Consumers Trust Grocery Store Food, but Percentage Is Slipping
Although the majority of Americans feel that foods in supermarkets are safe, the percentage who feel this way has decreased over the last five years, according to market research firm The NPD Group.
By Mary Boltz Chapman, Editor-in-Chief -- Chain Leader, 7/1/2009
Although the majority of Americans feel that foods in supermarkets are safe, the percentage who feel this way has decreased over the last five years, according to market research firm The NPD Group. Its NPD Food Safety Monitor indicates that in 2007 and 2008, 63 percent agreed with the statement that foods sold in supermarkets are safe, vs. 68 percent who agreed with the statement in 2004.
According to NPD, the percentage of consumers who feel that foods served at restaurants are safe has remained, on average, between 48 and 49 percent since 2004.
| Percent of individuals who agree or disagree with the statement: "Overall, I feel that foods sold in supermarkets are safe." | |||||
| 2004 | 2005 | 2006 | 2007 | 2008 | |
| Agree | 68 | 67 | 66 | 63 | 63 |
| Neither agree nor disagree | 29 | 31 | 32 | 34 | 34 |
| Disagree | 2 | 3 | 3 | 3 | 3 |
| Percent of individuals who agree or disagree with the statement: "Overall, I feel that foods served in restaurants are safe." | |||||
| 2004 | 2005 | 2006 | 2007 | 2008 | |
| Agree | 49 | 48 | 49 | 49 | 48 |
| Neither agree nor disagree | 46 | 47 | 46 | 47 | 48 |
| Disagree | 4 | 5 | 5 | 5 | 5 |
| Source: The NPD Group/Food Safety Monitor | |||||
MORE FOOD-SAFETY PRACTICESGOVERNMENT: Food Safety Transparency, Dot Gov The White House Food Safety Working Group has launched a Web site, www.foodsafetyworkinggroup.com, to inform Americans of its progress. CATERING: Good Food-Safety Practices to GoCatering operations can clearly mean big bucks for restaurants, but off-site events also pose some unique food-safety challenges. HOTELS: Dolce Hotels and Resorts Tackles H1N1 Flu RiskMontvale, N.J.-based Dolce Hotels and Resorts, which operates 24 upscale hotels, resorts and conference centers, underwent a three-phase program to help protect its guests and employees from the H1N1 flu virus. |
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