I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Hannaford’s Stars Get Results
Hannaford, the supermarket chain in the Northeast, today reports the one-year results of its Guiding Stars program. This, you may recall, puts zero, one, two, or three stars on foods in the store, depending on how the products meet some rather rigorous nutrition standards. When the program started a year ago, less than one-fourth of 27,000 foods in the store qualified for even one star (when the criteria are independent, products endorsed as healthy by their makers do not qualify). Did the program encourage people to choose products with stars over those without them? It did! Take a look at the results and see if you think this approach is worthwhile. Hannaford does not reveal its nutritional criteria for awarding stars because of patent issues. I think it should. If the program works, other stores might be encouraged to try something similar. And here’s what the New York Times has to say about it.