How has globalization changed the way we eat?
Marion Nestle is a consumer activist, nutritionist, and academic who specializes in the politics of food and dietary choice. Nestle received her BA, PhD, and MPH from the University of California, Berkeley. In 1988, Nestle was appointed Chair of New York University’s Steinhardt School of Nutrition, Food Studies, and Public Health. She held that position until 2004, when she became the Paulette Goddard Professor in the same department.
Nestle is the author of numerous books, including "Food Politics," which explored the way corporations influence our nutritional choices, and "What to Eat," an survey of how to navigate the modern American supermarket. Aside from her books and teaching, Nestle writes a popular blog for the Atlantic Food Channel.
Marion Nestle: Well from the standpoint of food producers and food companies in the United States, the most important issue is price, or has been price. Keep the price as low as possible. So that has led to a consolidation of food production in a way that has driven out small farmers, so that through economies of scale food prices are kept low. It also has allowed food corporations to outsource the production of food. I once heard an official at the Department of Agriculture say that he didn’t think we should be growing food in America at all. We should be outsourcing all of it and using our land for recreation and housing. I thought that was really interesting. So much for Homeland Security. So we live in a . . . we live in a global world. We get an enormous amount of our food and food ingredients from countries like China that don’t have the same kind of safety standards that we do. We need to work on that, and we are working on that.
We need to make sure that we're not importing sub-par food.
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