THE FARMPLATE BLOG – Three Checks! A New Food Labeling System


Three Checks! A New Food Labeling System

Natalie DiBlasio, Nov 04, 2011

Check! Or hopefully three. A new point system, favored by the Institute of Medicine, would use a three check system to rate foods based on nutritional value. A report from the Institute of Medicine states that the group is urging the Food and Drug Administration to adopt this new food labeling technique to show whether the amounts of saturated and trans fats, sodium and added sugars are below certain thresholds, according to MSNBC.

The hope behind the system is to help busy shoppers make better choices faster. On the MSNBC Vitals blog, Art Caplan commented, “The food industry is using an ethical argument, claiming consumers don’t want the government telling them what to eat to defend a lack of clarity, uniformity and simplicity in labeling …Telling you that Captain Crunch is fortified with iron does not make it healthy for kids to eat sugary breakfast foods.”

Making decisions in a grocery store is difficult for the untrained shopper and the demand “buy local” can sound even more intimidating. For many, finding, identifying and affording local products seems too daunting of a task to tackle. There are ways to make smart, local decisions before you head to the grocery store:

With some before-hand research, grocery shopping for the vegetarian, dieter, localvore or simply hungry citizen can be easy, healthy and sustainable.


November 3: Six weeks of protests and winter closing in, sustainability has become occupiers’ high-stakes attempt to cope with competition for limited strategic resources — also not unlike the corporate movement. Bloomberg

November 3: The U.S. beef industry has announced initiation of a landmark checkoff-funded sustainability assessment. ProgressiveGrocer

November 1: A “local farm and food bill” was introduced in Congress on November 1st that was created to help farmers and ranchers by addressing production, aggregation, processing, marketing, and distribution needs to access growing local and regional food markets.


November 4: One student’s waste is another’s treasure at Lambton College. That’s the goal of an endeavour launched by a new student-led club aiming to create a sustainable, cyclical food system on campus. The Observer

November 3: Ground was ceremonially broken at the University of California, Davis, for a winery building, which will enable the adjacent winery, brewery and food-processing complex to become the first self-sustainable, zero-carbon teaching and research facility in the world. UCDavis

November 2: A day after Smithfield Foods launched a campaign to illustrate its commitments to sustainability, the Humane Society of the United States filed a complaint to the U.S. Securities and Exchange Commission charging that Smithfield—the world’s largest pork producer—is making false claims. Chicago Tribune

November 2: Real Food Hopkins held its second annual 100-Mile Meal, a real andsustainable meal followed by a panel discussion, in celebration of the first national Food Day. The event was held on Saturday, October 29th in Charles Commons and attracted approximately 100 diners and proponents of the real food movement. Johns Hopkins Newsletter

Image courtesy of Hunger Mountain Co-op

Posted on November 4th, by Natalie DiBlasio in FarmPlate News Fare Blog.
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