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A new study shows U.S. meat and poultry packers and processors have reached a new, all-time low for injuries in the workplace.

No one denies the pandemic ramped up changes that needed to be made in the food supply chain. Will past hesitations be set aside as the industry seeks to find ways to be more resilient to avoid a repeat of the spring?

More than 275 individuals and 16 collegiate clubs enroll in the 2020 College Aggies Online competition, representing 87 colleges and 39 states. Here are the results.

AgCareers.com surveyed ag employers and found the agricultural industry is surely resilient, and this is clear as over one half of companies surveyed expect their workforce will increase in size over the next two years.

As a last-minute shift toward small-scale celebrations upends demand for the star of Thanksgiving tables, turkey producers and retailers are scrambling to fill orders for lightweight birds and partial cuts.

The Centers for Disease Control agrees that frontline meat and poultry workers should be some of the first vaccinated after health care workers and those in long-term care facilities.

Smithfield Foods, the world’s largest pork processor, said on Wednesday it has medical capabilities at U.S. facilities and is actively preparing for COVID-19 vaccine distribution to employees.

When rumors circled a few weeks ago of pork packing plants refusing loads because of diminished capacity from worker absenteeism due to COVID-19, how could anyone really be surprised?

The bonus is intended to encourage employees to get inoculations, after thousands of U.S. meatpacking workers became infected with the coronavirus last year.

Confidence about the future of the workplace has declined less than one might expect, says a report from ADP Research Institute. Positivity persists despite the pandemic. But how is COVID-19 affecting the ag workforce?