Fresh Food vs. Canned Food

Continuing with a food retailer, Greggs or a restaurant will want to get fresher ingredients than other retailers so that they can make sure they produce all of their products to be as fresh as can be. This can be done for example by Gregg’s own in-store bakeries having their ingredients delivered in the morning and then they bake them the same morning to make sure they are as fresh as possible. When they order the ingredients from the producers they will have to check that the supplier is storing the produce correctly before purchasing, otherwise they may purchase products that could be unsuitable for them to use and if they did use them, could create problems for them in the future. A good example of this could be

There are many things wrong with our food system but one of the principal problems is us and our decisions. Wendell Berry who is a farmer and environmental activist wrote in the article The Pleasures of Eating about his theory of eating responsibly which included his opinion on food and the influence others have on what type of food we consume. In his article he addresses the problem with the industries’ influence on the quality of what we eat and the role the consumer has in this process. He states that we cannot be free if our decisions are influenced by others and all we do is agree to what they tell us we should.

Food politics, one of the most complicated discussions of all. Four authors, four articles, and four opinions. The first article is “The Pleasures of Eating”, by Wendell Berry, is about health. His article is not only about our health, but our foods health. Berry speaks of blind eating and clueless purchasing, that we don’t know what we are eating. Some questions asked by Wendell Berry were “How fresh is it? How pure or clean is it, how free of dangerous chemicals? How far was it transported, and what did transportation add to the cost? How much did manufacturing or packaging or advertising add to the cost? When the food product has been manufactured or "processed" or "precooked," how has that affected its quality or price or nutritional value?”

A possible explanation for why food production has changed so much can be that its consumers have also evolved as a society--the commercialization of agriculture has culminated this alteration within the industry. The consumer's desire to connect back with their ancestors can be easily ascertained by going to “healthier” markets like Wholefoods, among others. Pollan compares Wholefoods to a good-quality "bookstore," filled with extensive nutritional vocabulary on their packaging. However, much of it is not

This is an example of an Ethos. The vegetables you get from the store have been sitting in a truck getting transferred from place to place. They start losing their color and taste. The famers have to grow what the market say they have to grow. The famers get the seeds from the market place each time they have to grow. Farmers would rather have their plants grown to where they taste amazing to their customers. The more generation of plants the better they taste but marketing places don’t understand that. They could care less what the Fruits and Vegetables taste like as long as they get the money for it. “Many heirlooms have been lost entirely.”(Kingsolver) This means there are barely any plants out there that are pure

This information has swayed me to understand that organic food is the much better option when considering our natural well being and the environments. Likewise, Mr. Pollan has educated the audience enough to know that “free-range” or “organic” foods do not always mean what their are connotation may make them out to be. Organic foods may include no pesticides or chemical fertilizers, but what about all of the other chemicals that animals must inhale to keep from getting sick. As Michael Pollan puts it “When chickens get to live like chickens, they'll taste like chickens, too.” (Pollan 270.) This quote directly correlates with humans as well. When we eat processed foods or anything that does not stem from the environment that we live in we are changing our bodies into something it was unintended to be. Likewise arose the quote by Victor Lindlahr “You are what you

    Food that is grown locally is significantly fresher than what can be found in a supermarket where the “fresh” food is stored for weeks.  These foods that are stored can lose lots of nutritional value quickly, making locally grown foods healthier and fresher.  Professor Marion Nestle said that the 100-mile diet is,

The apple probably tasted fresh and like an apple. Today, an apple that is found in a modern super market contains preservatives, chemicals, wax and maybe more things we do not even know of. These were added just to keep the apples fresh for a longer period of time. Food today is not recognizable with all the new chemicals and preservatives being added to them. Although someone would still call it food, is it really food? Food used to be made from all natural ingredients. Today focuses on food that has a longer shelf life, not what item had the healthiest ingredients. Pollan specified in “Eat Food: Food Defined”, “It’s true that foods have long been processed in order to preserve them, as when we pickle or ferment or smoke, but industrial processing aims to do much more then extend shelf life” (149). Food can last years and years without spoiling. This can only happen with all the poisonous ingredients that are put into the food. With these special, unnatural ingredients present, the foods are not real. They turn into cheap, fat, and salt filled food. Food has become something that great-grandmother’s wouldn’t recognize. Pollans’ guideline is to find food that one’s great-grandmother would know. These foods would have five or less ingredients, most being being natural ingredients. Let’s take yogurt versus Go-Gurt as an example. Yogurt, when the great-grandmother

The purpose of this paper is to argue that Michael Pollan’s theory, to “eat food [but] not too much Mostly plants” is a good way to eat because it helps people to live longer. Michael Pollan, author of the 2007 article, “Unhappy Meals” and the book In Defense of Food: An Eater's Manifesto, argues for "eating food. Not too much. Mostly plants"(Pollan). People are "better off eating whole fresh foods than processed food products" (Pollan). He argues that nutrients are not food and he is right. Nutrients are located in food and food is nutrients. Fresh foods are natural byproducts of the earth. People "should avoid food products that make health claims"(Pollan) because a health claim on a food product is a good indication that it's not really

Part 1 The way people perceive taste is impacted by a number of factors. These include, but are not limited to, age, weight, hormones, sickness and disease, smoking, and diet. Diet is the factor that this paper focuses on. Diet is impacted by the way people taste in that people are used to eating a certain amount of additives and preservatives. Some eat a very low amount, while for others, everything they eat contains additives and preservatives. There is a large range, but this paper will be focusing on two sides: people who eat a moderate to high amount of additives and preservatives in their daily life —this group will be referred to as Group 1—and people who eat very little to none—this group will be referred to as Group 2.

This claim is proven because out-of-season fruits and vegetables shouldn’t be fresh all year long. To make sure that their produce remains “fresh”, food producers coat their fruits and vegetables with chemical preservatives. Those stores try to convince us to believe these preservatives are safe, by stating you can avoid ingesting unnatural chemicals with your food, by washing your food. Only unprocessed, organic fruits and vegetables will be preservative-free this is the food we should be eating. Since these food travel less, they have a shorter shelf life and they need to be consumed soon after harvesting because the produce is super fresh. For this reason, it is likely that any organic produce you find in your grocery store is locally grown. Also, if you attend a farmers’ market, you can ask the person who grew the produce whether it has been treated with preservatives or other

Would you rather find a bug in your apple and have your salad be on the wilted side, or take a big bite of artificial flavors and chemicals? What would you rather eat for dinner; a quick pick up from a fast food restaurant or a nutritious home cooked meal? For some, there may be no choice but to pick off the dollar menu at McDonalds or Burger King. Due to this circumstance, the consequences include an all-time rise of childhood obesity and Type 2 diabetes in the U.S. However, this circumstance is usually due to parents not being around, or a parent not having enough time or money to purchase fresh produce. The access to fresh, local, organic produce is difficult to come by, especially in low-income neighborhoods or towns. “I tend to sympathize

It is commonly believed that fresh and natural is the correct dietary plan above all else. To start out, Rachel Laudan brings up the concept that going back to the way of our ancestors may not be what individuals need in the modern world. Rachel Laudan questions the idea that the people of the past lived a much healthier lifestyle than the current population finds acceptable by giving the reader mental imagery about how the people of the past truly were living and how undesirable that life was. Consequently, Rachel Laudan backs up her beliefs by arguing about the benefits of the healthy natural eating of the people of the past “ Natural was unreliable. Fresh milk soured; eggs went rotten. Everywhere seasons of plenty were followed by seasons of hunger. Natural was also usually indigestible. Grains, which supplied 50 to 90 percent of calories in most societies, have to be threshed ground, and cooked to make them edible (Faigley 271).” Rachel Laudan seems to be arguing that life for the people of the past was not something to create a lifestyle around. In conclusion, the lifestyle of the past was a difficult one based on uncertainty due to the dependency of the crops to thrive.

Conventional shipping cartons have ventilation holes which allows air to circulate around the product, but this also allows the produce to continue ripening and exposes to bacteria and pathogens, which contributes to loss. FreshTec’s patented packaging technology employs a breathable plastic liner inside a cardboard carton, which is sealed with a plastic lid. It’s part of a growing segment of food packaging using modified atmosphere technology. The liner and plastic lid slow the amount of oxygen entering the carton and also traps some of the carbon dioxide the produce expels, effectively putting it to sleep for up to a month of travel time. Overall, FreshTec provides more time for produce to reach the market, which reduce the likelihood of loss or waste.

The way we eat food has changed drastically in the past few decades. When I think of the process of how our food is made and produced, I typically think of a farm with animals laying around, eating grass, content with everything. Also, I picture ripe red tomatoes, apples, and sweet smelling fruit being pick right when it is ripened so it can get to our grocery stores. This is typically how most people picture our food coming from a farm. It is how they want us to picture it, because it is a happy image: but, it is far from the reality of how things are.