A social problem that I feel needs to be addressed and solved is the quality of our food. Much of the food many people eat in the United States is highly processed. Most nutrition scientists wouldn’t even classify it as “real food” in regards to the comparison of whole, minimally‐altered food. When it comes to the quality of the typical American diet, there are clear, measurable trends showing that processed and ultra-processed foods dominate the food supply and account for people’s daily calories.

The American people often have no control over the packaging or distribution of their foods. Most unaware of the knowledge that comes behind the labels. Ultra-processed foods are industrially manufactured products that include substances rarely used in home kitchens. This includes emulsifiers, colorings, artificial flavors, and mostly high-fructose corn syrup. They often have long ingredient lists and are engineered for taste, shelf life, and convenience rather than nutrition hence the term bioengineered foods. Biologically engineered food is food produced from organisms that have had changes introduced into their DNA using laboratory techniques that could not be obtained through conventional breeding. In the U.S., the term “bioengineered food” is used for mandatory labeling purposes under the National Bioengineered Food Disclosure Standard. If you look on the back of all your packaging you will notice the “bioengineered food” label finely printed on 75% of your packaged store bought foods. 

Many people are aware of the food crisis in America, yet few feel empowered to change it. We’ve convinced ourselves we lack the resources, the influence, or the time. Others simply don’t see it as their problem. But when it comes to the health and progress of our society, indifference isn’t an option. We all have a role to play, and that role matters more than we think.

A study published in the Journal of the Academy of Nutrition and Dietetics found that about 60 % of foods purchased in the U.S. contain technical additives. Things like preservatives, artificial flavors, and coloring agents. These foods include packaged snacks, sugary drinks, fast foods, ready-to-eat meals, many types of bread and baked goods, and products with long ingredient lists. They are typically high in added sugars, sodium, unhealthy fats, and industrial additives.

The crisis has deepened to the point where many of our favorite food brands no longer rely on chefs to create what we love to eat rather they rely on scientists. What we are feeding ourselves and our families is being constructed in laboratories, not crafted in kitchens.

Fixing this problem requires action on several levels. This includes individual, community, corporate, and government. It starts with education and awareness, helping people understand what they’re eating by teaching label literacy so ultra-processed foods are easier to recognize. Stronger policies and regulations are also needed, including clearer labeling laws, limits on harmful additives, and transparency around terms like “natural” and “bioengineered.” 

Improving access to whole foods is essential, especially in food deserts, through farmers’ markets, community gardens, subsidies, and local partnerships. At the same time, corporations must be held accountable and encouraged to prioritize real ingredients over profit and shelf life. Finally, a cultural shift is needed to reconnect people with cooking and eating real food, treating food as nourishment rather than just convenience.

To determine whether progress is being made, several key indicators should be monitored. These include changes in rates of diet-related chronic diseases, such as obesity, diabetes, heart disease, and metabolic syndrome, with lower rates signaling improvement. Attention should also be given to the quality of food itself, including safer ingredients, better taste, and more responsible packaging. Another important measure is label literacy, how many people can accurately read and understand food labels. The most important thing I would love to see measured is the access to fresh food. This must be assessed by tracking reductions in food deserts and increased availability of affordable produce in low-income communities. Real change will require sustained effort, but it starts with awareness, education, and a collective decision that our health and our children’s health is worth fighting for.