Traceability Quotes

I am highly suspicious of food which takes a long time to be imported.

When you contribute to an open-source or a shared solution, and there's a liability issue that arises from the use of that solution, how will this be tracked back to individual contributors?

It's a good rule of thumb, it seems to me: if you're not allowed to see where something comes from, don't put it in your mouth.

Fortunately, when it comes to meat and poultry, I have the really wonderful situation of having producers and processors that produce and process a very high-quality product.

The industry is becoming very ready for animal identification.

Some of the uses being implemented for blockchain could actually work better with a database.

There's a short chain between field and fork, and the shorter that chain is - the fresher, the more transparent that system is - the less chance there is of anything from bio-terrorism to pathogenicity to spoilage.

We are constantly auditing our supply chain. Making sure that safety standards are - are, you know, are the highest. We're making sure that working conditions are the highest.

You do need some dispensation for local farmers, because the fast food industry will promote the unsanitary conditions of farming. With vegetables, you have to be careful where they come from; you have to know the farmers and trust them. If you buy from the farmers' market, it's already been investigated.

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?

The demand for beef in Canada remains strong because I think people in America, in North America, know that we have a very strong food safety system and that our food is safe to eat.

Food safety involves everybody in the food chain.

Approved, if done under your assurance that it is not traceable.

If I were to put labels on demonetization, it would be transparency and traceability.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

We remain very confident in the safety of U.S. beef.

The importance of recalls is to show that contaminated meat is getting out the door. And when you look at these recalls, in many ways the most disturbing thing about these recalls is how little of the meat actually winds up back at the plant.

My work is all about how we consume. To me it's important to know where things come from. Generally, our products today are so cheap, you know there's something wrong. Things are not made in a good way. I want to make things that are. I want to make the story behind products visible.

I think we all have a primal desire to know as much as we can to find out about where we come from.

We don't really have any that protect the food supply from farm to table. We have a food safety system that's piecemeal, largely divided between two agencies that don't talk to each other very much. Neither agency can enforce regulations from the farm to the table.

You shouldn't send an email from a computer that's associated with you if you don't want it to be tracked back to you. You don't want to hack the power plant from your house if you don't want them to follow the trail back and see your IP address.

Farm to table is a personal choice.

Ask where your meat and fish come from. Organic and free-range is a little bit more expensive, but if you can afford it, you will taste the difference.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

People have become so much more obsessed with the stories behind their food. When we go the market to buy bacon, we want to know where that pig came from and what processes were involved in getting it to us.