By Sardar Khan Niazi

In today’s fast-paced world, food has become more accessible than ever — from roadside stalls and supermarkets to food delivery apps that promise meals at your doorstep in under 30 minutes. However, a pressing question demands our attention behind the convenience: Are we eating safely? The simple act of eating, once a familial and agricultural ritual, has transformed into a complex interaction with supply chains, additives, and questionable hygiene standards. In Pakistan, food safety is often treated as an afterthought, with glaring loopholes in regulation, oversight, and public awareness. The consequences are far-reaching — from the rise in foodborne illnesses to long-term exposure to harmful chemicals. Just last year, several reports surfaced of contaminated milk, expired meat, and adulterated spices being sold across major cities. Despite regulatory bodies like the Punjab Food Authority and Sindh Food Authority making efforts to inspect and shut down unhygienic establishments, the problem is widespread. Many eateries — from upscale restaurants to local dhabas — operate without compliance with basic health and safety standards. The problem, however, is not just about what’s being sold; it’s also about how it is being produced. In a country where pesticides are overused and unchecked, fruits and vegetables can be coated with layers of harmful chemicals. Meat is often processed without temperature control, and dairy products may contain everything from detergent to formalin. In addition, let us not even begin with the widespread use of substandard cooking oils and artificial food coloring. Urban consumers, with limited time and greater reliance on processed foods, are particularly at risk. Read the ingredients on a packet of chips or a frozen paratha, and you will find a cocktail of preservatives, flavor enhancers, and stabilizers — most of which are either unregulated or inadequately labeled. Yet, there is little public pressure for transparency, largely because most consumers do not know what to look for. What’s more, food safety is deeply connected to environmental health. Contaminated water used for irrigation, plastic packaging that leaches chemicals, and the growing use of micro plastics in the food chain — these are not distant threats. They are already here, subtly shaping the nation’s public health profile. The lack of education and awareness is another dimension of the crisis. Food safety is rarely discussed in schools or public discourse. A lot of households remain unaware of basic practices like proper food storage, avoiding cross-contamination in kitchens, and the dangers of reheating certain oils. In contrast, developed countries treat food safety as a shared responsibility — with campaigns, nutrition labeling laws, and regular food safety audits. What can be done? At the outset, Pakistan needs stricter enforcement of food safety regulations and more autonomy for provincial food authorities to conduct surprise checks and issue penalties. In addition, we must build a culture of food literacy — from school curricula to public service campaigns that teach people how to read food labels, check for expiry dates, and demand better from food producers. Thirdly, transparency and traceability in the food supply chain must be mandated. Whether it’s knowing where your vegetables were grown or how your meat was processed — consumers deserve to know. Finally yet importantly, we must realize that safe food is not a luxury. It is a basic human right. Every citizen, regardless of income or geography, deserves food that is clean, nutritious, and free from harm. Until we address this seriously — at the policy level, at the vendor level, and at the household level — we risk not just our individual health, but the health of the nation. So, the next time you unwrap that snack or order that tempting takeaway, ask yourself: Are we really eating safely?