Originally posted by lord of the mark
Why should products in supermarkets be taxed differently?
Why should products in supermarkets be taxed differently?
The reason I'm inclined to put a "stamp" on processed foods is:
A. Because non-industrial food products sold at supermarkets, so that they get cooked and arranged by individuals, can't have their nutritional usefulness evaluated. You don't know how the individual will use his ground beef.
B. Because they are produced in a standardized, industrial fashion. As a result, if you test some samples, you have an idea of the qualities of all the products the company sells under the same name. If you test 50 Heinz classic tomato ketchup bottles, you'll have a good idea of the nutritive qualities of any Heinz classic tomato ketchup bottle.
Evaluating the nutritive qualities of handmade (non-standardized) food products isn't as convenient as standardized products. It's not that industrial products are inherently better or worse than homemade ones: their standardiness made them more convenient to certify, and then stamped.
I'd "stamp" mom-and-pop bakers in the same way as restaurants and fast-food joints (at least the non-standardized ones). Since the industry works differently, the rules to get a stamp can't really be the same, though the spirit is the same.
I don't know whether chains that sell standardized products made and packaged on site (such as McDonald's or Au Bon Pain) should be stamped like industrial or handmade food products, but I think it's a fairly marginal question.
Comment