Podcasts about Food safety

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Cangliang Shen from West Virginia University explores how microbial contamination in poultry poses emerging challenges for food safety. He discusses the use of surrogate bacteria, thermal processing techniques, and sanitation protocols in real-world poultry feed operations. Listen now on all major platforms!"We find that temperature up to 80°C can reach a three log reduction for the efficiency, which gives us hints for developing sanitation procedures and hazard plans for local industry facilities."Meet the guest: Dr. Cangliang Shen earned his Ph.D. in Meat Science and Food Safety from Colorado State University, with earlier training in Veterinary Medicine. He is currently a Professor and Extension Specialist at West Virginia University, focusing on improving poultry meat and feed safety through microbiological research and hazard planning.Click here to read the full research article!Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:04) Introduction(03:27) Current research focus(04:38) Temperature thresholds effectiveness(06:50) Ingredient impact on safety(09:44) Hazard planning insights(13:11) Future research directions(14:55) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Kerry- Poultry Science Association- Anitox- BASF

Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training. In this episode of Food Safety Matters, we speak with Jatin Patel [20:54] about: How FGS Ingredients discovered the source of the peanut contamination that caused a recall of some of its mustard-based products How FGS Ingredients initiated and carried out the recall, and lessons learned from the process Changes that FGS Ingredients has made to its allergen controls, food safety program, and supply chain as a result of the recall The broader implications for food safety standards, especially around allergen control, related to FGS Ingredients' recall experience How FGS Ingredients' learnings and risk mitigation efforts can help other companies be better prepared to maintain food safety along their supply chains. News and Resources HHS Budget Request Beats Familiar Drum [2:24] USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention [8:20]Pennsylvania Bill Aims to Protect Restaurant Patrons with Food Allergies [14:12] Trump Nominates Mindy Brashears to Second Term as USDA's Under Secretary for Food Safety [19:35] Sponsored by: Hygiena: Innovative Diagnostics Solutions for Hygiene and Food Safety Allergen Diagnostics and Data Management | Hygiena We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

When foodborne illness becomes a life sentence, who carries the burden? In this gut-wrenching episode of Don't Eat Poop!, our hosts Matt and Francine share the devastating story of John Trahar - a once-vibrant entrepreneur now reduced to a shadow of himself after a listeria infection caused bacterial meningitis. It's not just about pathogens and paperwork; it's about people. This episode puts a very real, very human face on why preventing foodborne illness isn't optional.In this episode:

The USDA’s Food Safety and Inspection Service reminds Americans to declare their independence from foodborne illness during the holiday weekend. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Dave Barry wrote a nationally syndicated, Pulitzer Prize-winning column that appeared in 500 newspapers from 1983 to 2005 and has published dozens of books. His newest is his very first memoir: Class Clown: The Memoirs of a Professional Wiseass. How I Went 77 Years Without Growing Up. Case in point: Dave really loves ketchup! He’s also very opinionated about it: where he stores it and what vessel it is delivered in. Spoiler alert: He keeps his ketchup on the counter. Food safety expert Angela Anandappa, executive director of Alliance for Advanced Sanitation, joins the show to tell us which condiments belong in the fridge and which are fine hanging out in the pantry. Plus, host Rachel Belle admits which condiment she’s had in the pantry for 10 years ... and still uses! Dave, a seafood despiser, tells us what he did with the live Maine lobster mailed to him as a gift; what his family, a group of fruitcake despisers, did with gifted fruitcake; and Dave and Rachel conclude that the best place to cook French fries is in an airplane bathroom. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

With President Trump massive tax cut and budget bill having moved back from the Senate to the House for a final vote, feeding programs are facing even larger cuts. The proposals include shifting some of the costs on to states, which will give them more incentives to deny food benefits to applicants. The Republicans are also seeking to increase the existing requirements related to work and education for SNAP participants, formerly known as food stamps. A recent podcast from Greg Silverman of the Westside Campaign Against Hunger and the Alliance for Hunger Free New York included interviews with several Capital District residents about how their families were helped by the various federal nutrition programs. Greg's full podcast is at https://soundcloud.com/listenwscah/the-albany-allies-episode-14

Food Fraud and Authenticity Testing with Deleo De Leonardis, CEO of Purity IQIn this eye-opening conversation, Kenny and Phil sit down with Deleo De Leonardis, CEO and co-founder of Purity IQ, to discuss a critical issue that affects every consumer: food fraud and adulteration.Deleo shares her unexpected journey from 20 years in retail (including VP of Private Label at Sobeys) to becoming an entrepreneur in the science-based world of authenticity testing. Despite not being a scientist herself, she and her co-founders identified a massive gap in the industry - while labs routinely test for identity (is echinacea actually present?), they often miss adulteration, dilution, and substitution.Key Topics Covered:Why standard identity testing isn't enough to catch food fraudThe difference between targeted vs. untargeted testing methodsReal examples of adulteration in honey, olive oil, spices, and supplementsHow economic pressures and supply chain disruptions create opportunities for fraudstersThe shocking reality that less than 1% of imported products are actually inspectedWhy "Product of Italy" doesn't guarantee authentic olive oilThe innovative QR-enabled certification system that educates consumers in real-timeSobering Statistics:Some botanical supplements contain over 80% maltodextrin filler instead of active ingredientsFood fraud has existed since ancient Rome and flourishes during economic uncertaintyMost labs focus on facility audits (GMP) rather than actual product testingThis conversation will change how you think about the products on grocery store shelves and highlights why consumers, brands, and retailers need to ask better questions about authenticity testing. As Deleo puts it: "You may think you're doing all the right things - you're missing a really big component." Find Purity IQ here: https://purity-iq.com/Find Deleo here: https://www.linkedin.com/in/delsue28/Thank you to Field Agent Canada for sponsoring the podcast: https://www.fieldagentcanada.com/  

In this episode of the Drop In CEO podcast Jay Schumann shares his expertise in corporate microbiology, food safety, and quality assurance. The conversation covers Jay's career journey, key leadership lessons, and the importance of being a lifelong learner. Jay emphasizes the value of humility, continuous learning, and investing in people, offering practical advice for both current and aspiring C-Suite leaders. The episode also highlights the significance of aligning with a company's values and the critical role of cultural understanding in achieving professional success. Episode Highlights: 05:31 Climbing the Corporate Ladder at PepsiCo 09:46 Insights on Leadership and People Management 23:53 Defining Lifelong Learning and Wisdom 25:48 Acquiring Knowledge Through Various Methods 29:28 The Role of Humility in Learning and Leadership 36:53 Finding Credible Sources of Information Jay Schuman is a seasoned senior leader in Corporate Food Safety and Microbiology with over 30 years of experience in the food and beverage industry. Known for his high integrity and science-based, practical approach, Jay has led global teams and labs supporting new product innovation, risk mitigation, compliance, and quality assurance for major CPG brands. He excels at designing and implementing microbial food safety programs, harmonizing standards across regions, and fostering GFSI-compliant food safety cultures. A trusted people leader and strategic thinker, Jay is passionate about cross-functional collaboration, continuous improvement, and building strong, values-driven teams that drive business results. Connect with Jay Schuman: LinkedIn: www.linkedin.com/in/jay-schuman For more information about my services or if you just want to connect and have a chat, reach out at: https://dropinceo.com/contact/See omnystudio.com/listener for privacy information.

RaeAnn Tucker joined Wake Up Tri-Counties to talk about fireworks safety, food safety, sun safety, men's health, HIV testing, and school physicals. The Henry and Stark County Health Departments will close all offices and First Choice Healthcare Clinics on Friday, July 4th, in observance of Independence Day. Some home services staff will continue essential care, but regular hours will resume on July 7th. Officials are warning of increased fireworks injuries during holiday celebrations, particularly among children under 15. The departments urge safe handling: never let kids use fireworks unattended and always follow instructions. Food safety is also a concern—keep perishables cold and discard food left out too long. For appointments, information on school physicals, HIV testing, or birth certificates, visit henrystarkhealth.com.

In this special summer bonus episode of The Food Professor Podcast, recorded live at the SIAL Food Innovation Show in Toronto, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois welcome two exceptional guests: Joanne McArthur, President of Nourish Food Marketing and co-chair of the SIAL Innovation jury, and Chantal Van Winden, CEO of Olimega and this year's SIAL Innovation Gold Medal winner. The episode dives deep into Chantal's award-winning product—Camelina oil with a buttery flavour—unpacking its health benefits, sustainable production, and commercial potential.Chantal shares the remarkable 18-year journey behind the development of camelina oil, a uniquely Canadian innovation. With 35% Omega-3, high antioxidant content, and an exceptionally high smoke point (475°F), the oil is a healthy, locally grown alternative to avocado and olive oil. Grown in cold climates with short growing seasons, camelina thrives in Northern Quebec and supports sustainable farming practices, including soil health improvement and pollinator partnerships with beekeepers.Joanne offers behind-the-scenes insight into the SIAL Innovation judging process, where over 170 products from more than 70 countries are evaluated. She highlights the rigorous selection process and emphasizes why Chantal's camelina oil stood out—not just for its health properties but also for its taste, innovation, and commercial viability. The buttery flavour was developed through natural aroma infusion and is particularly suited for applications like popcorn—a detail that excited the hosts and exemplifies the product's consumer appeal.Beyond its nutritional edge, camelina oil tells a compelling Canadian story—rooted in agricultural innovation, sustainability, and female entrepreneurship. Chantal recounts how the crop was initially planted to improve soil health on her family farm and later developed into a premium oil after discovering its omega-rich properties. With demand rising internationally—35% of Olimega's business is export-based—she now has a waitlist of Canadian farmers eager to grow the crop.Tune in to hear how this buttery Canadian oil may be the next pantry staple and discover what it takes to win one of the most prestigious awards in food innovation. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Stephen Grootes speaks to Avhapfani Tshifularo, chief executive of Fuels Industry Association of South Africa about South Africa’s strategic pivot from Saudi Arabian to U.S. oil imports, highlighting India’s growing role as a key player in securing the country’s petrol and diesel supply. In other interviews, Matlou Setati, Executive for Food Safety and Sustainability Initiative at the Consumer Goods Council of South Africa speaks about the company's relief and support for the Minister of Agriculture's decision to revoke a contentious contract with Leaf Services, which would have imposed significant financial burdens on the baking industry. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape. Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa Follow us on social media 702 on Facebook: https://www.facebook.com/TalkRadio702702 on TikTok: https://www.tiktok.com/@talkradio702702 on Instagram: https://www.instagram.com/talkradio702/702 on X: https://x.com/CapeTalk702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalkCapeTalk on TikTok: https://www.tiktok.com/@capetalkCapeTalk on Instagram: https://www.instagram.com/CapeTalk on X: https://x.com/Radio702CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Stephen Grootes speaks to Matlou Setati, Executive for Food Safety and Sustainability Initiative at the Consumer Goods Council of South Africa, about the company's support for the Minister of Agriculture's decision to revoke a contentious contract with Leaf Services, which would have imposed significant financial burdens on the baking industry. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape. Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa Follow us on social media 702 on Facebook: https://www.facebook.com/TalkRadio702702 on TikTok: https://www.tiktok.com/@talkradio702702 on Instagram: https://www.instagram.com/talkradio702/702 on X: https://x.com/CapeTalk702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalkCapeTalk on TikTok: https://www.tiktok.com/@capetalkCapeTalk on Instagram: https://www.instagram.com/CapeTalk on X: https://x.com/Radio702CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about: His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars" His thoughts on FDA's approach to fast-tracking approval of new food dyes and chemicals so that other chemicals considered "harmful" can be phased out What role he sees science playing in the new administration's approach to food safety policy. News and Resources California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12] ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21] Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35] STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren't just petty - they were potentially deadly. In this episode of Don't Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney's restaurant menus. From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.In this episode:

Automating Food Safety with NormexIn this episode, we sit down with Tanguy Etoga, founder and CEO of Normex, to dive into the often overlooked but critically important world of food safety management.Tanguy shares his fascinating journey from a childhood in Cameroon—where a conversation with his father about preserving mangoes year-round sparked his passion—to becoming a food safety consultant and tech entrepreneur revolutionizing how small and medium food businesses handle compliance.What We Discovered:Why our industry is traditionally slow to adopt new technology (spoiler: we're too busy making food!)How AI and IoT sensors are transforming tedious paperwork into streamlined digital processesReal examples of companies saving $60,000+ in six months through automationThe hidden costs of manual food safety processes that most of us don't realize we're payingWhy even small food businesses with just 2 employees need proper food safety systemsHow one ice cream company freed up 3 quality employees to move into productionMy Key Takeaways: From temperature monitoring that used to require hourly manual checks to AI-powered corrective action plans, Tanguy shows us practical applications of technology that actually work—not just buzzword solutions. This isn't about replacing people; it's about eliminating the mundane tasks so our teams can focus on what matters: making great food safely.Whether you're a food processor, manufacturer, restaurant, or anywhere in our supply chain, this conversation offers valuable insights into protecting your business, your customers, and your reputation. I'll admit, food safety isn't the sexiest topic we've covered, but it might be one of the most essential.Connect with Normex at normex.ca or follow their educational content on LinkedIn for weekly food safety insights.Find Tanguy at https://www.linkedin.com/in/tanguyetoga/?originalSubdomain=caThank you to Field Agent Canada for sponsoring the podcast : https://www.fieldagentcanada.com/Thank you to LeBeauExcel for sponsoring this episode: https://lebeauexcel.com/

Last week, a listeria outbreak linked to ready-to-eat meals sold at Walmart and Kroger led to hospitalizations and three deaths. Major DOGE cuts targeted administrative and communications staff at food safety agencies, and some experts worry there could be further weakening of America's food safety systems. We'll hear more. But first: We'll give an update on oil markets and the Middle East, and learn about the work left to do on the big tax and spending bill.

Last week, a listeria outbreak linked to ready-to-eat meals sold at Walmart and Kroger led to hospitalizations and three deaths. Major DOGE cuts targeted administrative and communications staff at food safety agencies, and some experts worry there could be further weakening of America's food safety systems. We'll hear more. But first: We'll give an update on oil markets and the Middle East, and learn about the work left to do on the big tax and spending bill.

In this special summer bonus episode of The Food Professor Podcast, host Michael LeBlanc brings listeners straight to the SIAL Food Innovation Show floor for a flavorful conversation with Chef Jonathan Maters, co-founder of Smokin Jon's BBQ & Company. Born in Newfoundland and based in New Brunswick, Jonathan shares how a pandemic-era pivot turned his passion for barbecue into a growing food enterprise capturing the attention of retailers and food lovers alike.Jonathan walks us through his culinary roots, detailing how he started with a single signature sauce—Smoky Maple—bottled and sold from his backyard deck. With demand quickly outpacing his capacity, he moved into Class 5 kitchens and later secured a co-packing partner to scale his product line. Now, with a robust lineup of unique, clean-label barbecue sauces, hot sauces, and spice rubs, Smokin' Jon's is turning heads across Canada.From the Cuban-inspired Cubana BBQ sauce (orange juice, cumin, and oregano!) to the fiery Carolina Reaper sauce and low-sodium, filler-free spice blends, Jonathan emphasizes innovation, authenticity, and health-conscious ingredients. He shares how packaging design and colour-coded branding help his products stand out on crowded shelves.Jonathan also opens up about the hard realities of food entrepreneurship—from navigating CFIA and FDA regulations to the steep costs of national shelf space, and his evolving relationship with major retailers like Sobeys and Loblaws. He reflects on the role of local government support, challenges in accessing infrastructure, and the importance of marketing hustle, including a growing Instagram following built on grassroots cooking content.Listeners will appreciate Jonathan's frank insights on building a business from scratch, his strategic use of flavour storytelling, and his advice to fellow food entrepreneurs: “You'll hear ten no's for every yes—but that one yes is everything.”This episode is packed with practical inspiration, tasty ideas, and a genuine look behind the scenes of a fast-growing Canadian food brand. Whether you're a barbecue enthusiast, aspiring food entrepreneur, or retail insider, this conversation will leave you fired up and hungry for more.https://smokinjonsbbq.ca/ The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Is your wheat toast a weapon waiting to happen? In this eye-opening episode of the Don't Eat Poop!, our hosts Francine and Matt unpack a disturbing real-world threat: the smuggling of a biological weapon-grade fungus into the U.S. food system. From fusarium head blight to potential global famine, they connect the dots between agroterrorism, supply chain vulnerabilities, and why food safety professionals need to think like defense strategists. It's not paranoia, it's preparedness.In this episode:

Pippa Hudson speaks to Mariam Mayet, Director of the African Centre for Biodiversity, about Cabinet’s decision to ban Terbufos — a toxic agricultural chemical linked to multiple child deaths in a food contamination tragedy last year.See omnystudio.com/listener for privacy information.

In just the past several months, we've seen a sharp uptick in food recalls—affecting everything from leafy greens to frozen meals. And it's not just one culprit—Listeria, Salmonella, E. coli, and even viruses like norovirus and parasites like cyclospora are in the headlines. Is this a coincidence, or are we facing a deeper shift in … Continue reading Omnivore Presents: SciDish | June 2025: Food Safety 2025: Insights on Recalls, Risks, and Resilience →

The Food Professor Podcast closes out its fifth season (sort of) with a sizzling, two-guest double feature and a feast of food industry insights.Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois kick things off with a robust news round-up, starting with the Competition Bureau's lawsuit against DoorDash. The case alleges deceptive pricing practices that could set a major precedent in Canada's rapidly evolving food delivery sector. Next up is a conversation about GLP-1 drugs like Ozempic, and their surprising ripple effects across the food and restaurant industries. With major players like McDonald's flagging GLP-1's impact on consumer demand, the hosts unpack how appetite suppression could force chains to rethink menus and marketing.Turning to politics, the duo dives into the return of Bill C-202, which aims to legislate permanent protection for supply-managed sectors like dairy. Sylvain, fresh from testifying before Senate, challenges the notion that legislation ensures economic security, arguing that this approach stifles innovation and shrinks global opportunities for Canada's dairy sector. The conversation highlights deeper questions about food affordability, trade readiness, and long-term resilience in Canadian agriculture.The episode then shifts to the guest segment, welcoming Daniel Vaughn, Texas Monthly's Barbecue Editor and the man behind the publication's iconic “Top 50 Barbecue Joints in Texas” list. Daniel shares his personal journey from Ohio to Texas BBQ fanatic, reveals the meticulous tasting process behind the prestigious list, and highlights innovations shaping the future of craft barbecue—from smoked lamb to Vietnamese fusion. He also reflects on the human side of the industry, including stories of pitmasters overcoming illness, personal loss, and economic challenges, all while pursuing culinary greatness.Wrapping the episode, Ransom Hawley, CEO of Caddle and presenting sponsor of the podcast, joins to share exclusive insights from a new back-to-school consumer study. He reveals that two-thirds of Canadian parents begin planning in late spring, and that private-label grocery products are increasingly popular—especially among families with younger children. He discusses emotional purchase behavior, the importance of online research, and how grocers and retailers can tailor promotions for maximum impact.With bold opinions, brisket, and back-to-school tips, this finale serves up equal parts smoke and strategy. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

HEADLINES:♦ The UAE's Next Public Holiday♦  A Viral Dubai Video Is Sparking Discussions About Proper Food Storage♦  The Circus Is Rolling Into Town With A Special Twist♦  A Dubai Mums Facebook Group Discusses Appropriate Outfits For The School Run♦  Starting Over in Dubai: Jason Kwao's Guide To Thriving Abroad

When your cucumbers keep ending up on outbreak lists, it's time to ask: what the actual food safety fail is going on?In this episode of Don't Eat Poop!, our hosts Matt and Francine dig into the repeat salmonella outbreaks linked to Bedner Growers - and why the phrase “voluntary recall” should still raise your eyebrows. They dissect how the contamination trail is traced, what might really be behind recurring farm-based outbreaks, and why cross-contamination is everyone's problem. Whether you're running a farm, a food service kitchen, or just trying to avoid the “poop” in your produce, this one's a wake-up call.In this episode:

The Food and Drug Administration has approved three naturally sourced food dyes. For more on what this may mean for your health, Roxy Todd spoke with a food safety expert.

The words "Food Safety" can mean a wide range of things- whether or not to wear gloves in food preparation, what temperature to store and cook food at, how to avoid cross-contamination, and even where your food is coming from. With so many things to be mindful about when preparing or eating food, Dr. Jonathan Karp and student producer Kaya Basatemur clear up some myths and misunderstandings regarding food safety and provide some history on what has happened when these precautions aren't taken.

Food safety is a public health and development priority. This year's theme “Food Safety: Science in Action” highlights the urgent need to strengthen food systems through research, innovation, and science-based regulation. On this episode, we speak with Nicholas Alifa, PhD Researcher in Food Science at the University of Reading, on the role of science in building safer, more resilient food systems. Moderated by Stephen Daniel, Senior Associate, Think Tank Operations, NESG

Almond forecast, extremely small cherry crop, USDA plans to helps small-scaled farmers, food safety reminders for those summer cookouts.

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.  In this episode of Food Safety Matters, we speak with Dr. Applegate [1:10] about: The importance of diagnostics for ensuring food safety and implementing effective disease management protocols in the poultry industry Common misconceptions among industry about diagnostics and how to effectively implement diagnostic tests on-farm Key first steps to integrating effective diagnostic testing protocols alongside biosecurity programs The difference between serotyping data versus quantitative data, and the importance of both to determining the effectiveness of Salmonella vaccines for poultry Support and solutions offered by Elanco for collecting and interpreting serotyping and quantification data to improve poultry food safety outcomes. Sponsor Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

In this raw and eye-opening episode of Don't Eat Poop!, our hosts Matt and Francine tackle one of the deadliest (and most misunderstood) topics in the food industry: food allergies. Prompted by a tragic case of a mislabeled cookie causing a grandmother's death, they break down how simple labeling mistakes and casual attitudes toward allergens can have lethal consequences. From cross-contact catastrophes to faux allergy fibbers, this episode dives deep into the real-life implications of allergy mismanagement in both food service and retail.Whether you're managing a restaurant kitchen, hosting kids at summer camp, or buying cookies at a supermarket, this one's a must-listen for anyone serious about food safety compliance.In this episode:

Greg Bishop reviews some shell bill action happening at the Illinois Statehouse in the final days with an empty budget bill passed to the House by the Senate and a measure about food safety being gutted and replaced in the House to advance "medical aid in dying" legislation.

- Discovery of Xylitol Crystals Mimicking Electronic Structures (0:11) - Breakaway Civilization and Suppressed Science (1:58) - Microscopy Analysis and Health Implications (21:53) - Critique of Modern Science and Consciousness (52:11) - Alternative Cancer Treatments and Water Structure (56:28) - Proposal for Earned Voting Rights (1:10:49) - Critique of Modern Society and Call for Reform (1:17:51) - Exploration of Nature and Personal Reflections (1:18:11) - Microscopy Experiments and Real-Time Observations (1:20:19) - Final Thoughts and Future Plans (1:23:42) - Iran's Nuclear Program and Geopolitical Tensions (1:24:00) - Zionist Interests and Prophetic Fulfillment (1:26:50) - Iranian Perceptions and Hebrew Immigrant Aid Society (1:28:32) - Trump's Foreign Policy and War Prospects (1:30:53) - Historical Analogies and Economic Bubbles (1:41:31) - Microscopy and Virus Theory Skepticism (1:47:48) - Forensic Science and Legal System Flaws (1:54:02) - Combat Photography and Bullet Traces (2:01:03) - Personal Resilience and Combat Experience (2:06:22) - Health Ranger Store Products and Food Safety (2:10:31) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

What happens when allergen contamination starts at the farm—and no one saw it coming?In this powerful episode of our Allergen Podcast Series, Jatin Patel from FGS Ingredients shares the real story behind a nationwide recall involving mustard contaminated with peanut traces. Hosted by Alan Cadman of Intertek Food Services UK, the discussion explores:Inconsistent lab results (PCR vs ELISA)The operational impact of unexpected recallsSteps to protect consumers from unknown risks

Regulations are written in blood. Whose blood are we using? Welcome to Standards, a new series from Everything is Public Health where we examine all the rules and regulations keeping us safe and healthy, and the deregulation movement working to destroy them. The current fascist administration is slashing food safety guardrails. It will cost us. -o-Patreon: https://www.patreon.com/everythingispublichealth  Bluesky Social: @everythingisPHMastodon: @everythingispublichealth Email: EverythingIsPublicHealth@gmail.com Photo Credit: Public Domain image from WikicommonsSupport the show

Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.  In this episode of Food Safety Matters, we speak with Alex [30:28] about: The work of the Biodegradable Plastics Institute (BPI) California law AB 1201, which goes into effect in January 2026 and makes significant changes to compliance for compostable products, including food packaging, in the state The law's anticipated effects on food packaging and food safety for companies operating in California The roles that labeling and certification play in the safety and sustainability of California food packaging How companies will need to shift how they come to market and talk about the sustainability of their packaging How food companies who sell in California and across other U.S. markets may respond to the changes required by the California law Whether AB 1201 will have a "ripple effect" on the rest of the U.S.  In this episode of Food Safety Matters, we also speak with Bob Ferguson [19:31] about: His latest Food Safety Insights Column, “Hygienic Design: How are Processors Coping with This Essential Element of Food Safety?” News FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe [4:33] FDA Approves Three Food Colors from Natural Sources [6:45] More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer [12:35] Unions Representing USDA Staff Request Congressional Oversight of Budget, Staffing Cuts [13:20] FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline [18:04] Resources Food Safety Summit Live Stream Sessions | On Demand Hygienic Design: How are Processors Coping with This Essential Element of Food Safety? We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Gregg Doud goes in-depth on his career in trade and now how dairy fits into global discussions.

In this episode of Don't Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.They kick things off with a recent incident at Erewhon's luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.In this episode:

The challenge of implementing and maintaining food safety standards at any food manufacturing plant requires strict record-keeping, solid communications and a commitment to working with inspectors on both the federal and state levels. In this episode, Brian Kellerman, chief quality and food safety officer at Kellerman Consulting, describes implementation of technically complex food safety projects and describes how food safety efforts have evolved in the last five years. He also offers insights on where these food safety initiatives may be headed as meat processors continue to aim to provide safe products.

It's the Ranch It Up Radio Show Herd It Here Weekly Report!  A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads.  Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. Episode 82 Oklahoma joins the list of states to enact meat labeling laws.  Oklahoma Gov. Kevin Stitt last week signed into law a measure requiring manufactured protein products to be labeled differently from meat. House Bill 1126 requires food manufacturers, distributors and retailers to clearly disclose that cell-cultivated or cultured products or those that come from a lab, plants or insect proteins are not meat. Those convicted of false advertising could face a misdemeanor. The law places the burden of proof on the manufacturer and not the retailer. Oklahoma's Department of Agriculture, Food and Forestry would be responsible for investigating complaints that food products are falsely advertised or misbranded as meat products. The act takes effect Nov. 1. Several U.S. states have enacted or proposed laws regulating the labeling of meat and alternative protein products, particularly focusing on plant-based and cell-cultured (lab-grown) meats. These laws aim to ensure transparency for consumers and protect traditional meat industries.AP News+7The Guardian+7National Agricultural Law Center+7 States with Enacted Meat Labeling Laws Missouri: In 2018, Missouri became the first state to pass a law prohibiting misrepresentation of products as meat if they are not derived from harvested livestock or poultry. Wikipedia Arkansas: Enacted Act 501, which restricts the use of traditional meat terms on plant-based and cell-cultured products. Wikipedia+1NYU Environmental Law Journal+1 Louisiana: Passed legislation banning the use of meat terminology on products not derived from animals. Wikipedia+1NYU Environmental Law Journal+1 Mississippi: Implemented laws requiring clear labeling of alternative meat products and, more recently, passed a bill banning the manufacture and sale of lab-grown meat. Big Rapids Pioneer+4WIRED+4NYU Environmental Law Journal+4 Florida: In May 2024, Florida became the first state to ban the manufacture and sale of cell-cultured meat, defining it as any meat product produced from cultured animal cells. Penn State Agricultural Law Center+3National Agricultural Law Center+3Houston Chronicle+3 Alabama: Followed Florida by enacting similar legislation banning the production and sale of lab-grown meat. National Agricultural Law Center+7WIRED+7Big Rapids Pioneer+7 States with Proposed or Pending Legislation Michigan: Introduced bills aiming to prohibit labeling lab-grown meat substitutes as "meat" and to ban the manufacture and sale of cultivated meat derived from animal cell cultures. Big Rapids Pioneer Nebraska: Governor Jim Pillen proposed a ban on lab-grown meat, facing pushback from ranchers and farm groups who prefer clear labeling over outright bans. AP News Arizona and Tennessee: Considered legislation to ban cell-cultured meat; however, the bills did not pass in the 2024 legislative sessions. Penn State Agricultural Law Center+2National Agricultural Law Center+2Houston Chronicle+2 Federal Regulations At the federal level, the U.S. Department of Agriculture (USDA) oversees meat labeling through the Food Safety and Inspection Service (FSIS). In March 2024, the USDA finalized a rule allowing the voluntary use of "Product of USA" or "Made in the USA" labels on meat, poultry, and egg products only when they are derived from animals born, raised, slaughtered, and processed in the United States. USDA Summary The landscape of meat labeling laws in the U.S. is evolving, with several states enacting or proposing legislation to regulate the labeling of alternative meat products. These laws vary in scope, with some focusing on prohibiting specific terminology and others imposing outright bans on certain products. The federal government also plays a role in standardizing labeling practices to ensure consumer transparency. Upcoming Bull & Heifer Sales On RanchChannel.Com Lot's of bull and heifer sales coming up on the RanchChannel.Com sale calendar.  Check out the full line up HERE. SPONSORS Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources   American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh   Axiota Animal Health https://axiota.com/ @MultiminUSA   Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat   Ranch Channel https://ranchchannel.com/ @RanchChannel Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/   The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/ Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/  

This weekend is the unofficial start to summer and many of you will probably be firing up the grill over the three-day weekend. Rod Bain has some food safety tips for you and your family as you enjoy grilling some delicious meat.

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; Monica Khoury, Senior Quality Expert, Nestlé; and Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.  In this episode of Food Safety Matters, we speak with: Sharon Beals and Dr. Peter Taormina [2:24] about the function and limitations of finished product testing Sandra Eskin [20:24] about STOP Foodborne Illness' leadership in food safety John O'Fallon [37:33] about how to harness environmental sensors for enhanced food safety. Monica Khoury and Lily Yasuda [1:04:01] about how simple food safety culture tools can make a big impact  Sponsored by: Zebra Technologies    We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Christine Anderson is a German politician and Member of the European Parliament (MEP) since 2019, representing the Alternative for Germany (AfD) party. Anderson joined AfD in 2013 and served as its group leader in the Limburg-Weilburg district assembly from 2016 to 2018. In the European Parliament, she is part of the Identity and Democracy Group and serves on committees including Public Health, Women's Rights and Gender Equality, and the Environment, Climate, and Food Safety, as well as the Delegation for relations with the United States. We discuss the recent election in Germany, mass immigration and energy security. Christine Anderson in Canada tickets:https://trinityproductions.ca/To watch the Full Cornerstone Forum: https://open.substack.com/pub/shaunnewmanpodcastGet your voice heard: Text Shaun 587-217-8500Silver Gold Bull Links:Website: https://silvergoldbull.ca/Email: SNP@silvergoldbull.comText Grahame: (587) 441-9100Bow Valley Credit UnionWebsite: www.BowValleycu.comEmail: welcome@BowValleycu.com Use the code “SNP” on all ordersProphet River Links:Website: store.prophetriver.com/Email: SNP@prophetriver.com

Do you pay attention to information printed on food labels? From eye-catching designs companies use to entice you to buy a product to nutrition facts panels to the tiny dates printed on packages. There's a lot going on to be sure. For policymakers, they hope that refining date labels on food packaging will help reduce the amount of uneaten food ending up in landfills. Food Waste is a major contributor to greenhouse gas emissions. The Food and Drug Administration and the Food Safety and Inspection Service recently asked for public input on food date labels. So, we decided to gather some experts together to talk about this important policy tool. Roni Neff is a professor in the Johns Hopkins Bloomberg School of Public Health and Senior Advisor at the School's Center for a Livable Future. Her research looks at the intersection of food waste policy, climate change, and food system resilience. Brian Roe is a professor at the Ohio State University Department of Agricultural, Environmental and Developmental Economics. His work focuses on issues including agricultural marketing, information policy, behavioral economics, and product quality. Ruiqing Miao is an associate professor of agricultural economics and rural sociology at Auburn University's College of Agriculture. His research emphasizes sustainability, innovation, and decision making. Interview Summary Brian, let's begin with you and let's make sure everyone's on the same page. Can you talk to us a little bit about what date labels are and where they are on packaging. And what is industry required to include in terms of these date labels? Yes, so date labels, we see them anytime we pick up a food package. Most packages are going to have some type of date label on them. Oddly, federal law doesn't regulate these or really require these other than the exception of infant formula, which is the only federal requirement domain out there. But in the absence of federal regulation, states have kind of done their own thing. About 40 different states require date labels on at least some food products. And about 20 states prohibit or restrict the sale or donation of food past the label date. And even though states that require date labels, manufacturers can still choose the dates. There are no real regulations on them. So, recognizing that confusion over date labels can lead to unnecessary food waste, Government and industry actors have made, you know, some efforts to try to standardize date labeling language. But nothing terribly authoritative. Now, some states have introduced bills that seek to standardize date labels, with the motivation to try to get rid of and reduce food waste. California being perhaps the most recent of these. In 2024, they passed a bill that prohibits the use of any date label other than 'Best if Used By,' the phrase that goes along with foods where the date represents kind of a quality indicator. And then the phrase 'Use By,", if that date has some implications for product safety. The bill doesn't go into effect until July of '26, so we're going to see if this is going to create a domino effect across other states, across the food manufacturing center or even bubble up and be dealt with at the federal legislation level. Now, industries tried to do things before. Back in 2017, the Food Marketing Institute and the Grocers Manufacturers Association had a standardized date labeling suggestion that some firms bought into. FDA has given out some guidance about preferring 'Best if Used By' on certain food products to indicate quality. But again, we're all kind of waiting to see if there might be a federal legislation that kind of brings these state labels into check. Thanks, Brian. And it's really important to know about the policy landscape and the fact that there hasn't been a federal policy across all foods. And it's interesting to see the efforts of, say, in California. I think this begs the question; how do consumers actually process the information of date labels? This fascinated us too. A very clever person at Ohio State that I work with, Dr. Aishwarya Badiger, led a study I was part of. We enlisted consumers to come into the Consumer Evaluation Lab that we have here on campus and evaluate samples of milk. They were presented with the label of each milk. We gave them a little glass with a nose full of the milk that they could sniff. So, they're looking at the date label, they're given the sample they could smell, and then we kind of asked them, Hey, if this were in your fridge, would you keep it or toss it? But the entire time we actually had them fitted with special glasses that precisely track their eye movements so we could understand kind of which information they were looking at while they went through the whole process of evaluating and then making their decision. Consumers overwhelmingly looked at the date itself on the package and largely ignored the phrase or the words that go along with the date. In fact, for more than half of the evaluations, the consumer's eyes never went anywhere near the phrase. This is important. And actually, we'll talk about that a little bit more with some of our other guests. So, what are the implications of date label policies? So the eye tracking research really drove home to me that dates are much more salient than phrases. Although all the policies largely deal with the phrases. Dates give you actionable information. People can look at the date on the label, look at the calendar, and man, that's something they can do something about. They can act based upon that. The phrases are a little bit more ambiguous as Roni will talk about later. I think that people have a hard time interpreting what those phrases really mean. That doesn't mean we should not try to unify those phrases, but rather this is going to be a longer-term investment in educational infrastructure that until those phrases really become salient and actionable to consumers. And then become more of a critical component of the policies. But right now, policies are generally silent on dates. And dates seem to be the real action mover. Yeah. So why don't we just get rid of all of this? What would be the implications? Yes. We did this experiment too. Same kind of setup. Had people come in, they had the jug of the milk in front of them. They had a glass of milk that they could sniff. Same thing. And we had a bunch of different milks. We had some that were only like 15 days post pasteurization. Some that went out to like 40 days past pasteurization. So, the youngest or the freshest had about three days, quote unquote, left on its date label. The 40-day old milk was like two or three weeks past the date. And we did two things. We had them evaluate the milk with the dates on the jugs, and then we had ones where we took the dates and the labels off the milk. Not surprisingly, when they did not have the dates on the milk, they were much more likely to say that they would keep the milk. Even that 40-day old milk, about half of them said, yeah, I'd drink this. I'd keep this if it were in my fridge. But it wasn't a slam dunk. So, our youngest and freshest milk had an odd flavor note. You know, sometimes as the seasons change, feed sources change for cattle, you get an odd flavor note. It's not spoilage, it's just a slightly different note. And when people have the date label, they were much more willing to give that milk a second chance and say that they would keep it. But if the date label wasn't on there, they took that odd flavor note and said, I'm going to toss this milk. So, it's really kind of a nuanced thing. And if you would take those off, I think you're going to get some consumers who are going to kind of freak out without any guidance. And they might have kind of an itchy trigger finger when it comes to throwing away that milk or other products. So, it's compelling. We've seen England, the UK, do this; take dates off of certain products. But I would probably want to see a little more example of how consumers are responding to that before I fully endorse that as kind of a policy movement forward. Brian, thank you for that. And I have got to say, I was not expecting to have a conversation about the bouquet of a glass of milk. But this is really an interesting finding, and it does help us understand some other things that we're going to talk about. Roni, I want to turn our attention to you. And I know you are someone who's been involved in understanding date labels for a while. And I really appreciate it and I've said it before, but you're the reason I got into this work. I want to understand a little bit more about what are important things to understand about the misconceptions that consumers may have about food date labels? And why does it matter for policymakers? Well, I'll start with just saying that conceptions are what we know rationally. And it's not the whole picture because as Brian was alluding to a lot of our decision making is going on in our emotions. And like I can tell my son all day long the fact that that milk is okay, he's going to toss it because he doesn't trust it. There's a lot more going on than conceptions. But I want to talk about two misconceptions. The first one is that despite what Brian just said about the fact that these date labels other than infant formula aren't federally regulated, about two in five people think that they are. We just did a national consumer survey in January 2025, and this is one of the findings. And I did that along with Emily Broad Lieb from the Harvard Food Law and Policy Project and Akif Khan also from there, and then Dana Gunders from ReFED. And in addition to this idea that they're federally regulated, I'll say that these kinds of beliefs were most common among those who were 18 to 34, parents with children under age 18, and black and Hispanic consumers. Our earlier work also found that those who think that food date labels are federally regulated are more likely to discard food based on them. All this speaks to a real challenge. And, you know, it kind of makes sense, like if you see something and you trust it, that it's from the federal government. And of course, we all trust the federal government these days. If you trust it, then you're going to respond to it. So that's an implication for food policy. And then the next thing we did also is that we tested understanding of five different food date label phrases: a date with no text, and then two of those phrases accompanied by icon images. And since none of these actually have a federally recognized meaning the correct answer for all of them in terms of the meaning is like other. But we also accepted answers that were aligned with that voluntary industry standard, just to kind of see how people were perceiving it. And, across all of these labels, only an average of 53% of people answered correctly about what these labels meant. Now, consumers were pretty good at identifying 'Best if Used By' as a quality label. But the real challenge comes in with 'Use By' which under the voluntary industry standards should be a safety label. And more people thought it was a quality label than thought it was a safety label; 44% versus 49%. And so, we need to clear up these misconceptions in support of food safety, in support of food waste prevention. But in order to do that, we need to be able to tell people clearly what the labels mean. And we can't really do that if there's no standardized meaning of what they mean. So, we really need a national standard, and that is the policy implication. Thank you for that. And I know Ruiqing and I have done some work in this space and in part learning from what you all have done. I'm interested because you mentioned the 2025 survey, but of course you also mentioned the 2016 survey. Are there any big shifts or anything that you want to tell us about changes that you see from those two different surveys? We asked a number of the same or almost identical questions in those two surveys. And since that time, we've adopted a voluntary industry standard and there's been a lot of education and communication about wasted food. And yet in our survey we actually found that things were going in the wrong direction. Consumer misunderstandings of date labels increased. Those who quote always or usually discard food based on the label: in 2016, that was 37%, and this year it was 43%. And then in terms of belief that these are federally regulated: in 2016 it was 36% and now it's 44%. We're going in the wrong direction despite all these activities, and I don't know why. I think for those who are looking for future research questions, this would be a really interesting one. This is really disturbing because all of the information that's come out about date labels. I thought people would understand this. And that this is where we would be in a different place. So, this work is really important. So, how did people's response to date labels vary by food item? Did you see any differences? Because this is something that comes up often that people may be more responsive to some food products versus others? Yeah, indeed. We asked about five different foods, and we showed a bunch of different labels for each food. And the responses did vary both based on the item and based on what label was on it. And I'll start with where caution is needed. Deli meats are one example of where we really want people to pay attention to that label. And while there's no federal standard that label's the best piece of information people has, so they should use it. And we found that only 65% would throw out the deli meat before, on, or just after the 'Use By' label. And the number of people that would respond to it reduced with other labels that were used, and older adults were most likely to disregard those labels. And they may be particularly vulnerable in terms of foodborne illness. So that's when lack of caution leads to risk. On the other hand, when caution leads to waste, we looked at raw chicken, pasteurized milk, lettuce, and breakfast cereal. And for all of those there, like the label is really only telling you about quality, and consumers should use their senses to decide, and knowledge of how that was, stored to decide whether to eat it. And so, the most common out of all five foods, including the deli, the one that they responded the strongest to was raw chicken. And that chicken can be contaminated as we know, but if you cook it, you're killing those bacteria, so it's okay. And averaging across all those different date labels, we found 54% would discard these four foods based on the date. And the piece that was most striking to me was that for breakfast cereal, 43% said they were discarded based on the date. So, we've got some education to do. Yeah. In the earlier paper I did with colleagues at Cornell, we used breakfast cereal and we were surprised to see how much people willing to throw away breakfast cereal if it were passed to date. There is confirmation and we see this happen in many other products. And we'll definitely talk about some of those product differences with Ruiqing. The last question I'd like to ask you is you found that many consumers thought they knew the meanings of the various food date labels, but they were incorrect. And in some of the work that you've done in the past, you found that many people answered incorrectly even after viewing information about the labels. So even when you educated folks or gave people information, they still made incorrect choices. Why do you think this is, and what should we do about it? And some people's responses do improve when you show them the information, but it was striking in that study that seconds after having read the definition, according to the voluntary industry standard, people were giving the wrong answer. Even though they had previously said that they thought they understood it. So, to me, this suggests that they already think they know the answer and so they're not tuning in. And this speaks to a real challenge that we're going to have when we do standardize these date labels. How are we going to reach people and capture their attention. Like, if we just change the policy, that does nothing. We've got to reach people and we've got to do it in a sophisticated and well-planned way. And I think the education should also emphasize that misunderstandings are common because that might be something that would help wake people up. But beyond that, we've got to capture their attention. So, you know, dancing clowns, whatever it is that wakes people up. I have a fear of clowns, so I'm not sure if I want that as a policy recommendation. However... For the deli meats we want you to be afraid, so it's okay. Yes, I agree. I agree. One of the things that this conversation has helped us see is that there's some real concerns around whether or not people are paying attention to the label. Or there may be paying more attention to the dates. And even when people are taught or encouraged to think about the dates, there seems to be a mismatch. And Ruiqing, I want to now turn to you because one of the things in the study that we were a part of, there's some questions about differences among people. So, in the paper that we recently published on the relationship between date labels and anticipated food waste, and people's individual orientation to risk and loss, can you tell us a little bit about what some of the key findings of that paper are? Right. So, the paper is published recently in Applied Economics Perspective Policy. It's one of the official journals of Agricultural and Applied Economics Association (AAEA). Norbert is the leading author. So, this paper built on the framework of prospect theory and is based on the data from a series of experiments we conducted in Alabama and also the state of New York. We find that consumers do adjust their anticipated food waste by date labels and by how much they tolerate risk and losses. In the experiment, we particularly measured their tolerance to risk and losses. We found that the 'Use By' date labels tend to lead to more anticipated food waste than 'Best Buy'. Maybe this echo what Roni has said. So, people may tend to link 'Use By' with quality and food safety. We also found that the consumers with low tolerance to losses and are associated with higher anticipated foot waste regardless of date labels and the products. So, we can see a heterogeneity of the responses of different consumers to date labels and food items based on their tolerance to losses and risks. Thank you for that. And I think this is a really important aspect of looking at this set of studies because we see that people are different. They respond differently. And they have different ideas about how they handle losses. This idea that it can be worse to lose a hundred dollars versus to gain a hundred dollars. Or the way we understand how we'll negatively respond versus how positively we respond. Using this economic framework of prospect theory, something that is drawn from actually the psychology literature to better understand how people react to food labels while shopping. What are some key features of this approach to explaining people's behaviors and why do you think it's a good choice? Why do you think it's important to do this? One of the key features of prospect theory is it divides the possible outcomes of a risky event into two domains. One is a gain domain and one is a loss domain. So, in terms of the food consumption, probably the most likely status quo is do not eat the food items. So, the gain domain might be gaining nutrition from the food item. The loss domain might be the loss of health if the food item is bad. So, I think this framework fits particularly well to describe the consumer's trade off in their mind when they face a food item with a date label that is maybe one day or two days past the expiration date. So, one possibility is you consume this food. If it is good, you get nutrition and if it is bad, you potentially get lost health or lose one day of work or so on. So, I think this model can capture the trade off or the decision-making procedure in a consumer's mind pretty well. And experiments data support the theoretical prediction that loss aversion may affect people's food waste decisions. Thank you for that. And I think what's one of the sort of take home messages that I've learned out of this process is this heterogeneity, the fact that people are different and may respond differently to these date labels, really does put the onus upon policymakers to think critically what date labels, if we were to use them, or if we think they have an effect, which are the right ones. And so I actually want to open up the question to all of you. In your view, what next steps make sense for date labels to help address the food waste challenges that we see in this country? Let's start with you, Brian. Ooh, yeah. So, to me a compelling issue that needs to be addressed is how do we get 'Use By' to really translate to be people to be about safety? Is it a different color? I know we don't want to mess with the phrases, but do we just call this safety date and put it in red or put a clown by it if that scares you. Something along those lines to make that stand out. And then on the relevance side, I think it might be out of policy, but perhaps, industry collaboration to really push printed dates to the end of that quality horizon. So that everybody has confidence that they're not going to get undercut by somebody else having an earlier date printed for cereals or for canned goods or something like that. To have a kind of a truce among commercial interests to say, okay, typically canned beans, has this type of 180 days or 360 days. Let's push it to the end of that acceptable horizon so that we don't have unwarranted waste happening as often. Those are two ideas that I've kind of chewed on a lot and think could be positive steps forward. But I'm fascinated to hear what others think. Thank you, Brian and I really don't like the idea of putting clowns anywhere near this. I want to go to you, Roni. All right, well first, I'll a thousand percent echo everything that Brian just said. And I'll note also in terms of the 'Use By' date, the label that was most commonly associated with food safety was 'Expires On' by consumers. But that isn't part of what has been under [policy] discussion. But anyway, in addition to echoing that, I'll just say we do need a standardized policy and it has to be accompanied by a well-designed education campaign. And this policy change, it's just a no-brainer. It's not controversial. It's fairly minimal cost. And given the high food prices and the struggles that consumers are having right now, they need every tool that they can to save money and food, and this is one of them. Great. Thank you, Roni. I'll give the last word to you, Ruiqing. Yeah. I will echo what Brian and Roni said. So, a well-designed policy and public education campaign. Particularly for the education campaign. I think regardless of if there is a policy change or not, I think it is time to do a public education campaign. Norbert, we have done the research on food waste for almost nine years, right? So, I learned a little bit about the date label's meaning. But still, I cannot change my wife's opinion. When she sees sell by yesterday for the milk, she would suggest we throw it away. But I said this is not for us, this is for sellers. But she wouldn't believe so because I cannot persuade her. But maybe an education campaign from more authoritative institutional federal government can change people's mind as a researcher or like even husband cannot change. Roni - And can I just add to that, just please. I think that the economics and psychology expertise that all of you have can really contribute to that. Because I think that's a really important point that you're making. And it's not just factual, it's emotional too. And so how do we, you know, get in there and change what people do beyond their knowledge? Bios Roni Neff is a Professor at the Johns Hopkins Bloomberg School of Public Health's Department of Environmental Health & Engineering and the Johns Hopkins Center for a Livable Future, an academic center focused on food systems and public health. Her research focuses on wasted food through the lens of equity and public health. She is a co-Director of the RECIPES national food waste research network, and she recently served on the National Academies of Science and Medicine consensus panel on consumer food waste. Brian Roe is the Van Buren Professor in the Department of Agricultural, Environmental and Development Economics at Ohio State University. Roe has worked broadly in the areas of agricultural and environmental economics focusing on issues including agricultural marketing, information policy, behavioral economics and product quality. He was recently named as a fellow of the Agricultural and Applied Economics Association and has previously served as an editor for the Association's flagship journal, the American Journal of Agricultural Economics. He currently leads the Ohio State Food Waste Collaborative, a collection of researchers, practitioners, and students working together to promote the reduction and redirection of food waste as an integral part of a healthy and sustainable food system, and co-leads the RECIPES Network, a National Science Foundation Sustainable Regional System's Research Network focused on increasing food system sustainability, resilience and equity by addressing the issue of food waste.  In addition to research on food waste, his other recent research includes a USDA funded project focused on local foods and school lunch programs and participation in an NSF-funded multidisciplinary team seeking to understand human-ecosystem feedbacks in the Western Lake Erie basin, including understanding how farms and agribusinesses respond to voluntary environmental programs and how Ohio residents respond to different options to manage Lake Erie water quality. Ruiqing Miao is an agricultural economist at Auburn University. Miao is interested in sustainability, innovation, and decision-making. His research focuses on the interaction between agricultural production and its environment, aiming to understand and quantify 1) agriculture's impact on land use, water use, water quality, and biodiversity, and 2) how agricultural production is affected by farmers' behaviors, public policies, agricultural innovation, technology adoption, and climate change.

- Proving the Power of Conscious Creation (0:11) - Introduction to Xylitol Crystallization Experiments (2:42) - Detailed Observations of Xylitol Crystals (4:19) - Real-Time Painting and Sketching by Crystals (26:58) - The Power of Conscious Intent in Crystal Formation (39:31) - The Role of Consciousness in Shaping Reality (54:04) - The Interconnectedness of All Things (57:11) - The Potential for a Consciousness Revolution (58:10) - The Role of Clean Living in Enhancing Consciousness (58:26) - The Future of Human Consciousness (1:06:46) - Consciousness Revolution and Its Impact (1:07:07) - The Role of Christ-like Consciousness (1:08:59) - Universal Love and Consciousness (1:32:36) - Product Announcements and Health Benefits (1:34:02) - Food Safety and Technology (1:40:09) For more updates, visit: http://www.brighteon.com/channel/hrreport NaturalNews videos would not be possible without you, as always we remain passionately dedicated to our mission of educating people all over the world on the subject of natural healing remedies and personal liberty (food freedom, medical freedom, the freedom of speech, etc.). Together, we're helping create a better world, with more honest food labeling, reduced chemical contamination, the avoidance of toxic heavy metals and vastly increased scientific transparency. ▶️ Every dollar you spend at the Health Ranger Store goes toward helping us achieve important science and content goals for humanity: https://www.healthrangerstore.com/ ▶️ Sign Up For Our Newsletter: https://www.naturalnews.com/Readerregistration.html ▶️ Brighteon: https://www.brighteon.com/channels/hrreport ▶️ Join Our Social Network: https://brighteon.social/@HealthRanger ▶️ Check In Stock Products at: https://PrepWithMike.com

250: On this episode, I'm chatting with Del Bigtree — CEO of the MAHA Alliance Pack, host of The HighWire, and longtime vaccine truth-seeker. We dive deep into vaccine safety, government accountability, and the tough questions the medical establishment doesn't want you to ask. This episode is real, raw, and important. If it moves you, please leave a five-star review to help spread the word. Topics Discussed: Vaccine safety and government accountability The rise and impact of the MAHA movement Challenges facing natural health in today's political climate The role of RFK Jr. and whistleblowers in vaccine advocacy Food safety concerns and their link to autism rates Sponsored By: LMNT | Get your free Sample Pack with any LMNT drink mix purchase at ⁠drinklmnt.com/realfoodology⁠ Our Place | Use code REALFOODOLOGY for 10% off at ⁠fromourplace.com⁠ Timeline | Head to ⁠timeline.com/REALFOODOLOGYGUMMIES⁠ for 10% off  BIOptimizers | For an exclusive offer go to ⁠bioptimizers.com/realfoodology⁠ and use promo code REALFOODOLOGY  Paleovalley | Save at 15% at ⁠paleovalley.com/realfoodology⁠ and use code REALFOODOLOGY Ollie | Head to ⁠Ollie.com/REALFOODOLOGY,⁠ tell them all about your dog, and use code REALFOODOLOGY to get 60% off your Welcome Kit when you subscribe today!  Timestamps: 00:00:00 – Introduction 00:04:16 – Conscious Parenting & Vaccine-Free Upbringing 00:08:02 – Challenging Mainstream Medicine on The Doctors 00:13:03 – Joining the Vaccine Safety Conversation 00:15:14 – The Making of Vaxxed: Censorship & The HighWire 00:16:41 – Suing the Government & Corporate Accountability 00:20:52 – CDC Whistleblower and the Link Between Vaccines and Autism 00:25:31 – RFK Jr.'s Role in Vaccine Advocacy 00:27:58 – Dr. Marty Makary & FDA Vaccine Safety 00:34:33 - The Political Shift in Natural Health 00:41:03 - Silence on Food Safety and Autism Rates 00:47:56 - Pharma Influence and Eugenics Concerns 00:51:27 - Spelling to Communicate 00:56:15 - Managing Fear in the MAHA Community 01:04:50 - MAHA's Exciting Future  01:12:22 - Where to Find Del BigTree Check out Del:  Instagram The HighWire MAHA Action Check Out Courtney  LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database

250: On this episode, I'm chatting with Del Bigtree — CEO of the MAHA Alliance Pack, host of The HighWire, and longtime vaccine truth-seeker. We dive deep into vaccine safety, government accountability, and the tough questions the medical establishment doesn't want you to ask. This episode is real, raw, and important. If it moves you, please leave a five-star review to help spread the word. Topics Discussed: Vaccine safety and government accountability The rise and impact of the MAHA movement Challenges facing natural health in today's political climate The role of RFK Jr. and whistleblowers in vaccine advocacy Food safety concerns and their link to autism rates Sponsored By: LMNT | Get your free Sample Pack with any LMNT drink mix purchase at drinklmnt.com/realfoodology Our Place | Use code REALFOODOLOGY for 10% off at fromourplace.com Timeline | Head to timeline.com/REALFOODOLOGYGUMMIES for 10% off  BIOptimizers | For an exclusive offer go to bioptimizers.com/realfoodology and use promo code REALFOODOLOGY  Paleovalley | Save at 15% at paleovalley.com/realfoodology and use code REALFOODOLOGYOllie | Head to Ollie.com/REALFOODOLOGY, tell them all about your dog, and use code REALFOODOLOGY to get 60% off your Welcome Kit when you subscribe today! Timestamps: 00:00:00 – Introduction 00:04:16 – Conscious Parenting & Vaccine-Free Upbringing 00:08:02 – Challenging Mainstream Medicine on The Doctors 00:13:03 – Joining the Vaccine Safety Conversation 00:15:14 – The Making of Vaxxed: Censorship & The HighWire 00:16:41 – Suing the Government & Corporate Accountability 00:20:52 – CDC Whistleblower and the Link Between Vaccines and Autism 00:25:31 – RFK Jr.'s Role in Vaccine Advocacy 00:27:58 – Dr. Marty Makary & FDA Vaccine Safety 00:34:33 - The Political Shift in Natural Health 00:41:03 - Silence on Food Safety and Autism Rates 00:47:56 - Pharma Influence and Eugenics Concerns 00:51:27 - Spelling to Communicate 00:56:15 - Managing Fear in the MAHA Community 01:04:50 - MAHA's Exciting Future  01:12:22 - Where to Find Del BigTree Check out Del:  Instagram The HighWire MAHA Action Check Out Courtney: LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc. In this episode of Food Safety Matters, we speak with: Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges Brian Ronholm [47:48] about chemical safety for food processors Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution. Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications Sponsored by: Spectacular Labs   We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

On Food Talk with Dani Nierenberg, Dani speaks with Matthew Dillon, Co-CEO of the Organic Trade Association. They discuss why the organic label continues to resonate with eaters, what the budget cuts and staffing reductions at the U.S. Department of Agriculture could mean for food producers, and why support for organic agriculture remains so important for communities today and in the future. Plus hear about the recent decision to approve CRISPR gene-edited pigs for human consumption in the U.S., a new project that will help Libyan producers farm in some of the driest conditions, and the food safety warnings that aren't reaching the public fast enough.   While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Irene's current favorite meal is an Italian sub salad, and, turns out, pre-washed lettuce can sometimes contain bugs. Meg is obsessed with a new cookbook that understands her everyday cooking needs and the the Claire Saffitz chocolate layer cake.Between the two of us we tried Urban Hill, White Horse, Dough Lady, Roux, and Zhu Ting Ji.And, per a listener's request, we have recommendations for eating and drinking in SLC for a day. Hear us out...the Cafe Rio pork salad might be essential for the true cultural experience. 00:00 Introduction and Hyper Fixation Meals03:02 Food Safety and Produce Concerns05:57 Cookbook Discoveries and Recipe Successes09:00 Creative Cooking and Family Contributions12:01 Dining Experiences and Restaurant Reviews21:31 Dining Experiences and Recommendations27:05 Tourist Guide to Eating in Salt Lake City35:07 Exploring Drink Options in Salt Lake City40:04 Dessert Dilemmas and Final Thoughts