Drastic cuts to agriculture proposed in Trump budget

President Trump released his $4.7 trillion Fiscal Year 2020 budget this week with proposed increases in defense spending and $8.6 billion for the Mexican border wall. The proposed budget would cut spending for Medicaid, agriculture, environmental protection, transportation, education and other non-defense departments and agencies.

New Iceland-FAO partnership focuses on fisheries and Blue Growth

The Food and Agriculture Organization of the United Nations (FAO) and the Government of Iceland today agreed to work closely together to facilitate the design and implementation of programmes supporting the long-term conservation of living marine ecosystems and to unlock the potential of the world's marine and freshwater ecosystems.

THE FIRST GENE-EDITED FOOD IS NOW BEING SERVED

But last month Calyxt became the first to commercially debut a gene-edited food, a soybean oil it claims to have made healthier.

Shoppers can’t yet buy the oil, a product of soybean plants that have been edited to produce fewer saturated fats and zero trans fats, but Calyxt’s CEO Jim Blome says people are already eating it. The company’s first client—a restaurant with multiple locations in the Midwest—has begun using the oil to fry, make sauces, and dress salads, as the Associated Press reported last week.

FAO pledges support to Near East & North African countries in fight against Red Palm Weevil

The Near East and North African countries can count on FAO's unwaivering support in their fight to contain the spread of the Red Palm Weevil one of the world's most invasive pest species, the UN agency's Director-General, José Graziano da Silva, said today.

Chefs are key ingredient in promoting sustainable food systems for healthy and culturally diversified diets

 Chefs are agents of change in the fight against hunger and malnutrition, and play an important role in inspiring people around the world to support sustainable food production, adopt healthy diets and avoid food waste.  
That was the central message of an international symposium today hosted by the Food and Agriculture Organization of the United Nations (FAO), the United Nations Educational, Scientific and Cultural Organization (UNESCO), and the Government of France, during "Goût de France" week currently being held in Paris.

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