The “Live-to-Eat” or “Eat-to-Live” Question

In today’s world, how quickly can the majority of people go from sufficient wealth to dependence on charity?

Here is a scenario to consider: A person losses his or her home because of loss of job; and this person is unable to get a job because he or she no longer has a fixed address.

Do you eat to live or live to eat? What comes to your mind as you think about this question? Do you consider the types of foods that may be associated (e.g. we eat nutritious foods to live; but we live to eat non-nutritious or snack foods) or do we? What comes to mind about the socio-economic associations, the implied social responsibilities, and our moral obligation with respect to this question?

Do you clearly see the socio-economic associations (e.g. those who are wealthy mostly live to eat but the less privileged eat to live)? 

What about globally, do people in wealthy countries mostly live to eat; whereas people in poorer countries mostly eat to live?

As a food producer, have you considered if the product you supply is for those who eat to live, those who live to eat, or both?

As a food manufacturer, is your product for those who eat to live, those who live to eat, or both?

As a food outlet owner (restaurant canteen, retailer) do you consider if the types of food you sell or serve are for those who eat to live, those who live to eat, or both?

Please share your thoughts in the comments section below:

Contribute to the Growing Compendium and Be Recognized

The first volume of the GCSE-Food & Health Protection Compendium of Guiding Principles has been available for some time now. However, this is being continuously updated and contributions are needed from industry professionals and experts. You are invited to freely share your “words” of professional wisdom. If approved, your contribution will be published in the Compendium. This is a continuing opportunity because the Compendium will continue to be updated from time to time.

The guiding principles are short bits of advice that are helpful to industry operators, managers, consultants and evaluators. The names of contributors are listed alphabetically (by Last Name/Surname) in the acknowledgment section of the Compendium.

Contributions are to be unique, useful and easy to adopt by the industry. The scope covers a wide range of subjects that align with the scope of the GCSE-FHP goals and objectives. All submissions are subject to approval before they are included in the Compendium. Contributors with up to 5 or more approved entries will receive access to download a current copy of the Compendium. Depending on the number of contributions, contributors may also receive additional recognition and GCSE-FHP membership benefits.

Please send your submissions to: gcse@afisservices.com  with at least the following information:

 

1.     Full Name

2.     Membership certificate number (only contributions from members of GCSE-FHP are being accepted at this time)

3.     Name of current company or organization

4.     Country

5.     Email Address

6.     Your suggested guiding principle (brief advice)

You may submit as many guiding principles as you wish.

Ideas for submissions:

Contributed principles are to be unique, brief, useful and easy to adopt by industry operators and evaluators. The scope covers the same considerations as are outlined in the goals and objectives of GCSE-FHP:

–      protecting public health

–      promoting regulatory compliance

–      producing sufficient and safe food, pharmaceuticals and other health-related products

–      keeping food fresh

–      avoiding wastage

–      ensuring equitable and efficient distribution

–      encouraging social responsibility

–      maintaining environmental sustainability

You may view examples of the Guiding Principles here:  

http://www.afisservices.com/gcse-fhp/GPs.html
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