DESCRIPTION

Stephanie Lashford writes about residues in food from pesticides, air pollution, fertilizers, packaging materials and other sources. She advises shoppers on how to choose additive-free foods. She maintains that consumer pressure has led manufacturers to rethink the need for certain additives in our food but, she argues, little has been done to help cut back the residues that many foods contain. Lashford suggests that the problem should not be tackled through legislation but that consumers should make it known what they are willing to buy, thus putting pressure to ban pesticides and to stop the misuse and abuse of growth promoters and antibiotics in animal rearing.