The New York Times is on our side. They will be devoting the October 2nd issue of The Times Magazine to food and, in order to make the issue a really useful read, have requested public input on what to cover. While GoodGuide is slowly bringing transparency to the grocery aisle, there are still limitations on how much information we are able to get about where our food originates. This is our opportunity to have a credible, influential news organization get to the bottom of some of the most pressing questions we have about what we eat. Below are some of our questions. Share yours in the comments section. If the New York Times doesn’t get to them, we’ll do our best to investigate.
1. That soy lecithin in, well, everything? It’s made from soybeans, but where exactly does it come from?
2. Natural flavors. How many “flavors” does that really mean?
3. Grocery stores in the United States carry red peppers from Holland in the middle of the summer. Why? And what companies are behind this confusing practice?
4. Food safety scares have a lot of people nervous. Have companies revamped the way they handle their supply chains in response to the recent slew of outbreaks?