Chemicals in Food
Foods can contain many harmful substances, including pesticides, unhealthy additives or contaminants. EWG is working to reduce the threat of toxic chemicals in food.
Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you’re having a casual kickback or a big bash, EWG has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.Read More
Under the guise of “transparency,” the Trump administration’s proposed GMO disclosure rule may in fact codify secrecy and confusing labels for genetically modified foods, said Scott Faber, EWG’s senior vice president for government affairs.Read More
Environmental Working Group explains the difference between natural and organic hot dogs.Read More
Attached is EWG’s letter to Food and Drug Administration Commissioner Scott Gottlieb to express concern over the high level of antibiotic-resistant bacteria being detected in supermarket meat.Read More
The latest round of tests by federal scientists found antibiotic-resistant bacteria on nearly 80 percent of supermarket meat in 2015, according to a new analysis by the Environmental Working Group.Read More
Most animals raised for meat, milk and eggs are on industrial farms that contaminate our air, soil and water. These farms rely heavily on antibiotics and other synthetic treatments to boost outputs, and combat diseases caused by stressful, crowded and unsanitary conditions. Weak bacteria are killed, leaving behind the most resilient and hard to kill — so-called “superbugs.” These bacteria are capable of causing untreatable infections.Read More
The more highly processed foods you eat, the higher your risk of cancer.Read More
Are you pregnant or thinking of becoming pregnant? Now’s the time to start limiting your exposure to pesticides.Read More
Supermarket aisles and television commercials are full of brightly colored foods. These vibrant hues catch kids’ eyes. But are they healthy?Read More
The World Health Organization issued new guidelines strongly urging farmers to stop the routine use of antibiotics in animals that aren’t sick. WHO, an arm of the United Nations, is concerned that this overuse is creating “superbugs” – deadly bacteria that are resistant to antibiotics used to treat human infections.
While there's still work to be done, this massive pesticide protection law has allowed us to remove some of the most dangerous pesticides out of the food supply. Now, 20 years later, Congress is considering the Regulatory Accountability Act that would make it virtually impossible to create rules like this one aimed at protecting public health.Read More
EWG’s Food Scores database is a one-of-a-kind tool that scores over 80,000 products based on three factors: nutrition, ingredient concerns and degree of processing.Read More
Want to avoid pesticides in produce? See which foods showed the highest and lowest concentrations of pesticides!Read More
EWG's Food Database is coming soon!Read More
We’d like to thank Rob Fraley, chief technology official at Monsanto, who’s largely responsible for introducing genetically modified foods to the U.S. and Big Ag’s surge in pesticide use that ensued.Read More
Three hormone-disrupting chemicals commonly added to processed foods, waterproof clothing and other everyday products may cause obesity.
Today, consumer, health, and food safety groups challenged a Food and Drug Administration rule that undermines the integrity of our food safety system.Read More
The Food and Drug Administration denied a petition today by public interest groups, including EWG, to ban the use in dry food packaging of perchlorate, a toxic chemical that is also an ingredient in rocket fuel.Read More
Legislation introduced today would make California the first state to ban perfluorinated chemicals, or PFCs, from fast food wrappers and takeout containers.