Organic Transitions Program RFA Technical Assistance Webinar
The Organic Transitions Program (ORG) supports the development and implementation of research, Extension and higher education programs to improve the competitiveness of organic livestock and crop producers, as well as those who are adopting organic practices. ORG prioritizes environmental services provided by organic farming systems in soil conservation, pollinator health and climate change mitigation, including greenhouse gases (GHG), as well as the development of educational tools for Extension personnel and other agricultural professionals who advise producers on organic practices, and development of cultural practices and other allowable alternatives to substances recommended for removal from the National Organic Program’s National List of Allowed and Prohibited Substances.
All projects should integrate research, education and Extension activities, as appropriate to project goals, although some projects may be weighted more heavily in one or more of these areas. However, all proposals should have activities and impact in research and at least one of the other areas: education and Extension.
This webinar will include a program overview, details of the RFA, description of the proposal evaluation process, and a question and answer session. In conjunction with this webinar, the technical assistance webinar for the Organic Agriculture Research and Extension Initiative (OREI) will be held the same day. Please visit the OREI event page for more information and to register.
If you need a reasonable accommodation to participate in this event, please contact Catherine Bohnert at Catherine.Bohnert@usda.gov or (816) 398-3349 by March 3. Language access services, such as interpretation or translation of vital information, will be provided for free to limited English proficient individuals upon request. If you need interpretation or translation services, please visit NIFA language services or contact Lois Tuttle at Lois.Tuttle@usda.gov or (443) 386-9488 by March 3.
