The rice industry prides itself on its commitment to the conservation of natural resources and the institution of practices that provide habitat to wetland dependent wildlife and waterfowl. Working lands programs are good for the environment and for rice farmers. The voluntary-incentive based conservation model used by the Environmental Quality Incentives Program (EQIP) and Conservation Stewardship Program (CSP) has worked well. 

Rice farmers have been able to significantly improve their environmental footprint through practices implemented through the Regional Conservation Partnership Program (RCPP). This program has provided rice farmers funds to better manage water resources through irrigation efficiency, water quality, and erosion control. For more information on our work through this program click here.

Recent News

  • Rice farmer Ken Danklefs Texas Now Accepting National Rice RCPP EQIP Applications

    Mar 01, 2016

    The USA Rice and Ducks Unlimited (DU) conservation and sustainability project, Sustaining the Future of Rice, takes a big step forward today with the announcement that the USDA’s Natural Resources Conservation Service (NRCS) in Texas has begun accepting Environmental Quality Incentives Program (EQIP) applications for the project. Full story
  • gac-crowd-shot-2016 USA Rice Government Affairs Conference Kicks Off

    Feb 23, 2016

    The Annual USA Rice Government Affairs Conference got underway here last night following a full day of USA Rice business meetings, a welcome reception, and an event for Senator Thad Cochran (R-MS). Full story
  • Man paying for groceries in store line New USDA Proposed Nutrition Rule May Present Opportunity for Rice

    Feb 17, 2016

    Yesterday, U.S. Department of Agriculture (USDA) Under Secretary for Food, Nutrition and Consumer Services Kevin Concannon announced a proposed rule designed to provide Supplemental Nutrition Assistance Program (SNAP) participants increased access to healthy foods by requiring stores that accept SNAP to stock a wider array of food choices. Full story