Supermarkets are using a variety of methods to increase profits. Marion Nestle, a teacher of food and health studies at New York University, wrote the article, “The Supermarket: Prime Real Estate,” to put the tricks of the super market industry into perspective. Nestle earned a PhD in molecular biology and a Master of Public Health from the University of California, Berkeley. She has written many different pieces on food and politics, making her knowledgable on the topic. Through her article, Nestle hopes to “guide readers to make healthier food choices.”
In the book, he also questions the “Americanization” of food around the world, and its associated health issues, such as obesity and heart disease. Another main point Mr. Schlosser discusses, are the ranchers, the feedlots, the slaughter houses, and the packaging companies. Which areas that most people do not
Ever since the technology evolution inspired by the rise of military-industrial complex, the government and private corporations funded millions of research with the goal to improve people’s welfare. With such noble ambition in mind, Eisenhower reminds us in his last speech that intellectual and capitalism should be independent. Research for the purpose of welfare improvement should not be hinder or delay by any other special interest. However, in today food industry, research for health improvement are pushed aside by research for sales enhancement. Funded by corporations who sole interest is to increase their profit, Pollen claims that many “food scientists spend their days designing the future of food- its flavor, texture, and packaging (92).”
In this book, Michael Polland highlights the main issues in today’s “Western Diet,” breaking down the factors contributing to our unhealthy food consumption. Nutritionism is an idea that we are constantly surrounded by, but how much of it do you really understand? How much of it is truth, and how much is simply manipulation? If you were to look back in time, you’d see the progression of the modern meal, straying further and further from actual food itself.
While reading, some things really seemed to come as a surprise to me, although I am not sure why. I have always known that some of the things I am eating aren’t the healthiest for me, but many times, I am not aware of how bad they really are. It is almost as if companies have some consumers brainwashed, as they are not even taking the time to look at what they are eating. Stephen Sanger, C.E.O. of General Mills, had overtaken many parts of the grocery store, and not only the cereal aisle. “The company’s Yoplait brand had transformed traditional unsweetened breakfast yogurt into a veritable dessert” (475).
Nowadays in America, we are encountering problems with our food system. The way it’s being processed is affecting everyone. From youngest to oldest, farmers to lawyers and smallest to biggest animal. Consumers are made to believe that they are buying and eating healthy foods , but the labels that led them to believe that are not completely honest. The essay “Escape from the Western Diet” written by Michael Pollan is an explanation of the theories of the western diet.
Eating Healthy Michael Pollan, a health food spokesperson, made some interesting critiques on how he believes that there is an American paradox such as, “a notably unhealthy population preoccupied with… the idea of eating healthy” (Maxfield, 442). The idea taken from Michael Pollan’s quote is that he believes the definition of healthy eating has more to do with how it is “driven by a well-funded corporate machine” (Maxfield, 442). He is also claiming that the food industry is benefiting on our lack of knowledge on how to eat properly when it comes to being healthy. In her article Food as Thought: Resisting the Moralization of Eating, Mary Maxfield directly attacked Pollan’s claims, pointing out the hypocrisy in his words because he is sharing
But why? Pollan suggests that how we eat is just as important as what we eat. And that is the other thing that Americans don’t think about. Claims about being healthy aren’t the only way that food marketers draw our attention. There’s another one- convenience.
How come Americans are obsessed with food (new diets, restaurants, television shows, the list goes on and on) but no one cares or knows where their food came from and how it got on the shelf at the supermarket? The Omnivore’s Dilemma by Michael Pollan teaches readers about the importance of being educated about where your food comes from and how to make your own decisions about what and how to eat. Humans, as omnivores, have too many options for food and we don’t know what is good for us. Pollan argues that many diets and information from professionals are false, Americans have no tradition or cultural foods, and the human instinct of not eating bitter foods is no excuse to stop eating nutrient packed foods. First, Pollan talks about how many people throughout history that were supposed to be experts, for example Dr. Kellogg, came up with some strange theories that many people believed, but we later discovered were not true.
In the article, “The Pleasures of Eating”, author Wendell Berry shares his knowledge of the food industry and discusses the act of eating as part of the agricultural process. Berry asks deep questions in his article that will make the readers question what they are putting into their homes and into their bodies. Most Americans, according to Berry, can be categorized as passive consumers that are basically allowing food industrialist to brainwash them by means of advertisement. He argues ,“They pay, mostly without protest, what they are charged” implying that the consumers do not even question what additional cost, such as transportation, might have added to the product .The article provides an interesting perspective on consuming food and Berry shares multiple ways that the passive consumer can become more educated on food.
Marilyn Lavin’s essay, “Supermarket Access and Consumer Well-Being: The Case of Pathmark in Harlem” discuss the appeal that supermarkets have around consumer diets and their so-called “needs,” more specifically the supermarket chain Pathmark, in Harlem New York. Strategic promotion and pricing of these dietary foods are in place to the consumer’s idealistic dietary needs. Another notable finding in this article is the examination of the square footage located between the major food groups (vegetable, fruits, meats, fish, snack foods). This article touches on the access and affordability of healthier options to lower income areas in Harlem. Lavin’s research into Pathmark supermarket in Harlem is a good example that supports my thesis; unfortunately,
Michael Pollan is the author of “Food Rules: An Eater’s Manual”. Throughout his career, Pollan has been investigating about the hazards that industrial foods pose to us, and how we can avoid them and replace them with a healthy diet. He believes that “The way we eats represents our most profound engagement with the natural world.” (Shetterly, Robert. “Michael Pollan.”
One serious problem that poor, urban cities face is the lack of available healthy and nutritious food in their areas. With little to no access to wholesome food, city dwellers around the country are forced to consume extremely low-quality and unhealthy food on a daily basis. However, there are many different ways that we can fix this issue and they are not as difficult as people think. Also, fixing these problems are very beneficial for not alone urban city dwellers, but also grocery stores themselves. One way to solve the problem of not having access to healthy food options is for chain grocery stores to open up in urban areas.
Mr. Barlas ERWC 14 December, 2017 An epidemic of obesity In the world, where there is a lot food that taste so good, and you keep buying the product because the food is really delicious. There is a lot different kind of styles and race of foods that are really delicious. In America, a lot of families have problems with their budget, and can’t afford some healthy food in a grocery store.
The food industry is expected to grow rapidly in the future due to improving lifestyle and rapid urbanization (“Global Fast Food Market”, 2017). With this potential demand created, KHC can easily capitalize the growing foodservice industry and tailor their products to the specific demographic (Bhasin, 2018). Another strong resource KHC can utilize is focusing on nutritious products. As the foodservice industry continues to grow, KHC should further explore on expanding its product portfolio to include healthier options. Natural and organic brands, as well, as small labels buying from local farms, have become an essential part of the consumer lifestyle (Tarkan, 2015).
