Tuesday, May 8, 2007

The Economics of Food

There was an excellent article on the economics of food by Michael Pollan in the New York Times Magazine a little while ago.

He has provided the entire article on his website: link.

The article asks the correct question (ed: rephrasing is mine)

How can it be that an processed product with 39 ingredients, packaging, shipping, and a marketing budget be cheaper than a bunch of carrots (which are, basically, nothing more than roots pulled out of the ground?)

The article is bang on target, and it pretty much explains why there's such a strong negative correlation between income and obesity.

2 comments:

TerROAR said...

Did I tell you that I forwarded the article to my mom, who is a professor of clinical nutrition, and she's making it an assignment for her students in 'intro to clinical nutrition' to write a critique of it? I thought that was pretty cool. Apparently there's a whole required course in the dept of food technology, where she teaches, about the economics of nutrition, but she thought should do her part of making sure they're aware of the issues...

ShockingSchadenfreude said...

No, you didn't tell me.

That is awesome!