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

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources