Food Literacy

Most people assume that if food is sold on shelves, backed by “science,” or stamped with official approval, it’s been vetted in the public’s best interest. That trust is powerful — and profitable.

Modern food systems are built on marketing language, selective science, lobbying, confusing labels, and billion-dollar industries fighting to shape what we normalize and consume. The truth exists, but it takes work to find it.

Learning how to read labels, question health claims, spot conflicts of interest, and decode deceptive messaging isn’t paranoia — it’s survival. Food impacts every one of us, every single day. Understanding the system behind it is an act of resistance.

The Nutrition Facts labels on packaged foods tell us serving size, calories, and sugar, protein, and fat content and other information based on daily values determined by the FDA. But who decides a “serving size” and wow do we really know we are making healthy, informed, and ethical choices about the foods we eat?

Reassuring labels on meat, dairy, and eggs, such as “humanely raised” or “cage free,” make us feel good about our choices. But what do these certifications and labels mean, who defines them, who regulates them, is our interests—and our health—the priority? Some have legal definitions – others are programs companies pay to be certified by – either way… marketing is guiding our choices.