As a food industry professional and the chair of GCSE-Food and Health Protection, a concern that has stuck with me as weather-related and other disasters have been experienced around the world is about the availability, safety and sufficiency of food for the people affected. Many non-profit organizations have stepped up to provide assistance in this regard. Where would they find all of the so-called “fresh clean food that has not been overly processed” that is needed? How would this “fresh” food be kept safe? Could this be one good reason to have sufficient processed food that is well preserved and safe, that could be shipped for distribution in affected areas? Is “processed food” bad?
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