Why Farmers Who Donate Receive More

Sep 30, 2014

Farms.com

A new initiative launched by the Liberal government helps give assistance to those who support our communities. The tax credit is simple; farmers who donate their produce to food banks will receive 25 percent of fair market value of their products. If by chance you have already donated earlier this year, your donation can still be claimed as of January 1, 2014. The Ontario Association of Food banks are thrilled about the tax credit. They believe all individuals and families should have an opportunity to have access to healthy local food.

The tax credit is important for several reasons. It gives farmers credit for produce that might otherwise go to waste. Donations are important to food banks, but farmers still have a livelihood to maintain. This tax credit supports farmers, food banks and parents who have difficulty in providing nutritious food for their families. There has been an increase in buying locally to support our economy. Local farms play a vital role in providing food that we can trust in. Supporting and buying locally continues to do more than just providing a fresh plate of food.

This tax credit is an opportunity to create a lasting and positive impression on our community. It gives and provides a little more to those who are involved. From producers to receivers - this has implications for all parties. It gives us an opportunity to provide nutritious food to those who need it most; and at the end of the day don’t we all deserve the finest that Ontario has to offer.

If you want to donate or learn more visit Ontario Association of Food Banks

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.