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By Bella Isaacs-Thomas
A panel is calling for changes at the federal agency that oversees most of the nation's food supply, saying revamped leadership, a clear mission and more urgency are needed to prevent illness outbreaks and to promote good health.
By JoNel Aleccia, Associated Press
In the U.S., 30 to 40 percent of food produced never makes it to a dining table. Much of that waste ends up in landfills. But some companies are pursuing new techniques to reduce and redistribute surplus -- plus process…
By Allison Aubrey, NPR, Mary Beth Durkin, Food4Thought Producer
Agents for Change
Chef Sean Sherman, founder of the company The Sioux Chef, uses ingredients native to the Americas to draw attention to the long-forgotten Native culinary tradition. His research and cooking are also a way to push back against processed foods that…
Steer clear of gastrointestinal fireworks during your summer festivities with these tips.
By Laura Santhanam
By Elaine S. Povich, Stateline
Inconsistent and unclear date labels are causing U.S. consumers to discard tons of food that is safe to eat.
Due to the shutdown, the Food and Drug Administration has stopped safety inspections of foods such as fruits, vegetables and seafood, while inspectors overseeing meat and poultry production remain on the job without pay. What does this reduced monitoring mean…
Adams Bros. Farms, the producer linked to the pre-Thanksgiving outbreak, has not shipped lettuce since Nov. 20 and has cooperated with the investigation, the FDA said in a statement.
By Candice Choi, Associated Press
Just check the label.
By Lydia Zuraw, Kaiser Health News
A new label on some of the steaks in your grocery store highlights a production process you may have never heard of: mechanical tenderizing.
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