Marion Nestle Quotes

Protect the consumer by owning the product all the way from the soil to the table.

I am highly suspicious of food which takes a long time to be imported.

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.

By giving the FDA adequate resources and authority to both prevent outbreaks and intervene once they appear, we can support the administration's efforts to reassure the parents of America that the food they feed their children is the product of the safest system in the world.

You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from; you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.

Many countries have food safety systems from farm to table. Everybody involved in the food supply is required to follow standard food safety procedures. You would think that everyone involved with food would not want people to get sick from it.

Our biggest fear is that 'Food, Inc.' will move heavy-handed food-safety regulations forward.

In Britain, the big supermarkets dominate our food chain. British supermarkets are some of the best in the world at controlling, manipulating and delivering cheap food.

The development of the food industry for both domestic and export markets relies on a regulatory framework that both protects the consumer and assures fair trading practices in food.

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.

This president has said this has to be a priority for our nation, protecting our food supply from terrorist acts, so he continues to provide the funding that is necessary.

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

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?

It's a good rule of thumb, it seems to me: if you're not allowed to see where something comes from, don't put it in your mouth.

I'm confident that we have measures in place. And the additional measures that we announced yesterday will be even more protective of our food supply in this country.

We are doing everything we can to protect the food supply. And I can tell you that we're making decisions based upon sound science and good public policy, given the circumstances that we are now in.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

We're going to do everything possible to make sure that food safety is always paramount, and that we work with the industry as aggressively as we can to make sure that we're paying attention to the food-safety issues.

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

Like other new and potentially powerful technologies, gene editing raises legitimate questions and understandable concerns about possible risks and misuse. How, then, should the technology be regulated? Rules developed decades ago for other forms of genetic engineering do not necessarily fit. Noting that gene-edited organisms are not transgenic, the U.S. Department of Agriculture has reasonably concluded that genetically edited plants are like plants with naturally occurring mutations and thus are not subject to special regulations and raise no special safety concerns.

Gene editing to make crops more abundant and resilient could be a lifesaver on a massive scale. The technology is already beginning to show results, attracting public and private investment, and for good reason. Scientists are developing crops with traits that enhance their growth, reduce the need for fertilizers and pesticides, boost their nutritional value, and make the plants hardier during droughts and hot spells. Already, many crops that have been improved by gene editing are being developed and tested in the field, including mushrooms with longer shelf lives, potatoes low in acrylamide (a potential carcinogen), and soybeans that produce healthier oil.

Improving the productivity of crops is fundamental to ending extreme poverty. Sixty percent of people in sub-Saharan Africa earn their living by working the land. But given the region’s generally low agricultural productivity—yields of basic cereals are five times higher in North America—Africa remains a net importer of food. This gap between supply and demand will only grow as the number of mouths to feed increases.

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

For me, creating a supply chain of what we should be eating is incredibly complicated. It's complicated to figure out how to change the food system in America.

I think that the FDA has not been able to catch some of these things as quickly as I expect them to catch and so we’re going to be doing a complete review of FDA operations. At bare minimum, we should be able to count on our government keeping our kids safe when they eat peanut butter. That’s what Sasha eats for lunch. Probably three times a week...