So why is the labeling of food for use in restaurants so vague? Is the restaurant to blame, the supplier, or the consumer for not asking any questions? When we are at the supermarket we pour over the list of ingredients of the items we buy, but as soon as we go to a restaurant we blissfully believe accept anything that is written in front of us. This is probably a mistake, as recently we have reports of beef burgers containing horse meat in the UK and Ireland and fish served in hundreds of US cities not being the fish that is on the menu. Oceana, an ocean conservation watchdog, found that seafood "fraud" was at a 55 percent level in Los Angeles, and 39 percent in New York.
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