(cross-post from La Marguerite blog)
Thanks to Meryn Stol, for pointing me to what could be a world changing enterprise for food sourcing. As reported in World Changing, The Food Map, a project from two graduate students from University of Wisconsin, Madison, aims to shed some light on the U.S. food network. Currently in a very raw form, Food Map is using the example of two brands of mac and cheese to demonstrate how it would work on a larger scale.
It is time the shroud of secrecy surrounding what's gone on with our food, be lifted. I personally support the idea of a travel log for every single food item that makes it into our grocery stores. Food Map would go a long way towards alleviating my concern regarding this most troubling statistic from the FDA, that only 1% of food imports undergo food safety inspection . . . Short of greater transparency, I have to resort to blanket decisions such as bypassing non US food altogether. And even so, I still leave myself open to risks with processed foods. Currently ingredient sourcing for processed food is not required.
Please support The Food Map project, starting with a visit to the site.
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