The food-regulation front

The latest news

November 13, 2012

September, in case you missed it, was the 50th anniversary of the publication of Silent Spring, the Rachel Carson classic that’s often credited with starting the contemporary environmental movement. (Even if you’ve never read it, you probably associate it — correctly — with the banning of the pesticide DDT.) So, in that spirit, here’s a roundup of the latest on the food-and-environment regulation front. is circulating a petition from a retired poultry inspector asking the USDA to clean up the nation's poultry-inspection process. The problem? A pilot program called HIMP, introduced with much controversy last spring, to speed up and privatize chicken inspection.

The Environmental Protection Agency has opened a comment period about confined animal feeding operations — better known as CAFOs, or factory farms — through December 31. At issue: how CAFOs affect the Clean Water Act.

The nonprofit Oceana has been agitating for accurate seafood labeling for a while now. The latest, though, is a petition with the signatures of some 500 chefs, restaurant owners, and other culinary influencers from around the country. And in July, U.S. Representatives Edward Markey and Barney Frank introduced the SAFE Seafood Act, which, if passed, would regulate seafood labeling nationwide.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice