January 29, 2015

Episode 16: Food: When It’s Not What You Think

33 minutes

Do you really know what’s in the olive oil you use everyday? How about the true contents of your morning coffee blend? This week on Eating Matters, host Kim Kessler is joined by Michael Roberts, Executive Director of the newly established Resnick Program for Food Law and Policy at the UCLA School of Law. Chatting with Kim about the growing menace of food fraud, the two discuss the definition of food fraud, examples of particular products that tend to be adulterated, and the dangers and concerns associated with this global problem. Given the increasingly global and complex nature of food supply chains, Kim and Michael question why food fraud is acknowledged yet not truly addressed. Tune in for an informative show! This program was brought to you by Cain Vineyard & Winery.

“Olive oil is often labeled as pure, extra virgin olive oil, and that is not that case for a lot of olive oil, unfortunately. One of the problems is that the labeling rules for olive oil are not very clear, they’re very obscure.” [17:35]

“We are trusting the production of these products in the hands of people who cheat.” [21:15]

—Michael Roberts on Eating Matters

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