43 states plus territories, impacting approximately 1.9 million students by providing them access to fresh, locally sourced foods.

This initiative not only aims to improve the nutritional intake of students but also supports local farmers, making schools a pivotal market for local agriculture.

The grants are an integral part of the Biden-Harris Administration's initiative to end hunger and enhance health through better nutrition by 2030.

Secretary Vilsack emphasized the dual benefits of the program, highlighting its role in combating food and nutrition insecurity among children while supporting local economies.

The program facilitates educational opportunities for students, including hands-on activities like gardening, which enrich their understanding of food systems and encourage healthy eating habits.

The new USDA regulations also support the initiative by allowing schools more flexibility to source locally grown, unprocessed foods, thus fostering an environment where children learn to appreciate the importance of nutrition from a young age.

Through these comprehensive efforts, the USDA continues to demonstrate its commitment to transforming school food environments, enhancing children’s health, and supporting American agriculture.


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Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.