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A Review of the Movie: Food, Inc.

Food, Inc. is an important film for America. Director Robert Kenner teamed up with Eric Schlosser (author of Fast Food Nation) and Michael Pollan (author of The Omnivore’s Dilemma) to take an in-depth look at the food industry and it’s effects. These effects are far-reaching, extending from our own health to the environment.

It shouldn’t be so shocking to learn where your food is coming from. But this knowledge is essential, and watching Food, Inc. is a good first step. I thought the most important points were changes in food production, hidden costs of the food system, food labels, corporate control, and consumer power.

Kenner opened the film by stating that food production and the way we buy and consume food has changed more in the last 50 years than it ever did in the previous 10,000. These changes have been driven by a general goal of efficiency: the food industry continuously strove towards lofet making the most food in the cheapest way possible. This had led to a highly mechanized way of raising livestock. As one farmer interviewed stated: “If you want a $2 gallon of milk, you’re going to get feedlots.”

These feedlots have livestock crammed into small spaces, standing in their own manure. If one animal becomes sick, they all become sick. Manure often gets into the meat. Knowing this, E-coli and Mad Cow Disease aren’t that surprising. Food, Inc. estimates that each hamburger patty contains parts from a thousand cattle. What are the odds that at least one of them was containing dangerous bacteria?

Food, Inc. examines poultry production; a chicken is now raised in 48 days as compared to 70 days in 1950. Noticing a customer preference for white meat, the chickens were redesigned to have larger breasts and are twice as big as they were in 1950. This results in chickens that are unable to support their own weight, that are unable to walk. This results in food production that no longer resembles farming, but science and factories.

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