Who Decides What You Eat?
Who Decides What You Eat? It’s Not You—And Here’s the Proof
Take a look at your fridge. That milk carton with an expiration date of 12/31/24—do you really believe it turns toxic at midnight? It doesn’t. That date isn’t about safety—it’s about inventory control. According to the Harvard Food Law and Policy Clinic, most expiration dates in the U.S. are unregulated and arbitrary, designed to benefit corporations like Nestlé and Dean Foods by encouraging waste and repeat purchases. Still, we trust them without question. Why? Because we’ve been trained to.
“Food expiration dates create a false sense of security,” says Dana Gunders, author of The Waste-Free Kitchen Handbook. “People throw away perfectly good food because they’re afraid of getting sick, even when the risk is minimal.” This fear leads to an estimated 40% of all food in the U.S. being wasted annually, according to the USDA.
The Organic Illusion
Then there’s the “organic” label. It sounds like a guarantee of health and sustainability, but its meaning has been diluted by industrial giants like General Mills, Danone, and Amazon’s Whole Foods. A 2012 study from Stanford University found that organic foods are only marginally more nutritious than conventional options.
“Organic has become a marketing tool,” says Dr. Marion Nestle, author of Food Politics. “Consumers believe it’s a gold standard, but they’re often paying extra for minimal benefits.” The USDA organic label, while well-intentioned, is riddled with loopholes, allowing large corporations to profit while small farmers struggle to compete.
Addicted by Design
Why can’t you eat just one chip? Because companies like PepsiCo and Mondelez International don’t want you to. They use the science of the “bliss point”—a term coined by food scientist Howard Moskowitz—to create foods that are irresistible.
“This isn’t about taste; it’s about addiction,” says Dr. Michael Moss, author of Salt Sugar Fat. “The perfect mix of salt, sugar, and fat lights up your brain’s reward system like a drug, making it nearly impossible to stop.” Studies show that these foods trigger the same dopamine pathways as addictive substances, keeping you coming back for more.
How the Rest of the World Does It
In Japan, food safety is judged by tradition and intuition. Sushi chefs evaluate fish freshness through smell, touch, and appearance, trusting their senses over arbitrary labels. In France, raw milk cheeses thrive despite their ban in many U.S. states, relying on centuries-old fermentation techniques that prioritize flavor and safety through natural processes.
“It’s about connection,” says food historian Bee Wilson. “In many cultures, food reflects the rhythms of the season and the local environment, not corporate agendas.” In Italy, restaurant menus shift with the harvest, emphasizing fresh, local ingredients. Compare that to the U.S., where restaurants like McDonald’s and Olive Garden rarely change their offerings, and grocery shelves overflow with 20 types of orange juice manipulated by companies like Coca-Cola’s Tropicana.
The Solution: Reclaiming Control
The system isn’t broken—it’s rigged. Companies have turned food into a profit machine, exploiting your trust and manipulating your choices. But what if we flipped the script?
• Reform Expiration Labels: Adopt smart packaging that uses color changes to show real-time freshness.
• Redefine “Organic”: Tighten USDA standards to prioritize small farms and true sustainability.
• Ban Engineered Addictions: Regulate the use of salt, sugar, and fat manipulation in processed foods.
• Seasonal, Local Food: Embrace global models that focus on freshness and connection to nature.
• Teach Food Literacy: Make understanding food systems part of basic education.
“Food is the most intimate connection we have to the natural world,” says Wendell Berry, author and environmentalist. “When we lose control of it, we lose control of ourselves.”
The next time you see an expiration date or an “organic” label, ask yourself: Who decided this? Why do I trust them? Because the truth about your food isn’t on the label—it’s in the system designed to keep you consuming, addicted, and unquestioning.