Healthy food incentive programs at farmers markets have been gaining national momentum as a means to grow local economies, support community farmers, and provide greater access to healthy food by low-income families and individuals. NIFA originally published this impact in the 2015 Annual Report.
In an effort to keep nifa.usda.gov current, the archive contains outdated information that may not reflect current policy or programs.
The University of Vermont Extension and the Vermont Vegetable and Berry Growers Association collaborated to develop the practical, affordable, and innovative Community Accreditation for Produce Safety (CAPS) to meet the needs of Vermont’s diverse produce farms. NIFA originally published this impact in the 2015 Annual Report.
A team of researchers from Clarkson University in upstate New York examined how microbes from manure may play a role in contaminating produce in the field. NIFA originally published this impact in the NIFA 2015 Annual Report.
Human noroviruses cause more than five million cases of foodborne disease every year, more than any other pathogen including Escherichia coli and Salmonella. A team of researchers, led by North Carolina State University, have discovered how noroviruses contaminate fresh produce, such as lettuce and kale. NIFA originally published this impact in the 2015 Annual Report.
Mary Dunn, a Wisconsin dairy farmer, suffers from severe arthritis and many other physical obstacles. An infection resulted in her right leg being amputated below the knee, and her left foot had to be fused to her leg at the ankle. Thanks to Wisconsin AgrAbility, funded by NIFA, Dunn was able to acquire essential assistive technologies to keep her in business. NIFA originally published this impact in the 2015 Annual Report.