| Abstract: |
Mercury-laden tilefish passed off as red snapper, “100 per cent Parmesan” cut with wood pulp, fast food lobster rolls seriously lacking in lobster. As journalist Larry Olmsted suggests in his new book, Real Food/Fake Food (Algonquin Books, 2016), food fraud is rampant. When it comes to many commonplace items, what you think you’re buying is simply not what you’re getting.“Michigan State University’s Food Fraud Initiative (FFI) estimates fraud at nearly fifty billion dollars annually. That’s twice the entire world market for coffee, the single most valuable agricultural commodity,” he writes. Fake food can be damaging to our health and the environment. |
