Daphne Oz Quotes

I'm a chef, so I really like knowing where my food is coming from.

Much the way I want to know if my food is farm-raised, or wild, or if my orange juice is fresh or from concentrate. I also believe I have the right, and we as Americans all have the right to know what's in our food.

It's easy for Americans to forget that the food they eat doesn't magically appear on a supermarket shelf.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

We have a more intimate relationship with food than with almost anything else we buy, so people are with very good reason concerned about the real story behind what they eat.

I think it's important for children to know where their food comes from and how much work it takes to produce the items we eat in our home.

I've always had a strong interest in how food is produced and in knowing where it comes from.

If you eat food or produce, you should take into account where that food comes from.

You should ask where your food is coming from.

One of the trends we're seeing in food and agriculture is more and more consumers wanting to know things about their food and where and how it's grown and what's in it.

I want to know what my food has been eating.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

Ladies and Gentlemen: The American food system is completely safe!

Most people don't know where their food comes from. We're confused about the fundamentals. How does our food wind up on our plates? How exactly is it that, when I flick the switch, the lights come on?

We have to really think about where our food is coming from. The hormones being put in the stuff we eat - all of that contributes to cancer.

I think that once I started connecting dots of where my food was coming from and the reality of that, as opposed to maybe what you think it is as a little kid, and the realities of how my food was getting to my plate and what the real effects of that are. When I started connecting those dots, I couldn't disconnect them.

The time has come to recognize that food, how we produce it, process it, package it, sell it, cook it and eat it, is as important as any other issue.

Nobody trusts the industrial food system to give them good food.

There are a lot of great things about food, but it's something that's an eternal struggle in our contemporary society, where and how food is made, where it's coming from, how much to consume. There are so many layers to it.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

Whole Foods has been brilliant at changing the way food is produced because they just won't buy it if it doesn't meet their standards.

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.