Remove Food Remove Pasture Remove Poultry
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USDA’s guidance on meat labeling: still voluntary, alas.

Food Politics

The USDA announces updated guidelines for substantiating claims on meat and poultry labels in these categories. appeared first on Food Politics by Marion Nestle. Plenty of evidence suggests that many do. We need a better system. The full guidelines. The advance Federal Register notice.

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Meet the Poultry Farmer Teaching Others How to Make Regenerative Farming Add Up

Modern Farmer

I loved the process of moving the tractor, getting them food and water and raising them,” he says. Siewicki started Vital Mission Farm with the hopes of helping to create a more sustainable food industry. He shows poultry farmers how to build feeders, shelters, feed storage containers, transports and coolers at an affordable price.

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The Anatomy of a Pasture Walk

Wisconsin Farmers Union

What’s in a Pasture Walk? If you’ve been to one pasture walk or field day, you’ve almost certainly been to more because field days are like potato chips – once you try them, you can’t stop. However, getting to a field day or pasture walk can be tough with so many competing priorities in life. They’re incredibly valuable.

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What’s in a Name? Food Labels, Explained

Modern Farmer

Pasture-raised”? Some of the terms used on food labels are official certifications, enforced by the USDA or a nonprofit entity, and the presence of the certification means that the farming operation has been verified in some way for compliance. Below is a list of definitions for common phrases on food labels.

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DIET GUIDELINES: LESS MEAT

The Lunatic Farmer

The infamous Food Pyramid? In the protein category, the new guidelines move meat, poultry, and eggs to the bottom tier, below seafood, nuts, seeds, and soy products. But no additional differentiation exists, like the difference between grass finished and grain finished beef, or pastured poultry versus factory farmed.

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Opinion: To Find the Future of Food, We Need to Look to the Past

Modern Farmer

Catastrophe loomed everywhere I looked: in the dust bowls on the once-fertile plains of central Turkey, in the vanishing lakes of Mexico City, in the fetid cesspools outside the factory farms of North Carolina, in the disease-ravaged olive trees of Puglia, in the rapid wiping away of diverse food webs in every biome.

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Regenerative Beef Gets a Boost from California Universities

Civil Eats

It’s no wonder that hospital food gets a bad rap, says Santana Diaz, executive chef at the University of California Davis Medical Center, a sprawling, 142-acre campus located in Sacramento, California. As a seeming compromise between nutrition and institutional efficiency, food has long been dished up as an afterthought to patient care.

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