18.9 Making Connections

A RIGHT TO KNOW? THE BATTLE OVER FOOD LABELLING

Background: Labels on food can include nutritional information, ingredients, and information on how and where the food was produced. Health Canada and the Canadian Food Inspection Agency (CFIA) are the two Canadian government agencies that regulate food labelling. Generally, the CFIA regulates labels that relate to food production (organic standards or the meat and poultry labelling requirements) while Health Canada regulates labels related to health, safety, and nutritional quality. In addition, there are independent nongovernmental organizations that provide labelling services, such as the Marine Stewardship Council for fish certification and the Rainforest Alliance for certification of coffee and chocolate.

For labelling to be effective, there must be consistent, achievable standards, testing and certification services, and enforcement. These can be expensive and when consumers vary significantly on what information they consider important, it is hard to develop a comprehensive food-labelling policy. Advocates of food labelling contend that labels increase clarity for customers, and help improve human health, mitigate environmental hazards, and support certain types of agricultural practices. They would like to see more information on food labels, including data on GM ingredients, irradiated food, the conditions under which livestock was raised, protection for habitat, etc. Opponents of food labelling worry that it will spread unnecessary fear among consumers about certain products and agricultural or food manufacturing practices. They do not believe that it is in the best interests of consumers to invest in the infrastructure that would be necessary to regulate all these labels.

Case: Research the food issues covered in this chapter as well as others (such as those in Chapters 3, 12, and 14) and write a letter to your MP about your position on food labels. In your letter, include the following:

1. An analysis of the pros and cons of labelling versus not labelling food, including a reflection on the values underlying this issue.
2. An evaluation of the different types of labels (those that are currently used as well as some proposed labels) and how useful (or not) you find the information they offer or could offer.
3. Your proposal for a sound food labelling policy, including:
   1. A listing of information that you consider important for consumers to know about the food you eat, with an explanation of why this information is important.
   2. A set of guiding principles that can be applied when considering any new food label, and why these are important.
   3. A discussion of who should be involved in making these decisions about food labels and why they should be involved.