Food: Catering the Needs of People or Economic Interest?

The readings from Blatt, Nestle, and Gottlieb and Anupama provide an important insight in how food systems have developed over time in the United States. From the food pyramid to genetically modified organisms, conflicts of interests have been at the base for many of the decisions made in how food is made and delivered to people. However, the dominant interest does not put primary emphasis on people’s wellness but rather economic benefit and market growth.

The food industry can be seen as a network of companies that heavily influence the decisions citizens make when placing products in their shopping cart. From its early beginnings in the late twentieth century, the United States Department of Agriculture (USDA) has introduced several guidelines that prompt people to “eat more” or “eat less” of a certain product (Nestle, 2002).

Although the guidelines have aided in creating a balanced diet for the daily food intake, many times the publication of such have been influenced heavily by food producers and lobbying associates, instead of the people who primarily consume the food. The meat and dairy industry, for instance, have had series of complaints with each of USDA’s dietary guidelines, either because the guide provided an “unfavorable placement of their food groups” or because it “caused their products to be “‘stigmatized’” (Nestle, 2002).

In addition to industries’ influence in dietary guidelines, a more recent issue has risen with the market boom of genetically modified organisms (GMOs), where money “has been the prime motivator” (Blatt, 2008). Several companies have had a heavy influence in the methods of food production in all sectors of the food chain. With transgenic modifications, companies are able to create intellectual property that are used instead of conventional seeds, resisting certain diseases or pesticides but not necessarily increasing yield. According to Blatt, “no commercial GM variety has yet been engineered specifically to have a higher yield; the focus of genetic engineers so far has been on weed and pest management.”

The concern lies in questioning the companies’ goal when creating products that cater the growth of other markets, but do not necessarily improve the quality of life of the people who use the products, either at the beginning or the end of the food production chain. Thus, transparency of information is crucial for the general public to have awareness of all changes being made in the food that they eat, and the companies that are responsible for it.