Food for thought (part II): Mapping the globalization of food supply

by: Stephen J. Farenga, Beverly A. Joyce, and Daniel Ness

Little of the food we eat today is produced locally. Students may be surprised by the number of food products imported into the United States. This lesson investigates the science of food safety by examining the location of origin for foods that we eat and discussing the risk factors involved.


Type Journal ArticlePub Date 11/1/2003Stock # ss03_027_03_48Volume 027Issue 03

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