Quotes about Future Of food from the world's top natural health / natural living authors
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 "An excellent documentary film on what is happening to our food is The future of food.
Nuking Our Food by Irradiation
The process of irradiation exposes food to a dose of ionizing radiation that is equivalent to millions of chest X-rays. The explanation given to pacify consumers is that this destroys the "harmful bacteria" in meat and imported produce."- Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) |
 "And what is Nell's vision of the future of food? "It's a tough question. Despite my pessimism, organic farming has experienced sustained double-digit growth, and so has land farmed organically. It is important that the double-digit growth continues. The standards of organic food were written by the organics industry, so they came from rhe right intent. We pretty much got what we asked for. We need to be aware that the Bush administration continually tries to dilute them. The challenge is to make sure organic stan-
dards are maintained at the highest level."- David H. Rippe, Jared Rosen, The Flip: Turn Your World Around (Get the book.) |
 "Futuristic farming technologies may sustain food production as agriculture undergoes dramatic shifts, but even if techniques like smart breeding [see The future of food, p. 67] live up to their promise, we still need diverse genetic material to work with. As we experiment with cooking up recipes for the foods of the future, we need an assortment of ingredients. We can find the genetic variety in heirloom plants and in barnyard biodiversity. Our ability to grow bright green farms in the future depends on both."- Alex Steffen, Worldchanging: A User's Guide for the 21st Century (Get the book.) |
| "On March 4, 2000, a few weeks after the Montreal Event, Senator Eugene Whelan spoke at an event entitled "The Future of Food" organized by farmers and environmental groups of the Stratford, Ontario, area. He appeared wearing his trademark 6 gallon green hat and spoke about his fears for Canadian agriculture and the government's commitment to an unproven, dangerous and uncertain biological technology—how "we are being sold down the river by jerks who know nothing about plants, soil and agriculture." - Helke Ferrie, Dispatches From the War Zone of Environmental Health (Get the book.) |
 "CONCLUSION
THE future of food SAFETY
PUBLIC HEALTH VERSUS BIOTERRORISM
SAFE FOOD IS ONE OF THE GREAT ACHIEVEMENTS OF TWENTIETHcentury public health, a result of scientific advances in refrigeration, pasteurization, insecticides, and disease surveillance. This book proposes that food safety also depends on politics. Any doubts about that idea should be thoroughly dispelled by the events of September 2001, when terrorists used airplanes as weapons of destruction and an anonymous correspondent sent letters filled with anthrax spores to civic and media leaders."- Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.) "This chapter examines the societal issues that underlie public distrust and the reasons why they need to be included in dialogue, if not consensus, about the future of food biotechnology. THE POLITICS OF DISTRUST We have seen that the narrowing of debate about food biotechnology to questions of safety has produced two unanticipated effects. The first is to induce outrage." - Marion Nestle, Safe Food: Bacteria, Biotechnology, and Bioterrorism (Get the book.) |
 "Listening to them, and supporting their communities, rather than trying to teach them how to live, is a vital task for anyone who cares about the future of food and of the earth.
CHAPTER V
CREATING
Gastronomy is a complex science and, if we study it with a multi-disciplinary approach, it enables us to regain our sensoriality and provides us with tools for interpretation, values according to which to work, new traveling companions, and an understanding of reality."- Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) "The members of the group, in their several fields and each through their own activities, are carrying on the work, more convinced than ever that it is time to create alternatives if we are to change, and save, the future of food. And gastronomes like me are part of the project. {diary 7} pleasure and health In the autumn of 2001,1 developed liver problems which led to my spending several periods in the hospital. The treatment was long and tedious, though happily effective, and it gave me firsthand experience of what had long been a personal conviction of mine." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) "At any rate, this speech was followed by a series of typically ecologist criticisms and denunciations; the main focus of attack as far as the future of food was concerned was the damage caused by industrial systems of agriculture and the iniquities of international trade. I listened with interest, but I was also impatient for them to start talking about food." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) "My particular task was to draw up a Manifesto on the future of food, to be presented at subsequent meetings of the World Trade Organization (WTO). This was the first time I had ever received an official invitation to make a contribution as an eco-gastronome and to exchange ideas with leading scholars, antiglobalization activists, and ecolo-gists from all over the world." - Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair (Get the book.) |
 "I also highly recommend The future of food, a fabulous documentary on this topic available at: www.TheFutureOfFood.com. onward & upward
So as not to leave this chapter on a sour note, think back for a moment to all those luscious whole, fresh, natural foods we talked about at the beginning in the Suggested Foods section. Then move on to the next chapter, Clear the Way, and start clearing food cravings, sensitivities, and addictions, so you can more easily transition to eating more of these delicious, nutritious foods and live a healthier, happier, more vibrant life."- Kelly Harford, M.C., C.N.C., If It's Not Food, Don't Eat It! The No-nonsense Guide to an Eating-for-Health Lifestyle (Get the book.) |
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