ABERDEEN, SCOTLAND — Attendees at a major conference have been urged to “wave the food safety flag” to keep the topic on the table during discussions around moving to more sustainable food systems.
Wayne Anderson, director of Science and Standards at the Food Safety Authority of Ireland (FSAI), said it
Continue Reading Food safety needs attention in sustainability push
As the United States enters its third pandemic year, the influences of the virus on the food industry will continue, even as supply chain partners embrace new trends and discard old ones this year not just to survive, but thrive.
John Rowley, vice president of NSF International’s Global Food Division,
Continue Reading 2022 Food safety trends: Learning to live with COVID
Editor’s note: Each Spring, attorneys Bill Marler and Denis Stearns teach a Food Safety Litigation course in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. This specialized program for attorneys brings together those who are interested in our food system, from farm
Continue Reading Environmental buzz words: Sustainability vs. Greenwashing
There’s an art to catching a fish, as many an avid angler will tell you. But for biochemist Mike Selden, CEO of Finless Foods, it takes some serious science to grow one. Serious science such as extracting a sample about the size of a quarter from a living fish, putting
Continue Reading Angling in the lab: Fish fry without the hook, line or sinker
Portland, OR — On a recent rainy evening, Native Foods Cafe in Bridgeport Village was bustling. Customers crowded around the counter to order burgers, nachos, chicken wings and other dishes, and people were happily digging in after being
Continue Reading Meat substitutes: Safer and just as tasty as the real thing?
First off, I don’t mean to disparage anyone on the federal government’s Dietary Guidelines Advisory Committee. They are all probably fine folks. It seems that they are all the big names in nutrition working for the big universities — Harvard, Yale, Tufts and those others — that make sideline profits
Continue Reading Letter From the Editor: On Coloring Inside the Lines
The American Farmer
The man is a worker. He is strong. His calloused hands grip the axe, and he drives the blade into the tree. He looks up to see that the tree is wavering. One final blow brings the great tree to the ground where even there, fallen, it
Continue Reading American Farms, Food, and a ‘Loving Economy’
The Chesapeake Bay’s iconic blue crab is said to carry a distinctly fresh taste that’s prized by locals and tourists alike. But the crab cakes sold as authentically local at some restaurants in the Chesapeake region might actually be fraudulent crab shipped from as far away as Indonesia, according to
Continue Reading Oceana Study: 38 Percent of Supposed Chesapeake Bay Blue Crab Cakes are Fraudulent
California, a state that has long been at the forefront of the fresh food movement, is planting the seed of its “California cuisine” in the next generation.
This month marked the launch of the “Nourish California” program, an educational initiative designed to teach kids about where food comes
Continue Reading Nourish California Aims to Grow Food Literacy
Food safety scandals have helped propel rapid growth in the the organic food sector of China’s economy, according to the Telegraph.
“Interest has been promoted by a series of scares including toxic beans, contaminated milk and pork, pesticide-laced dumplings, chemically-tainted chicken, and the growing presence of what is known as
Continue Reading Food Scandals Prompt Organic Growth in China
