The USDA has long been a major supplier of processed food for the American public, as evidenced by the fact that it provides almost a third of all U.S. food supplies and accounts for a whopping 75 percent of all food imports.
But over the last few years, the agency has become increasingly reliant on third-party vendors, including the companies that make food-processing products, to provide its supply chains.
This shift has resulted in a dramatic shift in the way food processors, who rely on the USDA for food, are doing business.
The USDA is now increasingly reliant upon food wholesalers and restaurants for their supplies, instead of relying solely on the companies directly selling their food.
As a result, the USDA is facing serious competition from other food processors.
In a recent article, The New York Times pointed out that, since 2015, the number of food processors that the USDA contracted to supply food to the country’s food pantries has dropped by about 40 percent.
It also noted that a large number of these new food processors are now competing with food manufacturers that are more established.
“The consolidation of food processing and retailing companies into one giant firm has created an environment in which the USDA does not have the flexibility it needs to ensure its food supply and the public health is not impacted,” said James O’Donnell, a research professor at George Mason University who has researched the rise of food-processor companies.
In addition to its dependence on third parties for food supplies, the Food and Drug Administration has also been increasingly reliant and controlling the food safety processes at food processing facilities, which have led to outbreaks of foodborne illness and food safety violations.
Since 2015, there have been more than 600 food-safety incidents at food-processing facilities nationwide, according to the Center for Food Safety, which advocates for stricter food safety regulations.
The Food and Consumer Protection Agency has also increased its enforcement of food safety rules in response to the increase in food-related outbreaks.
As a consequence of these developments, the food industry is experiencing a resurgence in food prices, which is pushing many consumers to seek alternatives to their current diets.
For example, a report by the nonprofit Consumer Reports found that the average grocery bill in 2016 reached $7 per person, up from $3 in 2015.
This year, the average price for food at restaurants in the U.K. has also skyrocketed, reaching nearly $10.
The USDA has recently been taking steps to protect consumers from foodborne outbreaks, which include instituting new rules to prevent foodborne illnesses and outbreaks from occurring in their facilities.
In May, the Office of Management and Budget released a memorandum that outlines the agency’s commitment to implementing new rules that will “strengthen and enhance food safety standards at food facilities.”
While these new regulations will likely not eliminate foodborne risks for all consumers, they will improve food safety and prevent outbreaks at food plants.
For example, the Trump administration has proposed that the FDA regulate the use of chlorine, a chemical widely used in food processing to kill pathogens, to kill bacteria.
This chemical has been widely used by food processing plants to kill germs and bacteria, which has led to an increase in the use and spread of food poisoning cases, particularly among children.