The Environmental Working Group's team of scientists, policy experts, lawyers and communications and data experts work tirelessly to reform our nation’s broken chemical safety and agricultural laws.
They educate consumers with actionable information and inspire demand for safer products.
When government and industry won’t stand up for our public health, EWG is there.
Consumer Reports works to create a fair and just marketplace for all. As a mission-driven, independent, nonprofit member organization, CR empowers and informs consumers, incentivizes corporations to act responsibly, and helps policymakers prioritize the rights and interests of consumers in order to shape a truly consumer-driven marketplace.
Consumer Reports was founded in 1936 at a time when consumers had very few options to gauge the value, quality, or authenticity of goods and services. It was an era of unfettered advertising claims, rapid technological progress, and patchwork regulations—so CR was created to equip people with the credible, trustworthy information they needed to make informed choices
The Center for Science in the Public Interest (CSPI) is perhaps the oldest independent, science-based consumer advocacy organization with an impressive record of accomplishments and a clear and ambitious agenda for improving the food system to support healthy eating. It was founded in 1971.
The Partnership for Food Safety Education delivers trusted, science-based behavioral health messaging and a network of resources that support consumers in their efforts to reduce risk of foodborne illness.
We work with an active network of 13,000 health and food safety educators – we call them BAC Fighters!- and support them by making their work more visible, collaborative, and effective.
These BAC Fighters are connecting each year with an estimated 8.5 million consumers –helping them to protect their health through safe food handling and hand hygiene.
Created in 1997, the Partnership helps millions of consumers keep top-of-mind the preventive practices that destroy or hinder the growth and spread of dangerous foodborne pathogens that can cause serious illness and even death.
The Safe Food Coalition (SFC) brings together consumer, public health, research, and labor organizations to advocate for improvements to the food safety system. The SFC supports national and state safeguards to protect consumers from foodborne illness; robust foodborne illness surveillance; policies to increase food system transparency; and safe workplaces that foster a culture of food safety. Since it was created in 1986 by Carol Tucker-Foreman, Consumer Federation of America has coordinated the coalition.
Over the past 35 years, the SFC has played a pivotal role in ushering in changes to the food inspection system, including:
+ Adoption of Hazard Analysis and Critical Control Point or “HACCP”-based meat and poultry inspection by the U.S. Department of Agriculture (USDA);
+ Classification of Listeria monocytogenes as an adulterant in ready-to-eat products;
+ Classification of coli O157:H7 and other Shiga-toxin producing E.coli (STECs) as adulterants in ground beef;
+ Requirements that mechanically tenderized beef steaks and roasts be labeled;
+ Development of USDA’s web-posting of retail consignees for USDA recalled items and online disclosure of pathogen testing information;
+ New rules at the U.S. Food and Drug Administration (FDA) to prevent Salmonella Enteritidis contamination in shell eggs;
+ Passage of the Food Safety Modernization Act, which moved FDA from a reactive to a preventive regulatory approach and gave the agency authority to conduct food safety inspections on produce farms.
Keep Antibiotics Working is a coalition of health, consumer, agricultural, environmental, humane, and other advocacy groups. With more than eleven million members, we are dedicated to eliminating a major cause of antibiotic resistance — the inappropriate use of antibiotics in food animals.
Food Safety News is always searching for the voices that should be heard. Whether they be well-credentialed experts in certain segments of food safety or influential and knowledgeable essayists whose opinions are among the most respected in the industry, you'll find them here.
Seeking the best in industry, government and academia and offering them space to express their ideas and opinions. Their editorial staff works daily to keep readers up to date on news, research and government activities.
Every morning FSN provides news and information that will give readers insights and ideas to help protect their businesses from foodborne illnesses, and make smart decisions about the products and services they need.
Food Safety Tech is an industry-specific eMagazine and Conference series serving the global food industry. Built on the platform of the next generation model for B2B publishing, Food Safety Tech delivers top quality content in a proactive manner through a weekly eNewsletter while maintaining a website, the eMagazine that stores the content providing easy accessibility. This hybrid model provides a two way street of digital communication to the global food industry.
Quality Assurance & Food Safety focuses on insights and analysis of food safety, quality, and defense for the food and beverage processing industry. The features, columns and “best practices” profiles of leading companies in each bi-monthly issue and online news and media provide practical applications that can be used on the plant floor.
Food Safety Magazine (FSM) is a leading provider of content serving food safety and quality professionals worldwide. FSM publishes a bimonthly eMagazine and a weekly eNewsletter featuring contributions from food industry leaders covering topics such as regulations, technologies, and essential management strategies for applying science-based solutions to food safety and quality.
Their popular Food Safety Matters podcast offers twice monthly episodes featuring news and trends, and a conversation with a food safety professional sharing their insights. Also popular, is FSM's annual Food Safety Summit and Expo. The premiere event for food safety professionals features sessions led by industry thought leaders and numerous opportunities for community networking.
Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.
