Join me on this week’s podcast as I clear up the confusion about the safest and most efficient way to grocery shop, food safety and coronavirus, and restaurant take-out in the age of COVID-19. My guest is Hilary Thesmar, PhD, RD, Chief Food and Product Safety Officer and Senior VP of Food Safety Programs for the Food Marketing Institute (FMI). Hilary is a registered dietitian with a master’s degree in Human Nutrition and a Ph.D. in Food Technology. Wait until you hear her advice on how to handle your groceries when you get home from the supermarket, why it’s OK to order and eat take-out from your favorite restaurants, and how the supply chain is adapting to the distribution of things like milk, eggs, and toilet paper to the supermarket.
Show Highlights:
- Get to know Hilary, her work at FMI, her family, and her dog
- A recent survey’s findings about grocery shopping habits during the pandemic.
- How people have changed their shopping habits
- Why people worry about finding groceries and supplies that they need
- How the supply and demand principle affects our resources during a pandemic
- Why we can’t find toilet paper at the store
- Why farmers are having to dump their milk
- Procedures to follow for food safety in the middle of COVID-19, including employee health, cleaning and sanitation policies, and social distancing rules
- What to do with your groceries when you get home from the supermarket
- Why water is the best way to clean your fruits and vegetables
- Why we need to be smart in our shopping practices
- The increase in food assistance programs and their benefits
- Why it’s OK and safe to order take-out meals from your favorite restaurants
- Hilary’s home-cooking food philosophy during the pandemic
Resources:
Grilled cabbage from Liz’s website
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