Food

How to Save Food and Prevent Waste

By | Danielle Melgar
Food & Agriculture Advocate

We all play a role in creating food waste, so we can all be part of the solution.

News Release | U.S. PIRG Education Fund | Food

Food recalls decline in 2021, but that doesn’t mean food is safer

Significantly fewer foods and beverages were recalled in 2021 than in 2020. But fewer recalls doesn’t necessarily mean food was safer last year.

Report | U.S. PIRG Education Fund | Food

Food recalls: 2021 Trends and What They Mean for You

There were 270 food and beverage recalls in 2021 from the U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS) and the Food and Drug Administration (FDA). That marked a 27 percent decrease from 2020. But fewer recalls doesn’t necessarily mean safer food. 

Report | NMPIRG Education Fund | Consumer Protection, Food

Food Recall Failure

Our research found the majority of grocery stores fail to warn the public about hazardous food recalls. While they collect significant information about Americans shopping habits to sell us more food, they aren't doing enough to use that information to protect the public health.

News Release | U.S. PIRG Education Fund | Consumer Protection, Food

New investigation: Supermarkets failing to warn public about food recalls

Americans are not hearing about food recalls, and that communication breakdown is having serious repercussions for public health. A new report finds that most grocery stores -- which should be one of the best places to learn about recalls -- don’t make it easy for consumers to uncover this information.

News Release | U.S. PIRG Education Fund | Consumer Protection, Food

New report: Meat recalls remain high; produce and processed food recalls drop

Contaminated food, from Tyson's chicken strips containing chunks of metal to E. coli-laden romaine lettuce, posed a serious danger to Americans’ health in 2019. U.S. PIRG Education Fund How Safe Is Our Food? report found recalls for produce and processed food have fallen 34 percent since 2016, but meat and poultry recalls are up 65 percent since 2013. 

On March 31st, EPA Administrator Scott Pruitt announced that his agency would deny a petition to ban the dangerous pesticide chlorpyrifos from being sprayed on food. He announced this decision despite EPA scientists’ earlier findings that concluded that chlorpyrifos, which is manufactured by Dow Chemical, can harm brain development of fetuses and infants after ingesting even small amounts. The news that the EPA would continue to allow the spraying of chlorpyrifos alarmed doctors and other public health officials, but what’s even more interesting is that according to several recent Freedom of Information Act requests, Pruitt met with Dow CEO Andrew Liveris at a Houston hotel just twenty days prior to making his controversial decision.

Shrinking the Dead Zone, Reducing Fertilizer Use

By | Bill Wenzel
Director, Healthy Farms, Healthy Families Campaign

Last week, scientists predicted that this year’s hypoxic zone in the Gulf of Mexico will be the 3rd largest since monitoring began 32 years ago. The “dead zone” will cover about 8,185 square miles — an area roughly the size of New Jersey.

News Release | NMPIRG Education Fund | Food

Food Safety Scares 2013: How FDA Delays are Putting American Lives at Risk from Unsafe Food

Food and Drug Administration (FDA) delays in implementing the 2011 Food Safety Modernization Act have put New Mexico lives at risk and cost the country $22 million in economic costs, according to a new report by the NMPIRG Education Fund. Here in New Mexico in the last 12 months, 16 people were made sick from foodborne illnesses and the cost in New Mexico was $463,233 . Contaminated food makes 48 million Americans sick every year. 

Report | NMPIRG Education Fund | Food

Food Safety Scares 2013

Over the past few years, Americans have grown accustomed to seeing headlines about tainted food being recalled and pulled off store shelves. These high-profile recalls leave many Americans wondering whether enough is being done to reduce the risk of contaminated food and foodborne illness. And they are right to do so—48 million people get sick from eating tainted food each year, and despite significant coststo our economy and Americans’ public health, the number of such illnesses, particularly from Salmonella, has remained stagnant for at least 5 years. In New Mexico, the economic costs are nearly half a million dollars.

More needs to be done to protect Americans from the risk of unsafe food. But important rules, standards, and inspections that could significantly improve food safety have been blocked, underfunded, or delayed, allowing the drumbeat of disease outbreaks to continue.

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