December 1995 - Dallas, TX

With a highly productive food and fiber system, the United States can boast a long history of meeting its citizens' demands for food. A safe, wholesome food supply is important to everyone, but guaranteeing the safety of every bite we eat is difficult. When people sit down to a tasty meal, they do not want to be concerned about bacteria and the possibility of illness. Food contamination can come from many sources: chemicals used in production and processing, and bacteria found in animals or even on our kitchen counters. Public and industry concerns about food safety are valid. Food related illnesses cost about $4 billion annually in health care costs, lost work time and other direct costs. Industry's costs for liability, market share, consumer confidence, and disposal of contaminated food are more difficult to quantify. Nutrition is also on the forefront of consumer food concerns. Consumers realize the importance of a well-balanced diet and the impact it has on their health. Nevertheless, media reports constantly remind us of the high percentage of obese Americans and the high incidence of heart disease and cancer. It seems that almost every day, a new report is released indicating that a food item is good or bad for you. Consumers have become confused about what their diets should and should not include and what the consequences may be is they partake of a "forbidden" food. The leaders in agriculture, government, health care, agribusiness and academia brought together by this Summit Conference agreed that every segment of the food supply chain must enhance its role as both supplier, educator and innovator if the industry is to bridge the information gap regarding food safety and nutrition between consumers and the industry.

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The Planning Committee for this Summit included the following people: