1999 saw customers taking a far greater interest in the provenance of their food. People power saw the demise (whether temporary or permanent) of genetically modified foods. More and more customers declared their wish to buy Freedom meats; Lion quality mark eggs have now all but removed any problems we used to have with salmonella enteriditis; and there is now a genuine understanding by supermarkets that there is a need to sell more organic produce. But there are still a few niggling issues that need addressing: 1) Why have supermarkets decided to bury organic lines in and among the general produce on their shelves? It is frustrating for organic buyers to have to search high and low to find the products they want. 2) In at least three out of the big four supermarkets I am still witnessing bad practices on the fresh food counters ­ deli, butcher and fishmonger. I am not sure whether it is caused by lack of staff or just cutbacks, but when you want a combination order, say some slices of ham, a few lamb chops and some cooked prawns, the same sales assistant is handling all three products, often with the same gloved hand, thereby bending the rules of division between cooked and raw. 3) When are supermarkets going to give better service at the checkouts? Occasionally you'll get the offer of a packer, but when you do, they'll stuff veg, dairy and meat all in the same bag. I know I'm a bit sad, but when I am packing I separate the goods into different bags so that when I get home I know exactly which bags are going into the fridge and which to the larder. We can learn a great deal from the United States when it comes to service. {{NEWS }}