The Emergency Planning and Community Right-to-Know Act, aka EPCRA, was created in 1986 to help communities plan for chemical emergencies. It requires industry to report on the storage, use, and release of hazardous substances to federal, state, and local governments.

It’s a good law, says NMPF Chief Counsel Clay Detlefsen, but unintended consequences have snared dairy farmers into a decades-long fight against over-regulation. And for those decades, Detlefsen’s been part of every twist and turn, with potential light at the end of the tunnel within the next year.

“EPCRA overall I think is a great law. It's just been misconstrued by environmental activists, and they've hijacked a good law for nefarious purposes,” Detlefsen said. “My job is making sure that regulatory agencies don't do stupid things, and yes, it takes literally decades to stop things from happening.”

To learn more about NMPF’s regulatory efforts, check out its quarterly Regulatory Register and sign up for it at nmpf.org/subscribe.

Even as regulatory and legislative challenges persist at all levels of state government, pro-dairy advocacy is making progress nationwide, two leaders in state dairy policies said in the latest Dairy Defined podcast.

“Some farms are struggling. I don't want to diminish what those farms are going through,” Allyson Jones-Brimmer, executive director of the Northeast Dairy Producers Association, said.

“But overall, we have elected officials at every level that want to see dairy and agriculture as a whole succeed. Those leaders are making changes and investments in dairy, both at the state and federal level to help farms help set the industry up for success.”

Jones-Brimmer is in Washington this week with other state dairy organizations in NMPF’s annual State Dairy Association Summit. She was joined on the podcast Jim Boyle, owner-manager of his family's dairy in Casa Grande, AZ and the leader of the Western States Dairy Producers Association.

What, exactly, is an ultra-processed food? Proposals about, and FDA may be weighing in. But figuring out what a definition should and shouldn’t cover is a difficult task, said Chad Galer, vice president of product innovation and food safety for Dairy Management, Inc.

“I think it's a risk that it might be a bit oversimplified,” said Galer, who worked for 16 years at Kraft Foods before joining DMI. “It should be more of a matrixed approach where you are balancing the nutrition and the processing.”

Galer discusses some of the health benefits of dairy products that can be affected by differing ultra-processed definitions, including flavored yogurt and cheese.