The End Of Food Chapter 7 Synopsis

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Christie Lobo A Table: Knowing What To Eat Professor Anna Woodrow April 4th, 2012 In chapter 7 of Paul Robert’s Book “The End of Food”, the main point being argued is that our food production and distribution system is so focused producing as much food as possible and as quick and cheaply as possible that it is creating new risks for food-borne illness. On page 178 of chapter 7, Roberts describes the parallels between the increase in more resistant pathogens and the emergence the industrialized food system. Because worldwide distribution is one of its primary focuses, it is now possible for previously isolated pathogens to be transported between different countries a lot easier, and the fact that we can now buy food anywhere and anytime gives way to faster pathogen distribution. Even though transportation and access to food has become increasingly easier, the main cause of pathogenic distribution lies within our food production. “Nearly everything about the way we make food today – from how we use land and manage animals to the ways we process and distribute our finished products – has presented our adaptive and entrepreneurial microrivals with a steady progression of opportunities”. (Roberts, p.179) In the film “Food Inc” A mother loses her young son to E-coli poisoning from eating a burger, a family vacation turned to tragedy. One life is already precious, imagine hundreds, thousands, millions. This chapter goes on to discuss possible solutions to our food system crisis. Many would argue that the current food system is aimed at feeding the world. In order to feed the growing population, methods of cheap and efficient food production are necessary. But are they really feeding the world? Solving the crises in developing nations? No. Paul Robert’s defines our industrialized food system to be “so focused on cost reduction and rising volume that it makes a

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