WASHINGTON, (RFD-TV) — The Make America Healthy Again (MAHA) movement is reshaping food policy in ways that bring both risks and opportunities for U.S. agriculture, according to new analysis from AgAmerica Lending.
Originating during Robert F. Kennedy Jr.’s 2023 campaign and formalized with his confirmation as the U.S. Secretary of Health and Human Services (HSS), and the founding of the MAHA Commission in 2025, the movement emphasizes nutrition over pharmaceuticals in addressing chronic disease, with ripple effects reaching farms and agribusiness.
Many in agriculture applaud the latest report from the commission, saying the findings show officials were listening to ag industry concerns over the previous report.
Sen. Roger Marshall (R-KS), a founding member and chairman of the MAHA caucus, joined us on Thursday’s Market Day Report with his thoughts on the Commission’s latest report and standout issues related to the farming sector.
In his interview with RFD-TV’s own Suzanne Alexander, Sen. Marshall discussed his thoughts on health soil, the use of pesticides and their role in the MAHA movement, and insights on Congress’ push to fund the government before the upcoming deadline on Sept. 30. Lastly, Marshall shared tips and insights for farmers headed into harvest with concerns over heavy financial strain and market access.
Tony’s Farm-Level Takeaway: MAHA’s growing impact on food policy will likely challenge conventional practices but open doors for producers aligned with regenerative, organic, or local markets. Farmers should prepare for shifting consumer preferences, regulatory changes, and new federal incentives tied to nutrition and health outcomes.
For producers, MAHA’s influence has already surfaced in consumer demand for food free of seed oils, artificial dyes, and high-fructose corn syrup. Ag groups warn that changes could cut corn prices by as much as 34 cents per bushel if HFCS use declines, with broader risks tied to tighter input regulations on pesticides, fertilizers, or GMOs.
At the same time, opportunities are emerging through “Food is Medicine” initiatives, streamlined organic certification, and new local markets for specialty crops, dairy, and regenerative practices. Expanded subsidies in the “One, Big, Beautiful Bill” may help offset transition costs.
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
November 10, 2023 01:14 PM
·
In honor of Veterans Day this weekend, we wanted to take a moment to highlight an incredible program connecting our great nation’s heroes with agriculture!
November 08, 2023 01:54 PM
·
The FAO Food Price Index for October 2023 is out. Where do global food prices stand, and which categories saw the largest gains?
November 03, 2023 01:42 PM
·
Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
November 03, 2023 12:38 PM
·
In today’s production update, Total Acre Farming’s David Hula has an enlightening conversation with Jeremy Rountree about a new, industry-disrupting product from
Brandt Fungicide.
November 02, 2023 12:23 PM
·
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
November 01, 2023 09:00 AM
·
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
October 31, 2023 09:00 AM
·
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
October 30, 2023 09:00 AM
·
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
·
