Image for post
Image for post

Celebrating Democracy!

I’m sure many of you are relieved about what the election results mean for the future of our health, the environment, and our country. Thankfully, democracy won the day — but our work continues.

As a first step, we’re already working to pressure the new administration to undo all the dangerous government actions from the past four years. From overturning the approval of toxic pesticides to restoring environmental laws that protect our air, water, pollinators, and wildlife, it’s going to be a busy few months!

Here are our top five policies approved under the Trump administration that we will be pressuring the Biden administration to…

By Jaydee Hanson, Policy Director, Center for Food Safety & Julia Ranney, Research and Policy Associate, Center for Food Safety

Image for post
Image for post

Capitalizing on the novel COVID-19 virus and the need for face coverings, several companies are now selling masks embedded with nano-silver. They claim these products are “especially” antimicrobial due to the addition of nano-silver and therefore ensure enhanced protection from the virus. Nano-silver’s antimicrobial properties come from silver ions interacting with the DNA of pathogens to prevent reproduction and limiting key enzymes. Nano-silver has been found to kill a broad range of microbes that affect food. Its efficacy with regard to protecting against COVID-19, however, is less clear. …

Image for post
Image for post

By Jaydee Hanson, Policy Director, Center for Food Safety & Julia Ranney, Research and Policy Associate, Center for Food Safety

It goes by many names: cultured, , cell-based, cultivated, lab-grown meat, etc. As the names imply, it is a meat alternative made in a lab via animal cells and a cultured medium, like fetal bovine serum or a proprietary mix of sugars and salts. Several companies around the world are promoting this new technique as a way to cultivate a meat alternative that is supposedly “cleaner” and safer than traditional meat.

(We are only looking at those products that culture cells taken from animals into a new meat-like formulation. There are many other products that culture plant, fungi, or algal cells into a meat substitute, but we are not reviewing them here.) …

Trump Administration’s arguments that it can regulate fish farming as fishing don’t hold water

By George Kimbrell, Sylvia Wu, and Amy van Saun, Center for Food Safety attorneys

Image for post
Image for post

This month we are celebrating a landmark legal victory for our oceans and fishing communities! The U.S. Court of Appeals for the Fifth Circuit sided with Center for Food Safety (CFS) and allies, deeming illegal the Department of Commerce’s decision that would have permitted, for the very first time, large-scale, polluting aquaculture offshore in U.S. federal waters and deep-sixing the program. …

By Andrew Kimbrell, Executive Director, Center for Food Safety

Image for post
Image for post

For more than 20 years, corporations behind the creation and promotion of genetically engineered foods have tried to keep secret that their products would fail, and fail badly, in an informed marketplace. Their problem is that over 90% of GMOs are designed to withstand massive amounts of pesticides. GMOs do not provide any advantages to the public — no better taste, or lower costs, or more nutrition. …

Image for post
Image for post
Photo credit: Aunty Mona Silva, Uncle Glenn’s Hawaiian Food, Kane’ohe. Photo by Dave Homcy.

by Lauryn Rego, Hawai’i Program Director

Prior to the COVID-19 pandemic, my view of food security in Hawai’i focused on our reliance on the 6 million pounds of food that are imported to the islands daily and what would happen if the barges stopped.

Although the barges haven’t stopped, for many, food insecurity in the islands has been the highest ever experienced. The Hawai’i Center for Food Safety has had the opportunity and privilege to check-in with many stakeholders across the food system during these challenging times.

Image for post
Image for post

by Andrew Kimbrell, Executive Director, Center for Food Safety

We just made history! Center for Food Safety (CFS) just had one of the most important legal victories ever against pesticides and GMO crops.

After years of litigation, a Federal Court just banned Monsanto’s toxic pesticide dicamba. This also effectively halts the use of GMO crops designed to tolerate that pesticide. This massive win protects farmers, our health, and hundreds of endangered species.

The U.S. Ninth Circuit Court of Appeals ruled that EPA’s approval of the pesticide be immediately revoked and its use stopped. …

Image for post
Image for post

By Rebecca Spector, West Coast Director, Center for Food Safety

Center for Food Safety’s updated evaluates many of the top hemp CBD producers on their production methods, testing protocols, and transparency to consumers.

Americans’ interest in hemp CBD products has reached an all-time high. …

By Pearl McLeod, Outreach and Development Associate

Image for post
Image for post

Lately I’ve been spending much more time contemplating the state of my fridge and pantry than I ever did before the coronavirus pandemic. Never before have I paid so much attention to what produce is about to go bad, which is often followed by a desperate attempt to use all my vegetables before anything goes to waste.

Then it dawned on me, why wasn’t I preserving all this amazing produce instead?

There are many ways to preserve different foods, but let’s focus on the art of pickling as well as its lesser known cousin, quick pickling, which is also known as quickling. …

By Maria Juur, Social Media Manager

Image for post
Image for post

Happy Earth Day!

Now that spring has sprung, seed companies are experiencing an onslaught of orders as a result of the stay-at-home orders we’re following due to the COVID-19 outbreak. As food lovers, this is a trend we at Center for Food Safety (CFS) can surely get behind. It’s never been a better time to experiment with different seed varieties and growing your own food.

Why Start a Garden Now?

The timing is right for so many reasons. In most places in North America, the best time to start planting seeds is usually late March to late May. Furthermore, gardening is known to reduce stress — something we could all use during this challenging time. And producing your own food — such as easy-to-grow leafy greens and herbs — can save you a trip to the grocery store or farmers’ market, while ensuring that, at any given time, a delicious side dish is only minutes away. …

About

Center 4 Food Safety

Protecting Our Food, Our Farms & Our Environment

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store