Estimates are calculated for each product as it is sold in grocery stores on a dollars-per-pound basis or, in the case of juice, on a dollars-per-pint basis. To convert average retail prices into costs per cup equivalent, ERS researchers made adjustments for the removal of inedible parts and cooking loss that typically occur before consumption. …
Since FDA’s menu-labeling regulations became effective in 2018, a wide variety of U.S. foodservice establishments that sell restaurant-type food have disclosed calorie counts on menus, including convenience stores, grocery stores, superstores, and concession stands located within entertainment venues. …
Today’s beef cow-calf operations vary by size, occupation of the primary operator, and income. Using these distinctions, researchers identified three categories of farms for the study: rural residence, intermediate, and commercial. …
Rural U.S. counties differ from urban counties in marked ways, but they also can be distinguished from one another. For example, rural counties have different leading industries, such as farming, mining, or recreation. The availability of restaurants and other food-away-from-home (FAFH) outlets varies across rural counties, and those that depend on natural amenities, tourism, and recreation generally had more options for dining out leading up to the Coronavirus (COVID-19) pandemic. …
Despite extensive efforts to keep pathogens out of the U.S. food supply, outbreaks of foodborne disease still occur. They are stopped through public health investigations and timely response. State departments of public health maintain surveillance for these outbreaks and act in coordination with other States to assure vendors and manufacturers remove contaminated product from the market. Prompt actions minimize the number of illnesses caused by these events. The investigations used to identify and control outbreaks also provide the food industry with important information to improve their processes. …
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