Ep. 183. Thomas Gremillion: Advocating for Strong Federal Food Safety Regulation

Thomas Gremillion, J.D., M.A. is the Director of Food Policy at the Consumer Federation of America (CFA). He oversees research, analysis, advocacy, and media outreach for the group's food policy activities, and monitors food safety activities at the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA), and in Congress, where he advocates for strong food safety protections for consumers. He also coordinates the Safe Food Coalition, a group of consumer, trade union, and foodborne illness victim organizations dedicated to reducing foodborne illness by improving government food inspection programs.

Prior to joining CFA in 2015, Gremillion practiced environmental law at Georgetown University Law Center's Institute for Public Representation. He also served as an associate attorney at the Southern Environmental Law Center in Chapel Hill, North Carolina. A graduate of Harvard Law School, Gremillion is a member of the D.C. and North Carolina bars. He also holds an M.A. degree in International Relations from Andina Simón Bolívar University in Ecuador.

In this episode of Food Safety Matters, we speak with Thomas [22:27] about:

• Initiatives and advocacy work by CFA and its Safe Food Coalition to improve national food safety and protect consumers from foodborne illness
• The pros and cons of the structure of FDA’s reorganized Human Foods Program
• Concerns about efforts to delay or weaken FDA's Food Traceability Final Rule and industry's ability to comply by the January 2026 deadline
• Questions raised about federal oversight of food inspections following the high-profile Listeria outbreak linked to Boar’s Head deli meats
• The need for standardized pathogen testing protocols for facilities that process raw and ready-to-eat (RTE) foods
• CFA's perspectives on USDA's proposed framework for reducing Salmonella in poultry products
• The implications of the Supreme Court's recent overturning of the 1984 Chevron ruling for the food industry, and regulatory agencies' ability to protect public health.

News and Resources

News

Congress Members Urge FDA to Ban Red Dye 3 in Food [3:10]Policies on Antibiotics in Meat: Many Top Restaurants Receive Failing Grades, Only One Gets A+ [6:23]Poor Hygienic Design, Difficulty Communicating Risks are Barriers to Low-Moisture Food Safety, Study Shows [15:20]EU Expands Responsibility for Listeria Criteria in RTE Foods to Additional Food Business Operators [19:05]

Resources

“New Technology Applications in the Fight Against Foodborne AMR”—Editor’s Note, Food Safety Magazine December ‘24/January ‘25 Facilities Focus: Food Safety Factors to Consider in Hygienic Design and Infrastructure (Webinar On-Demand)

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