Every Step of the Supply Chain has a Critical Role to Play

responsibility and deep expertise in the industry all contribute to this positive state of affairs. Clear, fit-for-purpose regulation and science and technology assisting with traceability ensure where issues do arise the cause can be identified, and action taken to prevent the problem occurring again. That and the ability to recall food means the problem can be minimised quickly.

From farm to fork, every step of the supply chain has a critical role to play. Everyone, from growers, farmers, and manufacturers, to transport and logistics operators and the retailers who offer the food for sale to consumers, needs to be well trained and given the tools to provide safe food. Leadership right up to Board level and organisational culture are important too.

But what role do consumers play?

Well, that question elicited some interesting responses from a highly entertaining panel, hosted by radio personality Kim Hill, that was the final event of the symposium. Consumers may choose to not cook foods that the manufacturer expects they will and not wash vegetables that the grower intends them to wash. How much of particular foods consumers eat can play a role too.

Is our food safe? Is it safer than in our grandparents’ day? Is science going to make our food safer in the future? Is it helping or hindering with challenges such as new or deadlier pathogens and pests and increased scrutiny of chemical use? Can it solve our sustainability challenges and save the planet?

These were all questions that came up at a fascinating symposium hosted by the New Zealand Food Safety Science Research Centre at Otago University campus earlier this month.

According to the 2023 Edelman Trust Barometer, which surveyed 32,000 people from 28 countries, including New Zealand, scientists came out as the most trusted, while government leaders and journalists were the least trusted. So, I was at the right place to find answers to these important questions.

We were reminded that a few centuries ago a smart scientist called Paracelsus observed that “the dose makes the poison”, meaning a poison can cause harm only if it occurs in high enough concentrations, and eating large quantities of a specific food can introduce problems that wouldn’t be present at lower consumption rates – food fads and changing advice from legitimate experts, and some calling themselves experts, can impact consumption levels and dose rates can unexpectedly reach harmful levels.

The prospect of 3D-printed foods becoming widely available seems fanciful but the experts advised it could be years rather than decades away.

Best-before dates sparked lively debate, and some very good reasons were given for retaining them for food quality reasons, noting it’s important the food we eat is enjoyable as well as safe.

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

Our food is generally safe and, according to Glen Neal, General Manager Risk and Intelligence at Food Standards Australia New Zealand, the food industry has done well at internalising the systems required to make it safe, leaving the regulators to deal with only mishaps that are relatively few and far between.

In my experience, a strong sense of

Food waste and how to store food safely while minimising the impacts of singleuse food packaging on the environment was another conundrum explored. Some emerging research into smart packaging and how to treat foods to make them safer with less negative impact on the planet showed the opportunity ahead and just how incredibly clever and determined to make a difference emerging young scientists are.

So, thank you to the scientists and everyone else in the food supply chain who work hard every day to bring us safe and enjoyable food. n