Is food anarchy the answer?

L.A. Times columnist calls for government to retreat from its attacks on our food choices.

I received an interesting email yesterday morning from Julie Gunlock, director of the Women for Food Freedom Project at the Independent Women’s Forum. She was promoting an opinion piece she had written for the Los Angeles Times. Although she asked for nothing, I suppose she was looking for a secondary outlet for her message.

The article was titled, “Keep the State off My Plate.” The writer is yet another activist weighing in on government involvement into what—and how much—Americans eat and drink.

Gunlock makes a few good points, but her overall message is one that I imagine wouldn’t sit well with most Americans if they really think about it. She’s basically advocating a kind of food anarchy.

“Americans must ask themselves: Do we really want government bureaucrats in charge of how much soda we can drink and what amount of salt can go into a can of soup?” Gunlock concludes in her article. “Is this really fitting for a country of free citizens with a limited government?”

I think the answer is, yes and no. I’ve argued previously that attempted government controls are often poorly conceived and ill-fated, such as New York Mayor Bloomberg’s ban on the sale of fountain sodas of more than 16 ounces.

But government does provide some protections for Americans, not only from themselves but from unscrupulous practices on the part of Big Business. Does Gunlock actually want food manufacturers to have the unchecked ability to put whatever they want into the food we eat? Laying aside questions about government excesses or questionable practices, without government agencies such as FDA and USDA who would have the power to protect the health and safety of citizens from unregulated food manufacturers?

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources