Food policy

Food policy is the area of public policy concerning how food is produced, processed, distributed, and purchased. Food policies are designed to influence the operation of the food and agriculture system. This often includes decision-making around production and processing techniques, marketing, availability, utilization and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic.meals, food eaten out Food policy is the area of public policy concerning how food is produced, processed, distributed, and purchased. Food policies are designed to influence the operation of the food and agriculture system. This often includes decision-making around production and processing techniques, marketing, availability, utilization and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic. Most food policy is initiated at the domestic level for purposes of ensuring a safe and adequate food supply for the citizenry. In a developing nation, there are three main objectives for food policy: to protect the poor from crises, to develop long-run markets that enhance efficient resource use, and to increase food production that will in turn promote an increase in income. Food policy comprises the mechanisms by which food-related matters are addressed or administered by governments, including international bodies or networks, and by public institutions or private organizations. Agricultural producers often bear the burden of governments' desire to keep food prices sufficiently low for growing urban populations. Low prices for consumers can be a disincentive for farmers to produce more food, often resulting in hunger, poor trade prospects, and an increased need for food imports. In a more developed country such as the United States, food and nutrition policy must be viewed in context with regional and national economic concerns, environmental pressures, maintenance of a social safety net, encouragement of private enterprise and innovation, and an agrarian landscape dominated by fewer, larger mechanized farms. Industrialized countries strive to ensure that farmers earn relatively stable incomes despite price and supply fluctuations and adverse weather events. The cost of subsidizing farm incomes is passed along to consumers in the form of higher food prices. The history of food policy in the United States started in the 1880s with policies being carried out by the U.S. Department of Agriculture. In 1883, Harvey W. Wiley, M.D., was appointed chief chemist at USDA. Wiley devoted his career to raising public awareness of problems with adulterated food; developing standards for food processing; and campaigning for the Pure Food and Drug Act, also known as the 'Wiley Act'. For much of the 1880s, policymakers discussed how to deal with diseased livestock being imported into or exported out of the United States. In 1884, the USDA Bureau of Animal Industry (BAI) was created with the purpose of ensuring that diseased livestock could not be used as food. In 1890, the BAI was charged also with testing meats being exported from the U.S. and ensuring these were disease-free. In 1906, the Pure Food and Drug Act and the Federal Meat Inspection Act (FMIA) were both signed into law. Both prevent production and sale of adulterated or misbranded foods, the Pure Food and Drug Act focusing on general foods, and FMIA focusing on meats. The Bureau of Chemistry, which was charged with enforcing the Pure Food and Drug Act, was reorganized in 1927, becoming the Food, Drug, and Insecticide Administration, and eventually came to be called the Food and Drug Administration (FDA) in 1931. In 1938, the Federal Food, Drug, and Cosmetic Act was passed by Congress, giving the FDA authority to set food safety standards. The FDA was reorganized to be under the direction of the Department of Health and Human Services in 1940. The Agricultural Marketing Act (AMA) was passed in 1946, allowing inspection of exotic and game animals on a pay-by-case basis, and giving the USDA the authority to inspect, certify and identify the class, quality and condition of agricultural products. In 1953, with large-scale reorganization in the USDA, the BAI and Bureau of Dairy were abolished, among other bureaus, and their duties were transferred to the Agricultural Research Service (ARS). The Poultry Products Inspection Act was passed in 1957. This ensured that poultry products shipped in interstate commerce as well as those products being imported into the U.S. were continually inspected for diseases, and that product labels are accurate. In 1958, the Food, Drug and Cosmetic Act of 1938 was amended to include the Food Additive Amendment, addressing concerns over invisible hazards from chemicals added to the foods. Also, the Humane Methods of Slaughter Act was passed in 1958. In 1978, this act was amended to ensure that all meat that was inspected by the FSIS to be used for human consumption was humanely slaughtered. In 1965, reorganization of the ARS' Consumer and Marketing Service brought federal meat and poultry inspection into one program. In 1967, the Wholesome Meat Act amended the FMIA, and in 1968, the Wholesome Poultry Act amended the PPIA, both requiring states to conduct inspection programs at least as stringent as federal inspections. The Egg Products Inspection Act (EPIA), passed in 1970, ensured the continuous inspection of the processing of egg products. In 1995, this task was taken over by FSIS, and the FDA took responsibility for shell egg products. In 1977, following several changes in organization, the Food Safety and Quality Service, renamed the Food Safety and Inspection Service (FSIS) in 1981, was created to perform meat and poultry grading. Following an E. coli outbreak in 1993, inspections began to rely more on scientific tests as opposed to the usual sensory-based inspections. FSIS pushed research of Hazard Analysis and Critical Control Points (HACCP). In 1996, the Pathogen Reduction/HACCP Systems were issued, ensuring that illness-causing pathogens are reduced on raw products. Now, while the industry must ensure they are using safe practices, the government is ultimately responsible for setting safety standards and enforcing those standards through inspections and regulation.