The National Fruit & Vegetable Alliance (NFVA) was a national alliance of public and private partners working collaboratively to increase nationwide access to and demand for all forms of fruits and vegetables for improved public health. The vision of NFVA was for fruits and vegetables comprise half of the food that Americans eat.
Preserving The National Fruit & Vegetable Alliance
Price of Meat believes in a future of eating less meat by eating better meat. We hope that people understand more about the meat they consume, cherish the traditions around the meat they consume, learn how to meat better, but also eat more fruits & vegetables!
The National Fruit & Vegetable Alliance did incredible work all through the 2000s building collaborations that we take for granted today (WIC & EBT at Farmer’s Markets!). They published report cards and studies that pushed state & the national government to act. The most highly publicized collaboration was with Michelle Obama’s Let’s Move campaign that raised awareness among a generation of children to both eat better and understand their food better.
The NFVA argued strenuously that people who consume generous amounts of fruits and vegetables as part of a healthful diet are likely to have reduced risk of chronic diseases and better weight control. Yet Americans are not meeting their consumption goals, despite years of efforts by government, nonprofit, and commercial organizations.
Unfortunately, the Alliance has become defunct in recent years. Price of Meat purchased & maintains the domain in hopes to re-establish the Alliance (please reach out if interested!). But until then, we’re maintaining access to NFVA’s 2010 report via the Internet Archive. Even though it is 11 years old now – the report is still highly relevant. Even though some trends have accelerated in recent years, others are further off-track than ever. In a time of public health awareness, we hope that eating well will become even more trendy & better than ever.
Explore More of the Price of Meat
The Price of Meat has a wide range of content that explores issues (like a climatarian diet, follows trends (like synthetic meat companies), educates DIYers & home cooks (on what a ball tip steak is or choosing a jerky slicer or a good meat storage container), and provides information about the world of healthy meat consumption (like reducing sodium in lunch meat). Explore some of our recent posts below!
- What Is Prosciuttini and Cappacuolo? Key Differences Explained
- What Does Beef Tripe Taste Like? A Regional Delicacy Explained
- What Do Turkey Eggs Taste Like? Uncommon Farm Eggs Explained
- What Is Nigiri Sashimi? A Japanese Meal Explained
- What Is Marbled Brisket? A Delicious Contradiction Explained
- What Is Dry Aged Meat? A Culinary Process Explained
- 8+ Key Differences Between Chicken Breast And Chicken Tenderloin
- Why Put Butter on Steak? Unlocking Flavor w/ Simple Ingredients
- Kangaroo Meat: Tasting, Cooking & Buying
- What Is Better Kobe or Wagyu? Premium Beef Compared
- Filet Mignon vs Ribeye – What’s The Best For Your Meal?
- Cured vs Uncured Ham – 7+ Key Differences
- 4+ Ways To Fix Dry Beef
- How To Smoke A Frozen Turkey (w/ Good Flavor)
- How To Smoke Sausage for Perfect Flavor & Texture
- 10 WTF Statistics on the Impact of Meat on Global Warming
- 10+ Best Andouille Sausage Alternatives
- 10+ Best Books on Curing & Smoking Meat
- 10+ Best Burger Seasoning Blends To Buy
- 10+ Best Expensive Cookware Brands for Deluxe Kitchens
- 10+ Best Fresh Corned Beef Brands for Better Cooking
- 10+ Best Healthy Veggie Burger Brands
- 10+ Best Low Sodium Barbecue Sauce Brands
- 10+ Best Old Bay Alternative Brands
- 10+ Best Rib Rubs To Buy for Incredible Meat
- 10+ Best Seafood Seasoning Brands for Great Taste
- 10+ Best Steak Cuts For The Money
- 10+ Best Vegan Bacon Bits Brands for Great Taste
- 10+ Best Vegan Pepperoni Brands for Tasty Toppings
- 10+ Curious Facts About Chicken Meat
- Yak Meat: How It Tastes, How To Cook & Where To Buy
- Why Won’t My Charcoal Stay Lit? Here Are 8+ Reasons Why.
- Why Put Butter on Steak? Unlocking Flavor w/ Simple Ingredients
- Why Is Tenderloin So Expensive
- Why Is Spam So Salty? Here’s How To Make It Better
- Why Is Spam So Expensive? Here’s Why.
- Why Is Skirt Steak So Expensive? Is It Worth It?
- Why Is My Corned Beef Tough? 4+ Ways To Tenderize Corned Beef
- Why Is My Brisket Tough? 6+ Ways To Tenderize Your BBQ
- Why Is Ground Beef In The Tube Cheaper?
- Why Is Goat Meat So Expensive? Here’s Why.
- Why Is Beef Tongue So Expensive? Its Popularity Is On The Rise For Many Reasons
- Why Is Bacon So Salty? It’s the Packaging.
- Why Is a Tomahawk Steak So Expensive? Here Are 4+ Reasons
- Why Do Crabs Have To Be Cooked Alive?
Enjoy!