What is On Your Plate

Food is an interesting thing. We eat it every day. We shop for it, prepare for ourselves or our loved ones (or, stand idly by while the culinarily inclined prepare food for you). We tell others about our favorite places to get food and where to get the best bang for your buck. We take pictures of it. We write long-winded blogs about it (where we repeatedly beat the point over the head until it is seemingly unconscious…)

Food just appears, as if The Fairy of Everything Bagels and Cream Cheese Spreads waved their wand…and materialized in the gluten-free section of Trader Joe’s.

A large part of my research is looking at the ways food gets to our plates (seafood, specifically).

Our food supply chain is a series of splintered back streets converging onto mains, through tunnels, crossing oceans, soaring through clouds, and landing in our backyards with a variety of different names like local, free range, wild caught, and organic. But what do these words really mean, and how do they impact our consumption? Are we taking the time to trace our vegan sushi back to the fields where the soy beans were harvested, or considering the wages and living conditions of those who harvested the beans? Would it impact our purchasing habits if we knew? And what would it cost to ensure all parties benefited equally?

These are somewhat loftier questions than I will be able to answer during this internship, but I hope it inspires some others to dig deeper than tips of their forks when it comes to food.

1 Comment

Leave a Reply