Check out our campaign videos below, including episodes of GAP's television program Whistle Where You Work relevant to food integrity, as well as frequent opinion videos on the latest food news and policy updates.
Today FIC released the fifth video in its campaign series, "Ag Gag Undercover," which aims to raise awareness about the controversial 'Ag Gag' bills that would silence whistleblowers shining a light on wrongdoing in animal agriculture.
Today FIC released the 4th video in its campaign series, "Ag Gag Undercover," which aims to raise awareness about the controversial anti-whistleblower 'Ag Gag' bills. The proposed legislation would criminalize individuals who take undercover videos or photographs to expose wrongdoing at factory farms.
Watch the video above, which tries to make light of this very serious affront on transparency.
Today FIC released the third installment in our Ag Gag Undercover video campaign series, which aims to raise awareness about the controversial anti-whistleblower legislation. Please watch and share with your friends, family and colleagues!
Today FIC released the second video in our new campaign series, "Ag Gag Undercover." You can view the first video here.
Many states have introduced anti-whistleblower legislation, known as Ag Gag bills, that would criminalize individuals who take undercover video or photographs at agricultural facilities. FIC's short videos aim to raise awareness of these controversial bills and get at the heart of why they are problematic and an affront on truth-telling.
Yesterday FIC released the first of several short videos in our new campaign series, "Ag Gag Undercover," to raise awareness about the controversial anti-whistleblower bills that have been introduced in many states this year. While the agriculture industry and legislative sponsors try to muddle the public with their reasons for the legislation, these videos aim to simply get at the heart of why Ag Gag bills are problematic and an affront on truth-telling.
On February 11, 2011, the Government Accountability Project's Food Integrity Campaign (FIC) put on a conference, "Employee Rights and the Food Safety Modernization Act," at the American University Washington College of Law in Washington, D.C. The all-day seminar focused on the impact of new legislation - that includes whistleblower protections for food industry workers who report FDA violations - on public and worker health, the environment, and American consumers.
This episode of Whistle Where You Work provides a few highlights from the conference, including discussions of why the Food Safety Modernization Act was needed, experiences of whistleblowers who have been retaliated against for reporting food safety concerns, and how difficult it is for farmworkers to blow the whistle.
During the last session of the 2009-2010 Congress, an undemocratic senatorial process known as a “secret hold” – a procedure that allows a lone senator to anonymously block legislation – was used to kill the popular Whistleblower Protection Enhancement Act (WPEA). In response to this action, GAP has worked with the NPR show On The Media to identify the senator who placed the secret hold, as well as to quickly reintroduce the legislation in Congress. This panel discusses exactly what happened to the bill, the campaign to find the secret senator, and how the WPEA would help to root out waste and benefit taxpayers by empowering whistleblowers to report fraud.
The interview segment features a highlight from our recent conference, Employee Rights and the Food Safety Modernization Act. Food safety whistleblower Kenneth Kendrick details his experience as a former Peanut Corporation of America assistant manager, when he tried to raise awareness about unsanitary conditions at a PCA plant months before the 2009 Salmonella/peanut butter outbreak was traced back to the company.
More and more Americans are becoming aware of serious problems with the nation’s food supply. The August recall of 380 million eggs linked to a widespread outbreak of salmonella is just the latest in a series of fatal food poisonings that has shaken the nation.
There are many causes for our current food safety infrastructure being inadequate. But to get to the root of some of the problems, a recent survey commissioned by the nonprofit organization Union of Concerned Scientists asked a key public – FDA and USDA scientists – to “evaluate how well the government uses science to protect the food supply.” The results are enlightening.
Genetically modified food has been part of the American diet for several years – and it’s everywhere. 85 percent of U.S. corn and 91 percent of U.S. soybeans are genetically engineered. It’s estimated that 70 percent of all processed foods at American supermarkets contain genetically engineered ingredients. Now, a company in Massachusetts says it is close to receiving FDA approval to start selling genetically modified salmon – which would be the first transgenic animal sold in America for consumption.
But critics argue that we simply don’t know enough about the consequences of genetically modified food to approve its consumption, and some public interest groups are even considering lawsuits to stop the sale of the salmon if the FDA approves it. What are the public health issues involved with genetically modified foods? What are the current regulations/legislation covering this new technology? What are the problems involved with genetically engineered fish escaping into the wild (from farms)? And shouldn’t consumers have the right to know these products are created this way?
Patty Lovera,Assistant Director of Food and Water Watch, a public interest group that advocates for policies that will result in healthy, safe food and access to safe and affordable drinking water.
Eric Hoffman, Genetic Technology Policy Campaigner for Friends of the Earth, an environmental advocacy group that promotes clean energy and solutions to climate change, keeping toxic and risky technologies out of food and other products, and protecting marine ecosystems.
This episode focuses on the state of American school lunch safety, with an emphasis on current problems with school food integrity and the system as a whole. Joining us for a discussion are Peter Eisler, a co-author of a USA Today investigative series about school lunch safety, and Sarah Klein, Food Safety Counsel for the Center for Science in the Public Interest. The discussion hits on several points - the failure of government/companies to alert schools about tainted product, the labyrinthine network of food suppliers, the lax standards for schools when compared to fast food, and the inadequate inspection rate of cafeterias.