Supermarkets are, in effect, "ground zero" for our food decisions, and those decisions are not just financial ones. The question of what's for dinner raises important moral and environmental issues as well.
In this talk, sponsored by the Stanford Ethics and Society Program, NYU professor and author Marion Nestle talks about the personal and social factors that influence our food choices. She considers the relationship of agriculture to food, nutrition, and health, and the role of corporations in bargaining to get particular—and not always healthy—foodstuffs on the shelves. Nestle cuts through confusing and contradictory nutrition advice posited by the experts to offer simple rules for making healthy and sustainable choices about eating.
Dr. Marion Nestle is professor of nutrition at New York University and author of Food Politics, Safe Food, and the recent What To Eat.
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley.